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Pumpkin Alfredo Pasta Cauldrons Recipe

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★★★★★

4.7 from 110 reviews

This Pumpkin Alfredo Pasta Cauldrons recipe is a delightful fusion of seasonal flavors and creamy comfort. Mini pumpkins are hollowed out and baked to create edible bowls filled with a luscious pumpkin-infused Alfredo pasta. The dish features fettuccine tossed in a rich sauce made from roasted pumpkin, heavy cream, garlic, and Parmesan cheese, finished with a hint of nutmeg and garnished with toasted pumpkin seeds and parsley. It’s a perfect festive centerpiece that’s both impressive and delicious.

Ingredients

Scale

For Pumpkin Cauldrons

  • 6 to 8 mini pumpkins
  • Olive oil, for brushing
  • Salt and pepper, to taste

For Pumpkin Alfredo Pasta

  • 12 ounces fettuccine or spaghetti
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 ½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • Pinch of nutmeg (optional)

Garnishes

  • Chopped parsley
  • Pumpkin seeds (pepitas)
  • Extra grated Parmesan cheese

Instructions

  1. Prepare the Mini Pumpkins: Preheat the oven to 375°F (190°C). Carefully cut the tops off the mini pumpkins and scoop out the seeds and pulp. Brush the inside and outside of the pumpkins with olive oil, then season with salt and pepper. Place them on a baking sheet and roast for about 25-30 minutes until tender but still holding shape.
  2. Cook the Pasta: While the pumpkins roast, bring a large pot of salted water to a boil. Cook the fettuccine or spaghetti according to the package instructions until al dente. Drain and set aside.
  3. Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, taking care not to brown it. Pour in the heavy cream and bring to a gentle simmer.
  4. Combine Pumpkin and Sauce: Stir in the roasted pumpkin flesh (scooped from some of the roasted mini pumpkins or use additional roasted pumpkin if preferred), freshly grated Parmesan cheese, and a pinch of nutmeg. Stir continually until the cheese melts and the sauce thickens slightly. Season with salt and pepper to taste.
  5. Toss Pasta in Sauce: Add the cooked pasta to the skillet and toss well to coat all noodles with the creamy pumpkin Alfredo sauce. Warm through for 1-2 minutes.
  6. Assemble the Cauldrons: Spoon the pumpkin Alfredo pasta mixture into each roasted mini pumpkin. Garnish with chopped parsley, toasted pumpkin seeds (pepitas), and extra grated Parmesan cheese.
  7. Serve: Place the stuffed pumpkin cauldrons on plates and serve immediately for a stunning presentation and delicious comfort meal.

Notes

  • You can roast extra pumpkin flesh ahead of time for convenience.
  • To toast pumpkin seeds, dry roast them in a skillet over medium heat until they pop and turn golden.
  • Add a pinch of cayenne or chili flakes to the sauce for a spicy kick if desired.
  • Use gluten-free pasta to make this recipe gluten-free.
  • Substitute heavy cream with coconut cream or cashew cream for a dairy-free version, adjusting seasoning accordingly.
  • Leftover stuffed pumpkins can be refrigerated and gently reheated in the oven.

Keywords: Pumpkin Alfredo, stuffed pumpkins, fall pasta recipe, creamy pumpkin pasta, festive Halloween recipe, pumpkin cauldrons

Find it online: https://busyrecipe.com/pumpkin-alfredo-pasta-cauldrons-recipe/