Today is the LAST day of AK Pumpkin Week. Did you find brand new favorite pumpkin recipes? Do you miss it already like I do? The good news is we’re going out with a bang because this pumpkin recipe is the perfect balance of sweet and savory and makes the absolute perfect fall dinner.
Hi, you beautiful cilantro pesto pasta with roasted pumpkin and honey! That’s right, I took my famous cilantro pistachio pesto and added a unique fall twist to bring you a vegetarian pasta dish that’s equal parts fresh and cozy.
The pesto itself has a boost of veggies from spinach and is made with both pistachios and roasted pumpkin seeds (aka pepitas) because two is always better than one. That honey roasted pumpkin has incredible flavor from warming spices and adds a lovely sweetness to every bite. But enough chatter, it’s time to get this gorgeous fall pasta dish on your dinner table. It makes the perfect main dish or side with your go-to proteins. Serve it up and enjoy!
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Let’s talk pesto
I originally made a homemade cilantro pistachio pesto when I was dreaming up a sauce for this pasta recipe. It was too good for words and I ended up tweaking it for more amazing pasta dishes and even adding it to this homemade hummus recipe!
Today we’re adding a lovely fall twist with some roasted pumpkin seeds (it is Pumpkin Week after all!) and you’re going to LOVE how the pesto flavors pair with the honey roasted pumpkin.
Ingredients in this cilantro pesto pasta with roasted pumpkin
Get ready for an absolute flavor explosion in this pumpkin pesto pasta recipe. It’s slightly sweet with a kick of heat and warming spices that will have you going back for seconds. Plus, it’s completely vegetarian and dairy free, and it’s super easy to keep gluten free! Here’s what you’ll need to make it:
- Pumpkin: you’ll need about 3-4 cups of cubed pumpkin for roasting, so be sure to check out our simple tutorial for how to cube one here!
- Honey: we’re roasting the pumpkin with a little honey for wonderful natural sweetness. I also love to garnish the pasta dish with a little more honey to pull all of the flavors together. YUM.
- Spices: you’ll need chili powder, garlic powder, a little cayenne pepper and some salt and pepper to roast the pumpkin as well. Don’t forget to garnish the whole dish with red chili flakes! It adds the perfect touch of heat paired with sweet honey.
- For the pesto: this incredible cilantro pesto has fresh cilantro and spinach (hello, boost of veggies), roasted pistachios, roasted pumpkin seeds (aka pepitas), garlic, a little olive oil, fresh lime juice, water to thin and plenty of salt and pepper.
- Pasta: I love using cavatappi pasta in this recipe but feel free to use any noodle you’d like, including gluten free pasta!
- To garnish: as I mentioned you’ll want to top the dish with a little extra honey and red chili flakes, plus more roasted pepitas and freshly ground salt and pepper.
Customize your pumpkin pesto pasta
If you want to use up other ingredients in your fridge or pantry here’s what I can recommend:
- Choose the nuts & seeds: feel free to use all pistachios or all pepitas in the pesto itself. Using pepitas will keep the recipe nut free.
- Swap the pumpkin: feel free to use cubed butternut squash or sweet potato if that’s what you have on hand. Check out our easy tutorial for peeling & cubing a butternut squash here!
- Cheese it up: I’m all about adding a delicious cheesy element. Try 1/4 cup of goat cheese for tang or freshly grated parmesan for a savory, salty flavor.
- Add a boost of veggies: feel free to mix in extra spinach, kale, or even peas for another boost of veggies.
Looking for a protein boost?
Look no further! This cilantro pesto pasta would be delicious with:
- A can of chickpeas to keep the recipe vegetarian
- Perfectly crispy bacon cooked in the oven
- Grilled chicken or juicy baked chicken
- Delicious grilled salmon or cooked shrimp
How to make this wonderful cilantro pesto pasta
- Prep your pumpkin. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Then cube your pumpkin using this method and toss the cubes with olive oil, honey and those cozy spices. Once the cubes are coated, roast them up!
- Make the pesto. While the pumpkin is roasting, add all of the cilantro pesto ingredients to a food processor and process until smooth.
- Cook the pasta. You can also cook your fav pasta while the pumpkin is roasting. Drain it and add it to a large bowl.
- Assemble & devour. Stir the pesto into the bowl of noodles, then add in the roasted pumpkin cubes. Drizzle with honey and garnish with more roasted pepitas and red chili flakes. Don’t forget to taste and add salt and pepper as necessary, then devour! Feel free to serve as a main dish or a side.
Tips for storing & reheating
Store any leftover pumpkin pesto pasta in airtight containers in the refrigerator for up to 3-5 days. To reheat simply do so in a microwave safe dish with a splash of water. You can also reheat on the stovetop with a splash of water.
More pumpkin recipes you’ll love
- Oh So Good Chicken Meatballs in Pumpkin Coconut Curry Sauce
- Spinach Bacon Pumpkin Mac and Cheese
- Homemade Pumpkin Spice Latte
- Nourishing Almond Butter Double Chocolate Pumpkin Muffins (that taste like CAKE!)
- Blow Ya Mind Pumpkin Cake with Cinnamon Cream Cheese Frosting (gluten free!)
Get all of our delicious pumpkin recipes here!
I hope you love this cilantro pesto pasta with roasted pumpkin & honey! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Cilantro Pesto Pasta with Roasted Pumpkin & Honey
Ingredients
- For the honey roasted pumpkin:
- 3-4 cups cubed pumpkin
- 1 tablespoon olive oil
- 1 tablespoon honey
- ½ teaspoon chili powder
- 1/4 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Freshly ground salt and pepper
- For the pesto:
- 1 heaping handful cilantro (about 1 small bunch cilantro)
- 2 cups spinach
- 1/2 cup roasted pistachios (unsalted is best)
- 2 tablespoons roasted pumpkin seeds (pepitas)
- 1 small garlic clove
- 2-3 tablespoons olive oil
- 2 tablespoons water to thin the pesto
- 1 tablespoon fresh lime juice (from ½ lime)
- 1/4 teaspoon salt, plus more to taste
- Freshly ground black pepper
- For the pasta:
- 10 ounces cavatappi pasta (or pasta of choice)
- To garnish:
- 1-2 tablespoons honey
- Roasted pumpkin seeds (pepitas)
- ½ teaspoon red chili flakes (add ½ teaspoon more if you like it a little more spicy!)
- Freshly ground salt and pepper
Instructions
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
- Place pumpkin cubes on the prepared pan. If you don’t know how to cube a pumpkin, refer to this tutorial. Drizzle with olive oil and sprinkle with honey, chilli powder, garlic powder, cayenne pepper and salt and pepper. Use tongs or clean hands to toss the pumpkin with the spices and honey so that it’s evenly coated. Roast for 30-35 minutes or until pumpkin cubes are fork tender, flipping halfway through to ensure even cooking.
- While the pumpkin is roasting, you can make the pesto: add the spinach, cilantro, pistachios, pepitas, garlic, olive oil, water, lime juice, salt and pepper to a food processor and process until smooth, scraping down the sides and processing again, as necessary.
- Next cook your pasta according to the directions on the package. When done, drain and add to a large bowl and stir in the pesto so that all the noodles are coated. Finally add in the roasted pumpkin. Drizzle with honey and garnish with roasted pepitas and red chili flakes. Taste and add salt and pepper as necessary. Give it a small toss again and then enjoy. This recipe is fabulous with grilled chicken or bacon tossed in, or with salmon. Serves 4 as a main or 6 as a side. Enjoy!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Complex flavors with zing from the cayenne, I used less. Very satisfying. I plan to use the pesto on baked cod!
That sounds amazing! Glad you enjoyed!
This was so good! I have a huge basil plant, so I did make it using traditional basil pesto, but we loved the whole concept and the yummy pumpkin too!
Perfect! happy to hear you’re loving this recipe and it turned out delish for you, Melinda.
I made this the other night and I loved it! I have never cut up a pumpkin and cooked it before and I found the instructions that Monique gave were really helpful! I did have to microwave the pumpkin a little more than what the instructions said, but I think I have a weak microwave. I did not change anything except I bought raw pumpkin seeds instead of toasted and they worked just as great! I love savory pumpkin and I am so happy I found this!
Nice!! Happy the instructions were helpful and that you enjoyed this, Liz 🙂
Delicious!! Yet another perfect recipe from ambitious kitchen🙌🙌
Made this tonight! Super delicious! I used butternut squash and portabella mushrooms but kept everything else the same! Thank you for this amazing recipe and cannot wait to make it again!
Ooooh love the idea of adding mushrooms, that sounds amazing! So glad you enjoyed it, Audrey 🙂