Roasted Garlic and Pumpkin Seed Pesto Pasta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 60 minutes blends penne pasta, whole garlic bulbs, toasted pumpkin seeds 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 620 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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Toss the cooked penne pasta with the pumpkin seed pesto until evenly coated. Serve topped with additional Parmesan and parsley if desired.

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Frequently asked questions

How long does Roasted Garlic and Pumpkin Seed Pesto Pasta take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Garlic 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 Roasted Garlic 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 Roasted Garlic 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 Roasted Garlic 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.

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