Ingredients
Equipment
Method
- Cook pasta according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Stir in pumpkin puree and cook for 2-3 minutes.
- Pour in heavy cream and bring to a simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
- Reduce heat to low. Stir in 1 cup of grated Parmesan cheese, nutmeg, salt, and pepper until cheese is melted and sauce is smooth.
- Add the cooked pasta to the skillet with the sauce. Toss to coat evenly.
- Preheat your oven to 375°F (190°C).
- Divide the pasta mixture into individual oven-safe bowls or ramekins (cauldrons).
- In a small bowl, combine breadcrumbs, melted butter, and 1/4 cup grated Parmesan cheese. Sprinkle this mixture over the top of each pasta cauldron.
- Place the bowls on a baking sheet and bake for 10-15 minutes, or until the topping is golden brown and the sauce is bubbly.
- Let the pasta cauldrons rest for 10 minutes before serving.
Nutrition
Notes
You can add cooked chicken, sausage, or vegetables to the pasta mixture for a heartier meal. Garnish with fresh parsley if desired.