Go Back

15-Minute Pumpkin Seed Pesto Pasta

Petranka
Dinner in under 15 minutes? It's possible, friends! This pasta with pesto sauce is SO easy to make, you'll be obsessed! Vegan and gluten-free options!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Entree, Side Dish
Cuisine Gluten-free, Italian, Vegan
Servings 3
Calories 450 kcal

Equipment

  • Stovetop
  • Blender

Ingredients
  

For the pesto

  • 1 cup basil (lightly packed)
  • 1 cup parsley (lightly packed)
  • cup pumpkin seeds or sunflower seeds roasted
  • cup olive oil extra virgin
  • 2-3 tablespoon balsamic vinegar (or sub juice of a ½ lemon)
  • 2 garlic cloves
  • 1 teaspoon salt
  • ½ cup pasta water

For the pasta

  • 6 ounces dry pasta of choice (use Gf if needed)
  • ¼ cup vegan parmesan or regular
  • 1 cup spinach (optional)

Instructions
 

  • Fill a large pot with water, add 2 teaspoon salt and bring to a boil. Next, add the pasta and boil until al dente, following the recommended time on the packaging. Preserve ½ cup of the pasta water before draining.
  • In the meantime, prepare the pesto. Start by roasting the pumpkin seeds, if you haven't already. Add to a skillet and toast over medium heat for 7-8 minutes or until slightly golden.
  • Add all of the ingredients to a blender - basil, parsley, pumpkin seeds, balsamic, oil, garlic powder, salt, and pasta water and blend until a creamy consistency.
  • Add the drained pasta back to the pot along with the pesto, spinach, and parmesan cheese and sauté for 5 minutes or until the spinach has decreased in volume and the pesto sauce has thickened.
  • Serve topped with more parmesan (optional) and enjoy immediately.
  • Save in a covered container, in a fridge for up to 4 days.

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
Keyword parmesan, pasta, pesto