Description
This Pumpkin Alfredo Pasta Cauldrons recipe combines the richness of creamy Alfredo sauce with the sweet, earthy flavor of roasted mini pumpkins. Stuffed with perfectly cooked fettuccine tossed in a decadent garlic Parmesan cream sauce, these charming edible bowls are perfect for a cozy fall dinner or festive occasion. Garnished with fresh parsley and crunchy pumpkin seeds, this dish offers a delightful balance of textures and flavors that impress without complexity.
Ingredients
Scale
Pumpkin Cauldrons
- 6 to 8 mini pumpkins
- Olive oil, for brushing
- Salt, to taste
- Black pepper, to taste
- Pumpkin seeds (pepitas), for garnish
- Chopped parsley, for garnish
Alfredo Sauce
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Optional: pinch of ground nutmeg
Pasta
- 12 ounces fettuccine or spaghetti
Instructions
- Prepare the Pumpkins: Preheat your oven to 375°F (190°C). Carefully slice the tops off each mini pumpkin, then scoop out the seeds and fibrous material to create hollow cauldrons.
- Roast the Pumpkins: Brush the interiors of the hollowed pumpkins with olive oil and season with salt and black pepper. Place them cut-side up on a baking sheet and roast for 25 to 30 minutes, until they are tender but still hold their shape.
- Cook the Pasta: While the pumpkins roast, bring a large pot of salted water to a boil. Cook the fettuccine or spaghetti until al dente according to package instructions, then drain and set aside.
- Make the Alfredo Sauce: In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Pour in the heavy cream, then gradually stir in the grated Parmesan cheese until the sauce is smooth. Season with salt, black pepper, and a pinch of nutmeg if using. Allow the sauce to simmer gently until it thickens slightly.
- Combine Pasta and Sauce: Toss the cooked pasta with the Alfredo sauce, ensuring every strand is coated evenly.
- Assemble and Serve: Spoon the creamy pasta into each roasted pumpkin, creating neat pasta nests inside. Garnish with chopped parsley, pumpkin seeds, and extra Parmesan cheese. Serve immediately while warm for the best experience.
Notes
- Use mini pumpkins that are firm and free from soft spots for the best structural integrity when roasting.
- Freshly grated Parmesan cheese melts more smoothly than pre-grated varieties, enhancing the sauce texture.
- Adjust seasoning in the Alfredo sauce to your taste; adding nutmeg is classic but optional.
- These pumpkin cauldrons make a festive centerpiece and can be prepared slightly ahead by roasting pumpkins earlier.
- Leftovers can be stored refrigerated, but the pumpkin may soften further and pasta might absorb sauce more.
