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Cauldrons – A Cozy & Magical Fall Dinner Recipe

Cauldrons – A Cozy & Magical Fall Dinner Recipe
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★★★★★

5 from 27 reviews

Enjoy a cozy and magical fall dinner with Pumpkin Alfredo Pasta Cauldrons. Creamy Alfredo sauce infused with garlic and Parmesan cheese is tossed with tender pasta, then elegantly served inside roasted mini pumpkins. Garnished with fresh parsley and crunchy pumpkin seeds, this festive dish combines comforting flavors with a charming presentation perfect for autumn gatherings.

Ingredients

Scale

For the Pumpkin Cauldrons

  • 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

  1. Preheat and Prepare Pumpkins: Preheat your oven to 375°F (190°C). Slice off the tops of the mini pumpkins and carefully scoop out all seeds and flesh to create hollow cauldrons. Brush the inside of the pumpkins with olive oil and season generously with salt and pepper.
  2. Roast Pumpkins: Place the prepared pumpkins cut-side up on a baking sheet and roast them in the preheated oven for 25 to 30 minutes until they are tender but still hold their shape.
  3. Cook Pasta: While the pumpkins roast, bring salted water to a boil and cook the fettuccine or spaghetti according to package instructions until al dente. Drain the pasta and set it aside.
  4. Make Alfredo Sauce: In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute. Slowly add the heavy cream and bring to a gentle simmer. Stir in the freshly grated Parmesan cheese until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg if using.
  5. Combine Pasta and Sauce: Toss the drained pasta in the Alfredo sauce thoroughly, ensuring every strand is well coated with the creamy sauce.
  6. Assemble Cauldrons: Carefully fill each roasted pumpkin with the Alfredo pasta by twirling the pasta into neat nests inside the pumpkin shells.
  7. Garnish and Serve: Sprinkle the tops with chopped parsley, pumpkin seeds, and extra grated Parmesan cheese. Serve the pumpkin Alfredo pasta cauldrons warm for a magical fall meal.

Notes

  • Use mini pumpkins small enough to serve individually as charming edible bowls.
  • For a lighter option, substitute half-and-half for heavy cream, though the sauce will be less rich.
  • A pinch of nutmeg enhances the autumnal flavors but can be omitted if preferred.
  • To toast pumpkin seeds for garnish, dry roast them in a pan over medium heat with a pinch of salt until crispy.
  • Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid curdling the sauce.

Nutrition

Keywords: pumpkin pasta, Alfredo pasta, fall dinner, roasted pumpkin recipe, creamy pasta, autumn recipes, Halloween dinner, vegetarian pasta

Find it online: https://bakedbylisa.com/cauldrons-a-cozy-and-magical-fall-dinner-recipe/