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Pumpkin Seed Pesto Pasta with Garlic & Seeds

Pumpkin Seed Pesto Pasta with Garlic for a Flavor Boost

Delight in this vegan and nut-free Pumpkin Seed Pesto Pasta with Garlic, a perfect balance of earthy, creamy flavors that's easy to make.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 1 cup Pumpkin Seeds or substitute with sunflower seeds
  • 2 cloves Garlic roasted for a milder flavor
  • 1 cup Basil or substitute with spinach
  • 2 tablespoons Lemon Juice or apple cider vinegar
  • 1/4 cup Nutritional Yeast or parmesan cheese for traditionalists
  • 1/4 cup Olive Oil or avocado oil
For the Pasta
  • 8 ounces Pasta gluten-free options can be used

Equipment

  • Skillet
  • food processor
  • large pot

Method
 

Directions
  1. Toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until golden brown and popping. Reserve some for garnish.
  2. Blend the toasted seeds, garlic, basil, lemon juice, nutritional yeast, salt, and pepper in a food processor. Gradually add olive oil until creamy.
  3. Boil salted water in a large pot, add pasta, and cook for 8-10 minutes. Reserve 1/2 cup pasta water before draining.
  4. Combine the cooked pasta and pesto in the pot over low heat, adding reserved pasta water until desired consistency is reached.
  5. Serve warm or chilled, garnished with toasted seeds, chili flakes, and lemon zest.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

Pesto can be adjusted for texture and seasoning. Store leftovers properly for best flavor. Don't forget to reserve pasta water for a perfect sauce.

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