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Pumpkin Alfredo Pasta Cauldrons

Pumpkin Alfredo Pasta Cauldrons for a Cozy Fall Feast

Indulge in Pumpkin Alfredo Pasta Cauldrons, a delightful vegetarian dish perfect for fall gatherings and adaptable for gluten-free and vegan diets.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 cauldrons
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauldrons
  • 4 mini Pumpkins Use as charming, edible bowls; substitute with Jack Be Little or sweet dumpling for variety.
  • 2 tablespoons Olive Oil Adds richness and ensures even roasting of the pumpkins.
  • to taste Salt Essential for seasoning; adjust to your personal flavor preference.
  • to taste Pepper Essential for seasoning; adjust to your personal flavor preference.
For the Pasta
  • 8 ounces Fettuccine or Spaghetti Base of the dish; switch to whole-grain or gluten-free pasta for a healthier twist.
  • 4 tablespoons Butter Enriches the Alfredo sauce, providing a luxurious base.
  • 3 cloves Garlic Minced; infuses the dish with aromatic flavor.
For the Sauce
  • 1.5 cups Heavy Cream Creates a wonderfully creamy texture; can be substituted with half-and-half or plant-based cream for vegan options.
  • 1 cup Freshly Grated Parmesan Delivers cheesy depth; opt for vegetarian or plant-based cheese for dairy-free diets.
  • 1 pinch Nutmeg Optional; adds a subtle warmth and enhances flavors in the sauce.
For Garnishing
  • 2 tablespoons Chopped Parsley Freshens up the dish and adds a pop of color.
  • 2 tablespoons Pumpkin Seeds (Pepitas) Provides a delightful crunch; they're not just for decoration!
  • to taste Extra Grated Parmesan For an additional cheesy topping that elevates the richness of your dish.

Equipment

  • oven
  • Saucepan
  • Pot
  • baking sheet
  • Parchment Paper
  • spatula

Method
 

Directions
  1. Preheat your oven to 375°F (190°C).
  2. Slice off the tops of the mini pumpkins and scoop out the seeds and stringy flesh.
  3. Brush the insides of the pumpkins with olive oil and season with salt and pepper.
  4. Roast the pumpkins cut-side up for 25 to 30 minutes.
  5. Cook the pasta in a pot of salted water until al dente (8 to 10 minutes), then drain.
  6. In a medium saucepan, melt the butter and sauté the minced garlic until fragrant.
  7. Add heavy cream to the saucepan and gradually stir in the Parmesan.
  8. Toss the cooked pasta into the sauce until thoroughly coated.
  9. Carefully fill each roasted pumpkin with the creamy pasta.
  10. Garnish with chopped parsley, pumpkin seeds, and extra Parmesan before serving.

Nutrition

Serving: 1cauldronCalories: 550kcalCarbohydrates: 65gProtein: 14gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Roast pumpkins in advance and prepare the Alfredo sauce to save time. Cook pasta fresh before serving for the best texture.

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