Not only does it taste delightful but the smell is just as good. I constantly make batches of homemade pesto, keep it in the fridge for the week and put it on top of whatever I can find – toast at breakfast, in salad dressings for lunch or smothered over veggies for dinner. In my opinion, pesto really does belong in most dishes
It’s an easy crowd pleaser when hosting so when I was in charge of my October Book Club, pesto pasta was an obvious choice. However, I decided to get a little festive and throw in some fresh baked pumpkin! While the pesto is a year round treat, the pumpkin added a little complexity to this simple dish and also allowed for a colorful Fall touch.
Roast the pumpkin, make the pesto and pasta and then serve – simple enough! It’s the perfect simple, healthy and filling dish to prepare for a Halloween outing!
- 1 pie pumpkin, peeled, seeded and diced - I bought a precut version for this recipe :)
- 2 Tbsp olive oil
- salt and pepper
- 1 lb fresh pasta
- 2 cups of fresh packed basil leaves
- 2 cloves of garlic
- ¼ cup pine nuts
- ¼ cup vegan parmesan (more for garnish) *see notes (can sub in 2-3 Tbsp nutritional yeast or omit all together)
- ⅔ cup good quality extra virgin olive oil
- Salt and pepper to taste
- Preheat oven to 375. Cook pasta according to package directions.
- Place pumpkin on a baking sheet and mix well with olive oil and a sprinkle of salt and pepper. Roast pumpkin until tender, approx 40 minutes.
- Combine all ingredients for pesto (except oil) in food processor. Pulse until coarsely chopped.
- Slowly drizzle in olive oil while food processor is running until smooth. Add salt and pepper to taste.
- Combine pasta, pesto and pumpkin and mix well.
- Serve topped with additional parmesan if desired.
- SIMPLIFICATION STEP: Roast Pumpkin ahead of time.