For a richer flavor, consider using roasted garlic instead of raw. Simply roast the garlic cloves alongside the tomatoes. If you don't have gemelli pasta, penne or fusilli would also work well. A sprinkle of fresh basil or parsley adds a lovely finishing touch. Adjust the amount of cayenne pepper to your liking, depending on your spice preference. The roasted tomatoes can be made ahead of time and stored in the refrigerator for up to 3 days.
Pumpkin Seed Pasta
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PREP TIME10 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs
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SERVING5 People
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VIEWS18
A vibrant and flavorful pasta dish featuring the delightful crunch of roasted pumpkin seeds, creamy goat cheese, and the sweet tang of roasted tomatoes. This recipe is a symphony of textures and tastes, perfect for a comforting yet sophisticated meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate94 g
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Cholesterol45 mg
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Fiber10 g
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Protein31 g
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Saturated Fat14 g
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Sodium328 mg
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Sugar14 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat an oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepSpread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds evenly with cayenne pepper. (2 minutes)
03
StepRoast in the preheated oven until lightly browned and fragrant, approximately 3 to 5 minutes. Watch them carefully to prevent burning. Set aside to cool. (5 minutes)
04
StepPlace the halved tomatoes in a single layer on a separate cookie sheet. Scatter the chopped green onions and garlic over the tomatoes. Drizzle generously with olive oil, ensuring the vegetables are well coated. (5 minutes)
05
StepRoast in the preheated oven for 45 minutes, or until the tomatoes are softened and slightly caramelized. Remove from oven and allow to cool slightly. Once cooled enough to handle, gently remove the skins from the tomatoes. (60 minutes)
06
StepMeanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once boiling, add the gemelli pasta and cook according to package directions, approximately 10 minutes, or until al dente. (15 minutes)
07
StepDrain the cooked pasta well in a colander. (2 minutes)
08
StepReturn the drained pasta to the pot. Crumble the goat cheese into the hot pasta and stir until melted and evenly distributed, creating a creamy sauce. (5 minutes)
09
StepGently stir in the roasted and peeled tomatoes, ensuring they are well incorporated into the pasta and cheese mixture. (3 minutes)
10
StepTo serve, spoon the pasta into bowls and generously top with the roasted cayenne-spiced pumpkin seeds for added crunch and flavor. (2 minutes)
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RECIPE REVIEWS
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Ubaldo Dare
Jun 28, 2025I made this for a dinner party, and everyone raved about it. The goat cheese and roasted tomato combination is amazing.
Buck Keeling
Jun 15, 2025This recipe is a winner! The roasted pumpkin seeds add such a unique and delicious crunch.
Abdullah Damore
Jun 7, 2025The cayenne pepper gives it just the right amount of kick. I love it!
Elinore Okeefe
Jun 3, 2025So easy to make and full of flavor! I will definitely be making this again.
Kali Hansen
May 25, 2025I added a little bit of balsamic glaze at the end, and it was divine!