Roasted Garlic and Pumpkin Seed Pesto Pasta
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 pairs penne pasta, whole garlic bulbs, toasted 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.
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
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.
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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Garlic and Pumpkin Seed Pesto Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
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.
What others are saying
- ★★★★★
This was a hit at my Halloween dinner party! The roasted garlic really elevated the pesto.
- ★★★★☆
Loved the Halloween twist with the roasted garlic! Only issue was it took 45 minutes to roast the garlic, longer than the recipe said.
- ★★★★☆
The roasted garlic was amazing, but the pumpkin seeds made it a bit too crunchy for my taste. Still a 4 for the flavor though.
