Pumpkin Alfredo Pasta Cauldrons
Enjoy a warm and comforting bowl of creamy pumpkin Alfredo pasta cauldrons, perfect for chilly evenings with family and friends!
Ingredients
Pasta and Sauce
- 1 cup Pumpkin puree, canned or homemade
- 1 cup Alfredo sauce, store-bought or homemade
- 2-3 cloves Garlic, minced
- 1/2 cup Heavy cream For extra creaminess
- 1 cup Parmesan cheese, grated
- to taste Salt
- to taste Pepper
Pasta Type
- 8 ounces Pasta (Tortellini or other cauldron-shaped pasta)
Garnish
- to taste Fresh herbs (like parsley or basil) For garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside while keeping warm.
- In a large skillet over medium heat, melt a tablespoon of butter and sauté the minced garlic until fragrant.
Making the Sauce
- Stir in the pumpkin puree and Alfredo sauce, mixing well. Add the heavy cream and bring the mixture to a gentle simmer.
- Taste the sauce and season with salt and pepper as desired. Stir in the grated Parmesan cheese until melted and smooth.
Combining and Serving
- Add the cooked pasta to the sauce, tossing gently to coat all pieces evenly.
- Plate the pasta in cauldron-shaped bowls. Garnish with fresh herbs, extra Parmesan, or a drizzle of olive oil.
- Enjoy your delicious and creamy pumpkin Alfredo pasta cauldrons!
Notes
For best results, ensure the pasta is cooked to al dente and adjust cream and cheese for desired richness. Leftovers can be stored and gently reheated.