Description
These pumpkin Alfredo pasta cauldrons are a spooky and delicious twist on traditional pasta dishes. The creamy Alfredo sauce is infused with pumpkin flavor and served inside mini pumpkins, making it a perfect Halloween dinner option.
Ingredients
Scale
- 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
- Prep the Pumpkins: Preheat the oven, cut the tops off the pumpkins, scoop out the seeds, brush with olive oil, season with salt and pepper, and roast until tender.
- Cook the Pasta: Cook the pasta according to package instructions, drain, and set aside.
- Make the Sauce: In a pan, melt butter, sauté garlic, pour in cream, add Parmesan, season with salt, pepper, and nutmeg, and simmer until thickened.
- Combine: Toss the pasta in the sauce until coated.
- Serve: Fill the roasted pumpkins with the pasta, garnish with parsley, pumpkin seeds, and extra Parmesan.
Notes
- Feel free to add cooked chicken or shrimp for protein.
- For a lighter version, use half-and-half instead of heavy cream.
- Experiment with different pasta shapes for variety.
Nutrition
- Serving Size: 1 pumpkin cauldron
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 60 mg
Keywords: Halloween recipe, pumpkin Alfredo, pasta cauldron, creamy pasta, spooky dinner