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.
Rate this Recipe
Loading votes...
You May Also Like
Flatbread
This soft and fluffy flatbread is perfect for wrapping, dipping, or enjoying with your favorite dishes. Made with wholesome ingredients, it’s a versatile add...
Savory Walnut Pâté
This walnut pâté is rich, creamy, and bursting with flavor! I love how easy it is to whip up and how it brings a touch of elegance to any gathering.
Vegan Naan
This Vegan Naan is soft, fluffy, and so satisfying to make at home. I love how it fills the kitchen with a warm, inviting aroma while it bakes.
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.
Comments
Loading comments...