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6 to 8 servings 1x Recipe

6 to 8 servings 1x Recipe
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4.8 from 6 reviews

Indulge in the cozy and magical flavors of fall with these Pumpkin Alfredo Pasta Cauldrons. Perfect for a comforting dinner on a chilly evening, these individual pumpkin bowls filled with creamy pasta are sure to delight your taste buds.

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 servings
  • Category: Main Dish
  • Method: Baking, Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Pumpkin Alfredo Pasta Cauldrons:

  • 6 to 8 mini pumpkins
  • Olive oil
  • Salt and pepper
  • 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
  • Optional: pinch of nutmeg
  • Chopped parsley for garnish
  • Pumpkin seeds (pepitas) for garnish
  • Extra grated Parmesan for topping

Instructions

  1. Preheat the Oven: Preheat the oven to 375°F (190°C).
  2. Prepare Pumpkins: Slice off the tops of mini pumpkins, scoop out the seeds and flesh, brush with olive oil, and season with salt and pepper.
  3. Roast Pumpkins: Roast the pumpkins cut-side up for 25–30 minutes until tender but still firm.
  4. Cook Pasta: Cook pasta in salted water until al dente, then drain and set aside.
  5. Make Alfredo Sauce: In a saucepan, melt butter, sauté garlic, add cream, stir in Parmesan, season with salt, pepper, and nutmeg (if using), and simmer until thickened.
  6. Combine Pasta and Sauce: Toss pasta in Alfredo sauce until well coated.
  7. Fill Pumpkins: Fill the roasted pumpkins with pasta, twirl into nests, and top with parsley, pumpkin seeds, and extra Parmesan.
  8. Serve: Serve the pumpkin alfredo pasta cauldrons warm.

Notes

  • Use edible mini pumpkins like Jack Be Little or sweet dumpling.
  • You can make the pumpkins and sauce ahead of time.
  • For a lighter version, use half-and-half instead of heavy cream.
  • Make vegan with plant-based butter, cream, and cheese.

Nutrition

Find it online: https://cookingwithsarah.com/6-to-8-servings-1x-recipe/