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Pumpkin Alfredo Pasta Cauldrons

Pumpkin Alfredo Pasta Cauldrons for a Cozy Fall Feast

Discover the whimsical delight of Pumpkin Alfredo Pasta Cauldrons, a vegetarian dish perfect for cozy fall gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 cauldrons
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauldrons
  • 4 pieces Mini Pumpkins Edible bowls; try Jack Be Little or sweet dumpling pumpkins.
  • 2 tablespoons Olive Oil Extra virgin recommended.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Adjust to taste.
For the Pasta
  • 12 ounces Fettuccine Can substitute with gluten-free pasta.
  • 2 tablespoons Butter Substitute with plant-based options for vegan.
  • 3 cloves Garlic Minced.
For the Alfredo Sauce
  • 1.5 cups Heavy Cream Use half-and-half for a lighter version.
  • 1 cup Parmesan Cheese Freshly grated; ensure vegetarian if desired.
  • 1 pinch Nutmeg Optional but recommended.
For Garnishing
  • 2 tablespoons Chopped Parsley For freshness.
  • 2 tablespoons Pumpkin Seeds For crunch.
  • to taste Extra Parmesan For topping.

Equipment

  • oven
  • baking sheet
  • Medium saucepan
  • large pot
  • Tongs
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Carefully slice the tops off the mini pumpkins and scoop out the seeds, then brush with olive oil and season with salt and pepper. Roast for 25–30 minutes.
  2. While the pumpkins are roasting, boil salted water and cook the fettuccine according to package instructions until al dente, about 8–10 minutes. Drain and set aside.
  3. In a medium saucepan, melt butter over medium heat, sauté garlic for 1 minute, then add heavy cream and gradually whisk in Parmesan cheese, seasoning with salt, pepper, and nutmeg. Simmer for 3–5 minutes.
  4. Add the drained fettuccine to the Alfredo sauce and toss gently to coat.
  5. Remove roasted pumpkins from the oven, fill with fettuccine Alfredo, and garnish with parsley, pumpkin seeds, and extra Parmesan.
  6. Serve warm and enjoy!

Nutrition

Serving: 1cauldronCalories: 450kcalCarbohydrates: 50gProtein: 12gFat: 22gSaturated Fat: 12gCholesterol: 70mgSodium: 700mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

For a vegan version, use coconut cream and nutritional yeast instead of heavy cream and Parmesan. Prepare the pumpkin bowls and Alfredo sauce a day in advance for easy assembly.

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