Pumpkin Seed Pesto Pasta with Roasted Cherry Tomatoes
Creamy pasta tossed with a nutty pumpkin seed pesto and sweet roasted cherry tomatoes, finished with fresh basil for a seasonal vegetarian delight. This italian-inspired pasta (vegan, gluten-free) ready in about 40 minutes blends spaghetti, pumpkin seeds, garlic cloves 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 420 calories and feeds 2, 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
- 8 oz spaghetti
- 3 tbsp pumpkin seeds
- 2 garlic cloves
- 1/2 cup fresh basil
- 1/4 cup olive oil
- 1 cup cherry tomatoes
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 cup reserved pasta water
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 cup cherry tomatoes with 1 tbsp olive oil, 1/4 tsp red pepper flakes, and 1/4 tsp salt. Roast for 15 minutes until tomatoes burst and edges are slightly charred.
- Step 2: Toast 3 tbsp pumpkin seeds in a dry skillet over medium heat for 3 minutes until popping and golden. Transfer to a food processor and add 2 minced garlic cloves, 1/2 cup fresh basil, 1/4 cup olive oil, and 1/2 tsp salt. Blend until smooth, scraping down sides.
- Step 3: Cook 8 oz spaghetti in salted boiling water for 10 minutes until al dente. Reserve 1/4 cup pasta water, then drain. Return spaghetti to pot, add 1/2 cup pumpkin seed pesto and 1/4 cup reserved pasta water. Toss over low heat for 2 minutes until glossy, adding more pasta water if needed. Fold in roasted tomatoes and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pumpkin Seed Pesto Pasta with Roasted Cherry Tomatoes take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pumpkin Seed Pesto Pasta with Roasted Cherry Tomatoes?
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 Pumpkin Seed Pesto Pasta with Roasted Cherry Tomatoes?
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 Pumpkin Seed Pesto Pasta with Roasted Cherry Tomatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pumpkin Seed Pesto Pasta with Roasted Cherry Tomatoes vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
