Description
This Pumpkin Alfredo Pasta Cauldrons recipe combines the creamy richness of traditional Alfredo sauce with the warm, autumnal flavor of pumpkin puree. Perfect for a cozy meal, it features tender pasta coated in a velvety sauce made from pumpkin, cream, Parmesan cheese, and a hint of nutmeg, garnished with fresh basil and an optional spicy kick. A delightful twist on classic pasta that’s perfect for fall dinners or anytime you crave comfort food with a seasonal touch.
Ingredients
Scale
Ingredients
- 8 oz (1 package) pasta, such as rigatoni or shells
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves for garnish
- Optional: 1/4 teaspoon red pepper flakes for a spicy kick
Instructions
- Cook Pasta: Fill a large pot with water and bring to a boil. Add a pinch of salt and the pasta to the boiling water. Cook according to the package instructions until al dente. Drain and set aside.
- Sauté Onion: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add Garlic: Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
- Incorporate Pumpkin Puree: Stir in the pumpkin puree and cook for 2 minutes, warming it through.
- Add Heavy Cream: Slowly pour in the heavy cream, stirring constantly to combine it with the pumpkin puree until smooth.
- Season Sauce: Add the Parmesan cheese, nutmeg, salt, and black pepper. Continue to stir until the cheese has melted and the sauce is creamy.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat each piece in the pumpkin Alfredo sauce.
- Simmer: Simmer the pasta in the sauce for another 2-3 minutes, allowing the flavors to meld together.
- Add Spice (Optional): If using, sprinkle red pepper flakes over the dish for a spicy kick.
- Serve: Serve the Pumpkin Alfredo Pasta in small bowls or cauldrons for a fun presentation. Garnish with fresh basil leaves.
Notes
- Use rigatoni or shells pasta as they hold the sauce well, but any short pasta shape works.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Add the optional red pepper flakes gradually to control spice level.
- Fresh basil adds a sweet, aromatic touch as garnish; you can also substitute with parsley if preferred.
- Leftover pasta can be refrigerated for up to 2 days; reheat gently with a splash of cream or water to loosen the sauce.
