Goats Cheese and Pumpkin Seed Pasta

    Goats Cheese and Pumpkin Seed Pasta

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    5 people made this

    Roasted tomatoes, garlic and goats cheese are the flavours of this bright and light pasta. Crunchy pumpkin seeds on top are the final touch.

    Serves: 5 

    • 1 cup (65g) raw pumpkin seeds
    • 1 tablespoon cayenne pepper
    • 1 1/2 kg roma tomatoes, halved
    • 2 bunches spring onions, cut into 1cm pieces
    • 6 cloves garlic, chopped
    • 1/4 cup olive oil
    • 500g spiral pasta
    • 300g goats cheese

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Preheat an oven to 180 degrees C.
    2. Spread pumpkin seeds in a single layer on a baking tray. 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 baking tray. Scatter the spring 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 pasta 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 goats cheese into the hot pasta until melted. Then stir in the roasted peeled tomatoes. Place the pumpkin seeds on top of pasta to serve.
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    Reviews in English (6)


    - Rated on  -  20 Oct 2008  (Review from Allrecipes USA and Canada)


    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 used herbed goat cheese.  -  31 Oct 2011  (Review from Allrecipes USA and Canada)


    Really tasty but I usually halve the amount of pumpkin seeds because, though delicious, I like the texture better without so many of them.  -  15 May 2011  (Review from Allrecipes USA and Canada)

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