Spicy Pumpkin Seed Pasta Sauce

    50 minutes

    This is a delicious and healthy vegan dish. It's easy to make even though it involves some roasting and pureeing.

    15 people made this

    Serves: 4 

    • 5 tablespoons shelled pumpkin seeds
    • 2 green capsicums
    • 3 green chillies, or to taste
    • handful chopped fresh coriander
    • 3 cloves garlic
    • 4 tablespoons olive oil
    • 2 tablespoons fresh lemon juice
    • 1/2 teaspoon salt
    • freshly ground black pepper
    • 500g linguine
    • 250g halved cherry tomatoes
    • 1 lemon, wedged

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Toast the pumpkin seeds in a preheated 180 C oven for 6 to 8 minutes.
    2. Raise the oven's temperature to 230 C.
    3. Place the green capsicums and chillies on a baking tray. Roast for 15 to 20 minutes or until the skin blisters. Let cool a bit then pull the skin away from the flesh; discard the skin.
    4. In a food processor or blender combine 4 tablespoons of the pumpkin seeds, coriander, garlic and the capsicums and chillies. Pulse until the contents are coarsely chopped. With the machine running, slowly add the oil and the lemon juice. Blend in the salt and pepper.
    5. Cook pasta according to package instructions. Drain and return the pasta to the pot.
    6. Set the pot over medium heat, add the tomatoes and the pesto. Stir well. Add more salt and pepper, if desired. Serve the pasta garnished with the remaining pumpkin seeds and lemon wedges.

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    Reviews in English (7)


    Unusual sauce. Must like peppers, no doubt! I would serve initially as a side dish. Would be good with grilled marinaded firm tofu slices. If the household chef has a gas range, the peppers can be blistered over a flame.  -  17 May 2000  (Review from Allrecipes USA and Canada)


    This recipe is great! I added a little bit of shredded mozarella.  -  25 Jan 2001  (Review from Allrecipes USA and Canada)


    This was a great new twist on basic pesto! I did change a few things; we used walnuts instead of pumpkin seeds and roasted the tomatoes with a little olive oil, sea salt and pepper. I served this with a piece of toast and goat cheese. We have plenty of pesto left over and I will probably use it on homemade pizza's this week.  -  17 Jul 2011  (Review from Allrecipes USA and Canada)