New this month
Get the Allrecipes magazine

Pumpkin Seed Pasta

Nicole Devaney

"I received this recipe from my Mom years ago. It is so yummy!!! A must try."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 771 cals
Original recipe yields 5 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.
  3. Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.
  4. Place the tomatoes in a single layer on a cookie sheet. Scatter the green onion and garlic over the tomatoes. Drizzle the vegetables with olive oil to coat.
  5. Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.
  6. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
  7. Stir the goat cheese into the hot pasta until melted. Then, stir in the roasted peeled tomatoes. Place the pumpkin seeds on top of pasta to serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 771 calories; 33.2 g fat; 93.5 g carbohydrates; 31.1 g protein; 45 mg cholesterol; 328 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

I probably won't make this again. Sounded different and interesting but in the end nothing special. I ended up adding some tomato sauce at the end because it was sort of flavorless even though I...

Really tasty but I usually halve the amount of pumpkin seeds because, though delicious, I like the texture better without so many of them.

I made the recipe just as shown except for the pumpkin seeds. I ran out of time, so I just used roasted seeds bought from the store and added red pepper to spice up the pasta a bit. It seemed ...

I liked this dish! After reading the reviews, I decided to adjust a few things in order to give it more flavor....after draining the pasta, I returned it to the pot and tossed with a fairly gen...

Quite yummy.. uses regular tomatoes because they were on sale and gemelli pasta, which I loved, seems to be no where to be found.. so I used rotini. I am sure I used less cayenne because I am a...