Pumpkin Seed Pesto and Roast Butternut Squash Pasta Recipe by The Tiny Vegan Kitchen

Pumpkin Seed Pesto Pasta Recipe

This pasta recipe is a bit of a change from traditional basil pesto; this pumpkin seed pesto gives the dish an earthy bite.

Partnered with delicious chunks of sweet, roasted butternut squash and roasted cherry tomatoes that delight the mouth with burst of flavour – it’s a dish you’ll want more of.

Serves 4


200g cherry tomatoes
1/2 medium butternut squash, peeled and cut into 2cms cubes
250g green beans topped and tailed
6 cloves garlic peeled and halved
400g spaghetti
Salt and pepper
Basil leaves for serving

1 cup parsley
1 cup basil leaves
75g pumpkin seeds
Juice of half lemon
80ml olive oil
1 tbsp vegan Parmesan grated (optional)
1/2 tsp sea salt
1 clove garlic finely chopped


1. Preheat the oven to 200°C.
2. Place the squash, garlic and oil in a large baking tray and toss well, making sure all of the ingredients have been coated in oil.
3. Roast for about 15 minutes before adding the tomatoes. Continue to bake for a further 10 to 15 minutes or until the butternut squash has brown at the edges.
4. Meanwhile toast the pumpkin seeds in a dry frying pan until they pop. Add to a food processor with the herbs and garlic and whizz on a low-speed.
5. Add the vegan Parmesan now if using. Slowly add the lemon juice, salt and finish with the oil.
6. Add some salt to a pan of water and cook the pasta according to the packet instructions.
7. Add in the beans for the last five minutes.
8. Drain and transfer to a large pan along with the roasted veg from the oven. At this stage the squash should be brown at the edges and almost caramelised, the garlic will be soft and it should separate easily when mixed in with the pasta.
9. Stir in the pesto and add a little water if you need to loosen the mix. Season to taste.
10. Serve and top with some fresh basil leaves.

Pumpkin Seed Pesto Pasta Recipe


Indian Spiced Chickpea and Spinach Curry Recipe Recipe by The Tiny Vegan Kitchen bioTanya is a vegan food blogger who set up The Tiny Vegan Kitchen blog in 2015.

Since then she has expanded into hosting Supper Clubs and giving Cooking workshops from her home in Dublin.
Tanya’s recipes include vegan versions of her favourite wholesome foods and celebrate the array of ingredients that are available to us to create and enjoy delicious food.

She also loves a hearty meal and throughout her blog she calls on the cuisines of countries that she’s visited to provide the inspiration for some of her recipes.

The Tiny Vegan Kitchen The Tiny Vegan Kitchen The Tiny Vegan Kitchen

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