Pumpkin Alfredo Pasta Cauldrons (Printable Format)
Creamy pasta served in roasted mini pumpkins with Parmesan, parsley, and pepitas for a festive touch.
# Needed Ingredients:
→ Produce
01 -
6 to 8 mini pumpkins
02 -
3 cloves garlic, minced
03 -
Chopped parsley, for garnish
→ Pantry
04 -
Olive oil
05 -
Salt
06 -
Black pepper
07 -
Pumpkin seeds (pepitas), for garnish
08 -
Optional: pinch of ground nutmeg
→ Dairy
09 -
2 tablespoons unsalted butter
10 -
1 1/2 cups heavy cream
11 -
1 cup freshly grated Parmesan cheese
12 -
Extra grated Parmesan cheese, for topping
→ Pasta
13 -
12 ounces fettuccine or spaghetti
# Preparation Steps:
01 -
Preheat oven to 375°F (190°C). Slice the tops off the mini pumpkins and remove the seeds and fibers from the cavities.
02 -
Brush the interior of each pumpkin with olive oil and sprinkle with salt and black pepper. Arrange pumpkins cut-side up on a baking sheet and roast for 25 to 30 minutes, until tender yet structurally intact.
03 -
Bring a large pot of salted water to a boil. Cook fettuccine or spaghetti until al dente, then drain and set aside.
04 -
In a saucepan over medium heat, melt butter and sauté minced garlic until aromatic. Pour in heavy cream, then incorporate parmesan cheese, stirring until smooth. Season with salt, black pepper, and a pinch of nutmeg if desired. Simmer until thickened.
05 -
Toss the drained pasta with Alfredo sauce until each strand is thoroughly coated.
06 -
Fill each roasted pumpkin with sauced pasta, creating neat nests. Scatter chopped parsley, pumpkin seeds, and extra parmesan cheese over the top. Serve immediately while warm.
# Supplementary Details:
01 -
Select mini pumpkins that stand upright and have no soft spots for optimal presentation and structural integrity.