Description
This Pumpkin Alfredo Pasta Cauldrons recipe combines the creamy richness of classic Alfredo sauce with the natural sweetness of roasted pumpkin rings, creating a visually stunning and comforting fall-inspired pasta dish. Perfect for a cozy dinner, it features tender roasted pumpkin hoops filled with bucatini pasta tossed in a garlicky, cheesy sauce, finished with fresh herbs.
Ingredients
Scale
Roasted Pumpkin Rings
- 2 small sugar pumpkins or 2 acorn squash, sliced into 1-inch rings
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Alfredo Pasta
- 8 oz bucatini or spaghetti
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 pinch ground nutmeg
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh herbs (parsley, thyme, or sage)
Instructions
- Preheat and Prepare Pumpkin Rings: Preheat your oven to 400°F (200°C). Slice the pumpkins or acorn squash into 1- to 1.5-inch thick rings and carefully scoop out the seeds and stringy flesh, reserving sturdy rings.
- Season and Roast Pumpkin: Brush both sides of the pumpkin rings with olive oil and season generously with salt and black pepper. Place them on a parchment-lined baking sheet and roast for 25–30 minutes until the rings are tender but still firm enough to hold their shape.
- Cook Pasta: While the pumpkin roasts, bring a large pot of salted water to a boil. Cook the bucatini or spaghetti until al dente according to package instructions, then drain, reserving 1/2 cup of the pasta cooking water.
- Sauté Garlic: In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant and slightly golden, taking care not to burn it.
- Make Alfredo Sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in freshly grated Parmesan cheese and a pinch of ground nutmeg, stirring constantly until the sauce is smooth, creamy, and has thickened. Season with salt and black pepper to taste.
- Toss Pasta in Sauce: Add the drained pasta to the skillet with the Alfredo sauce. Toss everything together, adding reserved pasta water a little at a time if needed to loosen the sauce. Allow the pasta to cook with the sauce for 1–2 minutes to absorb flavors.
- Assemble Cauldrons: Arrange the roasted pumpkin rings on individual serving plates. Using tongs, twirl portions of the creamy Alfredo pasta and nestle them inside each pumpkin ring, creating the signature cauldron presentation.
- Garnish and Serve: Finish by sprinkling extra Parmesan cheese and chopped fresh herbs over the pasta. Add a fresh crack of black pepper and serve immediately for a beautiful and delicious autumnal meal.
Notes
- Use sugar pumpkins or acorn squash for firmer rings that hold shape during roasting.
- Reserve pasta water to adjust sauce consistency for a creamy yet light coating.
- Fresh grated Parmesan cheese yields the best texture and flavor in the Alfredo sauce.
- Feel free to swap herbs based on preference; sage adds an earthy note, while parsley keeps it fresh.
- Ensure not to overcook pumpkin so it holds its ring shape when serving.
- This dish works well as a vegetarian meal option but contains dairy and gluten.
