Creamy Macadamia and Pumpkin Seed Pesto Pasta
A rich and nutty pesto made from roasted macadamia nuts and pumpkin seeds blended with fresh basil and parmesan, tossed through al dente pasta for a lush vegetarian meal. This italian-inspired pasta (vegetarian) ready in about 30 minutes blends macadamia nuts, pumpkin seeds (pepitas), packed fresh basil leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 540 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup macadamia nuts
- 1/4 cup pumpkin seeds (pepitas)
- 1 cup, packed fresh basil leaves
- 1/2 cup parmesan cheese, grated
- 2 cloves garlic cloves
- 1/2 cup olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1/4 tsp black pepper
- 12 oz spaghetti
- 1/2 cup reserved pasta water
Instructions
- Step 1: Preheat oven to 350°F. Spread 1/2 cup macadamia nuts and 1/4 cup pumpkin seeds on a baking tray and roast for 8-10 minutes until golden and fragrant. Let cool.
- Step 2: In a food processor, combine the cooled nuts and seeds with 1 cup packed fresh basil leaves, 1/2 cup grated parmesan cheese, 2 garlic cloves, 1 tbsp lemon juice, 1 tsp salt, and 1/4 tsp black pepper. Pulse while drizzling in 1/2 cup olive oil until a smooth pesto forms.
- Step 3: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water and drain the rest.
- Step 4: Return the drained pasta to the pot over low heat. Add the pesto and 1/2 cup reserved pasta water, tossing vigorously for 1-2 minutes until the sauce coats the pasta evenly and is creamy.
- Step 5: Serve immediately, garnished with extra grated parmesan and a few whole basil leaves if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Macadamia and Pumpkin Seed Pesto Pasta take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Creamy Macadamia and Pumpkin Seed Pesto Pasta?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Creamy Macadamia and Pumpkin Seed Pesto Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Macadamia and Pumpkin Seed Pesto Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Macadamia and Pumpkin Seed Pesto Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
