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Creamy Pumpkin Seed Pesto Pasta

Creamy Pumpkin Seed Pesto Pasta

Creamy Pumpkin Seed Pesto Pasta with spelt spaghetti, tomatoes, mushrooms and parmesan cheese. So flavourful and filling, you would never think it’s clean eating! This recipe takes 30 minutes to prepare and makes about 4-6 bowls of pasta. Perfect for busy week nights and lunch leftovers!

Scale

Ingredients

For the pesto:

For the pasta:

Instructions

For the pesto:

  1. Add all the ingredients to a food processor and process on high until the mixture is creamy but still contains some small bits of parmesan cheese and seeds. You may need to stop and scrape down the sides a few times. If you like your pesto extra creamy, you can process the mixture for a little longer and add 2-3 tbsp of water.

For the pasta:

  1. Bring a large pot of water to boil and add the spaghetti (or your pasta of choice), and cook according to the package. I cooked my spelt spaghetti for 10 minutes.
  2. Once cooked, drain the pasta and place it back in the pot (or a large wok, which is what I used). Add the pesto and stir until well combined. (I used cooking tongs to help do this).
  3. Add the tomatoes and mushrooms to the pasta/pesto mixture, and then cover and let warm on a low heat for about 10 minutes, or until the tomatoes and mushrooms are heated through. Do not over cook as the tomatoes and mushrooms will get mushy and watery.
  4. Serve with a drizzle of olive oil, parmesan cheese and pumpkin seeds. Store any leftovers in the refrigerator and eat within 2-3 days.