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Pumpkin Alfredo Pasta Cauldrons

Indulge in the warm, inviting flavors of fall with these charming pasta cauldrons filled with creamy pumpkin Alfredo sauce, perfect for cozy dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta & Sauce Base
  • 8 oz fettuccine pasta or your favorite pasta shape
  • 1 cup pumpkin puree canned or fresh
  • 1 cup heavy cream can substitute with half-and-half or plant-based cream
  • 1 cup grated Parmesan cheese can substitute with Pecorino Romano
Seasonings
  • 2 tablespoons garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon nutmeg the magical spice!
  • to taste Salt
  • to taste Pepper
Garnish
  • to taste Fresh parsley, chopped for garnish

Method
 

Cooking the Pasta
  1. Boil a large pot of salted water. Add in your fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.
Making the Sauce
  1. In a large skillet over medium heat, combine the minced garlic and a splash of olive oil. Sauté until fragrant, about 1-2 minutes.
  2. Pour in the heavy cream and let it come to a gentle simmer.
  3. Stir in the pumpkin puree, onion powder, nutmeg, salt, and pepper. Mix well until creamy.
  4. Gradually add in the grated Parmesan cheese, stirring until melted. If too thick, add a bit more cream.
Combining & Serving
  1. Toss the cooked pasta in the sauce until every noodle is coated.
  2. Serve in small pumpkin-shaped dishes or bowls. Garnish with fresh parsley.

Notes

Use small pumpkin-shaped dishes for a fun serving option. Leftovers can be stored in an airtight container in the fridge for up to three days.