Savory Pumpkin Seed Pesto Pasta
This savory pumpkin seed pesto pasta is my go-to comfort food that brings a little sunshine to my plate, even on the grayest days. The nutty flavor of pumpki...
I remember the first time I made this dish; it was a chilly autumn evening, and I was craving something warm and hearty.
I had a bunch of fresh basil from my garden and pumpkin seeds just waiting to be transformed into pesto.
The result was a creamy, delicious sauce that not only nourished my body but also filled my kitchen with the most inviting aroma.
I love how simple yet flavorful this recipe is, and it’s perfect for a weeknight dinner or a special gathering with friends.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using pumpkin seeds because they add an amazing nutty flavor, and they're packed with nutrients! If you're not a fan of pumpkin seeds, feel free to substitute with sunflower seeds or even walnuts. Nutritional yeast is a fantastic way to get that cheesy flavor without any nutritional yeast – I always keep a jar on hand!
Tips & Notes
- •I like to store leftover pesto in a glass jar with a thin layer of olive oil on top to keep it fresh for a few days.
- •If I have any extra veggies on hand, like spinach or kale, I love to throw them into the pesto for added nutrition.
Recipe Variations
- •Sometimes I’ll add a handful of arugula for a peppery kick in the pesto.
- •For a spicy twist, toss in some red pepper flakes when blending the pesto.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. The pesto may darken a bit, but it’ll still be delicious. Just give it a good stir before serving again!
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just swap the whole wheat pasta for your favorite gluten-free pasta, and you're good to go.
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This savory pumpkin seed pesto pasta is my go-to comfort food that brings a little sunshine to my plate, even on the grayest days. The nutty flavor of pumpki...
Ingredients
Instructions
- 1
Cook the whole wheat pasta according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
- 2
While the pasta is cooking, prepare the pesto. In a food processor, combine the toasted pumpkin seeds, fresh basil leaves, minced garlic, lemon juice, and nutritional yeast.
- 3
Pulse the mixture until finely chopped. Then, while the food processor is running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
- 4
Season the pesto with salt and freshly ground black pepper to taste. If the pesto is too thick, add a bit of the reserved pasta cooking water to reach your desired consistency.
- 5
In a large bowl, combine the drained pasta with the pumpkin seed pesto. Toss until the pasta is well coated.
- 6
Serve immediately, garnished with halved cherry tomatoes and an extra sprinkle of nutritional yeast if desired.
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