Description
This magical Pumpkin Alfredo Pasta Cauldrons recipe is an autumn showstopper. Roasted sugar pumpkin rings shaped like mini cauldrons sit atop creamy garlic-Parmesan Alfredo spaghetti, creating a dish that’s perfect for cozy dinners, fall gatherings, or a whimsical twist on comfort food. It’s a quick dinner idea that blends festive food inspiration with satisfying flavor. Whether you need easy dinner recipes or just fresh fall food ideas, this healthy-leaning indulgence hits the mark.
Ingredients
1 small sugar pumpkin (about 2 lbs)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
12 oz spaghetti
2 tablespoons unsalted butter
3 garlic cloves, minced
1 1/4 cups heavy cream
3/4 cup grated Parmesan cheese
1/2 teaspoon dried parsley
1/4 teaspoon ground nutmeg
Fresh parsley and extra Parmesan for topping
Instructions
1. Preheat oven to 400°F (200°C). Slice the pumpkin into 1-inch thick rings and scoop out seeds.
2. Place rings on parchment-lined baking sheet. Brush both sides with olive oil and season with salt and pepper. Roast for 25–30 minutes, flipping halfway, until golden and tender.
3. Bring a large pot of salted water to boil. Cook spaghetti until al dente. Reserve 1/2 cup pasta water and drain the rest.
4. In a large skillet, melt butter over medium heat. Add garlic and sauté 1 minute.
5. Pour in heavy cream, simmer for 3 minutes. Stir in Parmesan, parsley, and nutmeg. Whisk until smooth. Add pasta water if needed to loosen.
6. Add cooked spaghetti to the Alfredo sauce and toss to coat evenly.
7. Plate the pasta and top each serving with 2–3 roasted pumpkin cauldrons.
8. Garnish with fresh parsley and extra Parmesan. Serve warm.
Notes
Use firm pumpkins like sugar or fairytale pumpkins for the best texture.
Add a pinch of chili flakes if you want heat in your Alfredo.
Leftovers can be stored for 3 days and reheated with a splash of cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 595
- Sugar: 6g
- Sodium: 410mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 90mg
Keywords: pumpkin pasta, Alfredo pasta, fall dinner, cozy meal