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Pumpkin Alfredo Pasta Cauldrons: A Cozy Fall Delight

Pumpkin Alfredo Pasta Cauldrons
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Cozy Pumpkin Alfredo Pasta Cauldrons are a delightful fall dish, featuring creamy Alfredo pasta served in mini pumpkins for a charming presentation.

Ingredients

Scale
  • 4 mini pumpkins (Choose firm types like Jack Be Little.)
  • 2 tbsp olive oil (Enhances flavor and aids in crisping.)
  • 1 tsp salt (For seasoning.)
  • 1 tsp pepper (Adds warmth.)
  • 12 oz fettuccine or spaghetti (Use your favorite pasta.)
  • 2 tbsp butter (Creates creamy base.)
  • 3 cloves garlic (Minced.)
  • 1.5 cups heavy cream (For velvety texture.)
  • 1 cup freshly grated Parmesan cheese (Use vegetarian for non-dairy.)
  • 1 pinch nutmeg (Optional.)
  • 1/4 cup chopped parsley (Fresh garnish.)
  • 1/4 cup pumpkin seeds (For crunch.)
  • 1/4 cup extra grated Parmesan (For final touch.)

Instructions

  1. Preheat your oven to 375°F (190°C). Gather your ingredients.
  2. Slice the tops off each mini pumpkin and scoop out the insides. Brush with olive oil, and season with salt and pepper.
  3. Place the pumpkins cut-side up on a baking sheet and roast for 25–30 minutes until tender.
  4. While roasting, bring a pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes.
  5. In a saucepan, melt butter over medium heat, add minced garlic and sauté for 1–2 minutes. Add heavy cream and Parmesan cheese, stirring until thickened for about 3–5 minutes. Season with salt, pepper, and nutmeg.
  6. Toss the drained pasta with the Alfredo sauce and combine until evenly coated.
  7. Fill each roasted pumpkin with the creamy pasta mixture.
  8. Garnish with chopped parsley and pumpkin seeds. Serve warm.

Notes

    Nutrition

    Find it online: https://quizsavor.com/pumpkin-alfredo-pasta-cauldrons/

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