Roasted Pumpkin Pesto Pasta

Recipe for roasted pumpkin pesto pasta is one of the creamiest, vegan pasta that is so satisfying, light and perfect for a weeknight meal or even a weekend Italian indulgence with a twist.

Roasted Pumpkin Pesto Pasta -Slurpy Platter
I have a thing for pumpkins – I love how they’re sweet, fibrous and absolutely delicious in stews, soups and curries. I was really wanting to try this roasted pumpkin pesto since a long time, and just the previous Sunday I was determined to go on a major cooking marathon to actually fight my cold and headache that was almost trampling me for nearly 5 days.

Cooking is very very therapeutic for me and especially if it involves something that piques my creativity in the kitchen where I dabble with my ingredients, it gets all the more therapeutic.

So coming back to making this pesto, I had half a kg of pumpkin lying in my fridge which I intended to use before it became a senior citizen 😛 Hence I sliced them thinking I’ll make some stew so that it goes well with rice, but suddenly it got me thinking that I have to try the pesto, and Bhaaammm! I turned on the oven to pre-heat it and started marinating the pumpkin slices in oil.

I was kinda apprehensive about how it’d taste since the husband was already jumping up and down with hunger pangs, but soon as I pushed them in the oven and they began roasting, the house smelled divine. The smell of roasted pumpkin and garlic can be such a turn-on I swear!

Roasted Pumpkin Pesto Pasta -Slurpy Platter

Once I ground the roasted pumpkin, the flavours were tangible already. I added a bit of basil too — GOD! People who know me and know that I love Basil would know how I go berserk with the aroma! Trust me YOU’VE GOT TO TRY THIS PESTO AND YOU’LL THANK ME FOR SURE AS TO WHY I RECOMMENDED IT!

Roasted Pumpkin Pesto Pasta -Slurpy Platter

SUPREMELY CREAMY WITHOUT CHEESE, LIGHT, SIMPLE, SATISFYING AND tastes HEAVENLY, PLUS not too heavy on the tummy.

Trust me, you will love every bite of this pasta and if you ever happen have a glass of wine by your side you will love it even more.

Do try this:

Spaghetti in Basil Pesto

Crostini

Spaghetti Aglio Olio

Roasted Pumpkin Pesto Pasta -Slurpy Platter
Roasted Pumpkin Pesto Pasta
Recipe for roasted pumpkin pesto pasta is one of the creamiest, vegan pasta that is so satisfying, light and perfect for a weeknight meal or even a weekend Italian indulgence with a twist.
Roasted Pumpkin Pesto Pasta -Slurpy Platter
Roasted Pumpkin Pesto Pasta
Recipe for roasted pumpkin pesto pasta is one of the creamiest, vegan pasta that is so satisfying, light and perfect for a weeknight meal or even a weekend Italian indulgence with a twist.
Servings Prep Time
2People 20Minutes
Cook Time
30Minutes
Servings Prep Time
2People 20Minutes
Cook Time
30Minutes
Ingredients
For Roasting and Grinding
For Sauteeing
Instructions
  1. To begin making the roasted pumpkin pesto pasta, first pre-heat the oven to 200 degree Celcius. In a bowl, add the diced pumpkin pieces and coat them with olive oil. Rest for 5 minutes. Meanwhile, line a baking sheet/cookie sheet with parchment paper and drizzle some oil. Now add the pumpkin slices, onion and garlic. Bake in the oven for 20 Minutes until they brown a bit and get tender.
  2. While the pumpkin gets roasted, you can cook the pasta. In a wide bottomed pan, bring water to a boil and add the pasta, salt and a tsp of oil to prevent it from sticking. Cook until al dente and drain. Let it cool. **You can retain the water to grind the pumpkin if it gets too thick.
  3. Once the pumpkin is roasted and cooled, add it to a mixer and grind it to a smooth paste without adding water. If the mixture is too thick, just add a tablespoon of water from the boiled pasta.
  4. In another skillet, heat oil and add the onions, saute till they turn translucent, add the bell peppers, basil leaves and saute till they turn slightly tender. Now add the broccoli and give it a quick stir. Time to add the pesto. Mix well until it is well incorporated. Add the herbs and mix again.
  5. At this point the mixture stats to boil and thicken, so bring the flame down to low and add the pasta and mix well until all of it gets coated evenly. Transfer it to a serving bowl, sprinkle some grated parmesan cheese over it and enjoy while it is hot.
Recipe Notes
  1. Each oven differs in temperature and settings - ensure that you keep a keen eye and watch out on the pumpkin so that it doesnt get burnt.
  2. You can also use sage instead of basil if you prefer, but basil takes it a notch above.
  3. You can also add a bit of parmesan and milk while grinding the pesto if you are ok with it. But since it is already creamy, you might not want to.


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