Description

Pumpkin Alfredo Pasta Cauldrons are a cozy and magical fall dinner idea featuring tender roasted mini pumpkins filled with creamy, garlicky Alfredo pasta. This dish combines comforting flavors with an impressive presentation, perfect for autumn gatherings or special occasions.

Ingredients

Scale

For the Roasted Mini Pumpkins

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

For the Pasta

12 ounces fettuccine or spaghetti

For the Alfredo Sauce

2 tablespoons butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Optional: pinch of nutmeg

For Garnish

Chopped parsley
Pumpkin seeds (pepitas)
Extra grated Parmesan cheese

Instructions

Preheat and Prepare Pumpkins: Preheat your oven to 375°F (190°C). Slice off the tops of the mini pumpkins and carefully scoop out the seeds and flesh, creating hollow cauldrons ready to be filled.
Season and Roast: Brush the insides of the pumpkins with olive oil and season inside and out with salt and pepper. Place them cut-side up on a baking sheet and roast for 25–30 minutes until the flesh is tender but pumpkins still hold their shape.
Cook Pasta: While the pumpkins roast, boil the pasta in salted water until al dente, then drain and set aside.
Make Alfredo Sauce: In a saucepan, melt the butter over medium heat and sauté minced garlic until fragrant, about 1-2 minutes. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and season with salt, pepper, and a pinch of nutmeg if desired. Let the sauce thicken slightly while stirring frequently.
Toss Pasta with Sauce: Add the cooked pasta to the Alfredo sauce, tossing well to ensure every strand is coated with the creamy mixture.
Fill the Pumpkins: Spoon the Alfredo pasta into the roasted mini pumpkins, twirling the pasta into nest-like shapes for an appealing presentation.
Garnish and Serve: Top each filled pumpkin with chopped parsley, pumpkin seeds, and extra grated Parmesan cheese. Serve warm and enjoy a magically delicious fall meal.

Notes

Mini pumpkins can be substituted with small acorn or sugar pumpkins if needed.
For a lighter version, use half-and-half instead of heavy cream, noting that the sauce will be less thick.
To make this recipe vegetarian, ensure the Parmesan cheese is vegetarian-friendly (some contain animal rennet).
Roasted pumpkin flesh removed from the cauldrons can be blended into the Alfredo sauce for extra pumpkin flavor.
Prep the pumpkin seeds separately by toasting them with a little olive oil and salt for added crunch.
This dish pairs wonderfully with a crisp green salad or steamed vegetables for a balanced meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner, Pasta
Method: Roasting, Boiling, Sautéing
Cuisine: Italian, American Fall

Nutrition

Serving Size: 1 stuffed mini pumpkin (approx. 1/6 of recipe)
Calories: 450
Sugar: 4g
Sodium: 540mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 13g
Cholesterol: 70mg

Keywords: Pumpkin Alfredo, Roasted Mini Pumpkin Pasta, Fall Dinner, Creamy Pasta, Halloween Dinner, Autumn Recipe