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Pumpkin Alfredo Pasta Cauldrons

Pumpkin Alfredo Pasta Cauldrons – Fall's Cozy Flavor Delight

Delight in these Pumpkin Alfredo Pasta Cauldrons, a charming twist on classic comfort food that showcases autumn's bounty.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 cauldrons
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauldrons
  • 4 mini pumpkins Choose edible varieties like Jack Be Little.
  • 2 tablespoons olive oil For brushing and roasting.
For the Pasta and Sauce
  • 12 ounces fettuccine or spaghetti The heart of the dish.
  • 2 tablespoons butter For sautéing garlic.
  • 3 cloves garlic Minced, essential for flavor.
  • 1.5 cups heavy cream Key for a creamy sauce.
  • 1 cup freshly grated Parmesan cheese Or vegetarian Parmesan for vegetarian dish.
  • 1 pinch nutmeg Optional, for added flavor.
For Garnishing
  • 2 tablespoons chopped parsley For color and flavor.
  • 2 tablespoons pumpkin seeds Provides crunch.
  • 2 tablespoons extra grated Parmesan For topping.

Equipment

  • Baking Sheet
  • large pot
  • Large skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Cut off the tops of mini pumpkins and scoop out the insides. Brush with olive oil, season, and roast for 25-30 minutes.
  3. Cook fettuccine according to package instructions until al dente; drain and set aside.
  4. In a skillet, melt butter, sauté garlic, then add cream and gradually Parmesan. Simmer until thickened.
  5. Combine pasta with the Alfredo sauce until well coated.
  6. Fill roasted pumpkins with the creamy pasta mixture.
  7. Garnish with parsley, pumpkin seeds, and extra Parmesan before serving.

Nutrition

Serving: 1cauldronCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

Use fresh, in-season pumpkins and taste the sauce before combining with pasta for best flavor. Leftovers can be stored for up to 3 days in the fridge or frozen for 2 months.

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