Pumpkin Seed Pasta

Pumpkin Seed Pasta

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Nicole Devaney 0

"I received this recipe from my Mom years ago. It is so yummy!!! A must try."
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1 h servings 771 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 771 kcal
  • 39%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 93.5g
  • 30%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread pumpkin seeds in a single layer on a cookie sheet. 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 cookie sheet. Scatter the green 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 gemelli, 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 goat 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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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...

Really tasty but I usually halve the amount of pumpkin seeds because, though delicious, I like the texture better without so many of them.

I made the recipe just as shown except for the pumpkin seeds. I ran out of time, so I just used roasted seeds bought from the store and added red pepper to spice up the pasta a bit. It seemed ...

I liked this dish! After reading the reviews, I decided to adjust a few things in order to give it more flavor....after draining the pasta, I returned it to the pot and tossed with a fairly gen...

Quite yummy.. uses regular tomatoes because they were on sale and gemelli pasta, which I loved, seems to be no where to be found.. so I used rotini. I am sure I used less cayenne because I am a...

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