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Pumpkin Alfredo Pasta Cauldrons

Cozy Up with Pumpkin Alfredo Pasta Cauldrons Tonight

Enjoy the whimsical Pumpkin Alfredo Pasta Cauldrons that infuse every bite with sweetness and comfort, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 cauldrons
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkins
  • 4 mini pumpkins Use varieties like Jack Be Little for edible bowls.
  • 2 tablespoons olive oil Essential for enhancing sweetness.
  • to taste salt
  • to taste pepper
For the Pasta & Alfredo Sauce
  • 12 ounces fettuccine or spaghetti Feel free to use gluten-free pasta.
  • 2 tablespoons butter Adds richness to the sauce.
  • 3 cloves garlic Minced for flavor.
  • 1.5 cups heavy cream Create a luxurious creamy texture.
  • 1 cup freshly grated Parmesan cheese Essential for thickening the sauce.
  • pinch nutmeg Optional, for added warmth.
For Garnishing
  • 1 tablespoon chopped parsley Adds freshness.
  • 1/4 cup pumpkin seeds For crunch.
  • to taste extra grated Parmesan For garnish.

Equipment

  • Oven
  • baking sheet
  • Saucepan
  • large pot
  • Knife
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the mini pumpkins and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side up on a baking sheet.
  3. While the pumpkins roast, boil salted water in a large pot and cook the fettuccine or spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
  4. Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
  5. Pour in heavy cream and bring to a simmer. Whisk in grated Parmesan until sauce thickens, about 3-4 minutes. Add optional nutmeg and season with salt and pepper.
  6. Add drained pasta to the sauce, tossing until coated, and let sit for a couple of minutes.
  7. Fill the roasted pumpkins with the creamy pasta mixture, leaving space for garnish.
  8. Garnish with chopped parsley, pumpkin seeds, and extra Parmesan before serving warm.

Nutrition

Serving: 1cauldronCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 20gSaturated Fat: 10gCholesterol: 40mgSodium: 600mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 5000IUVitamin C: 3mgCalcium: 150mgIron: 1mg

Notes

Roast pumpkins in advance to save time. Cook pasta al dente to prevent sogginess. Consider gluten-free pasta options for inclusivity.

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