Spicy Pumpkin Seed Pasta Sauce

    Spicy Pumpkin Seed Pasta Sauce


    15 people made this

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

    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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