Pumpkin Alfredo Pasta Cauldrons – creamy, cozy, and perfect for fall dinners or festive gatherings.

Scale

12 oz rigatoni or pasta shells

1 cup pumpkin purée

1 cup heavy cream or milk

3/4 cup grated Parmesan cheese

2 tbsp butter or olive oil

2 cloves garlic, minced

1/4 tsp nutmeg

Salt & pepper to taste

1. Cook pasta until al dente, reserving 1/2 cup pasta water.

2. Sauté garlic in butter or olive oil until fragrant.

3. Whisk in pumpkin purée and cream until smooth.

4. Add Parmesan, nutmeg, salt, and pepper; stir until creamy.

5. Toss pasta into sauce, adding pasta water if needed.

6. Let rest for 2–3 minutes, then serve warm.

For a vegan option, use cashew cream and nutritional yeast instead of cream and Parmesan.

Store leftovers in the fridge for up to 3 days and reheat with extra cream or broth.

Keywords: Pumpkin Alfredo Pasta, fall pasta recipe, creamy pasta, pasta cauldrons