Roasted Garlic and Pumpkin Seed Pesto Pasta

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant pasta tossed with a nutty roasted garlic and pumpkin seed pesto, garnished with Parmesan and fresh parsley for a seasonal twist. This Italian-inspired Halloween recipe (vegetarian), ready in about 60 minutes, pairs penne pasta, garlic bulbs, pumpkin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 45 min Serves 4 Italian cuisine 620 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz penne pasta
2 whole garlic bulbs
1/2 cup, toasted pumpkin seeds
1 cup packed fresh basil leaves
1/4 cup chopped fresh parsley
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper

Food processors worth buying for dips like this → Best Food Processors in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 375°F. Cut tops off 2 whole garlic bulbs to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
Step 3: In a food processor, combine the roasted garlic cloves (squeezed out of bulbs), 1/2 cup toasted pumpkin seeds, 1 cup fresh basil leaves, 1/4 cup chopped fresh parsley, 1/2 cup olive oil, 1/2 cup grated Parmesan cheese, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Pulse until smooth, adding reserved pasta water gradually to reach a creamy consistency.
Step 4: Toss the cooked penne pasta with the pumpkin seed pesto until evenly coated. Serve topped with additional Parmesan and parsley if desired.