If you’re looking for a cozy, plant-based pasta that’s creamy, earthy, and just a little nutty (in a good way), this Vegan Pumpkin Seed Pesto Pasta is it
It’s packed with fresh basil, garlic, olive oil, and the star of the show—pepitas (aka pumpkin seeds).
Super simple, no dairy, and it comes together fast.
I make this when I want something filling but fresh and easy to whip up after a long day.
What You’ll Need
- 12 oz spaghetti (or pasta of choice)
- 1 cup raw pumpkin seeds (pepitas), unsalted
- 2 cups fresh basil leaves, packed
- 2 garlic cloves
- ¼ cup nutritional yeast
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
- Juice of ½ lemon
- ¼ cup cold water (as needed to thin pesto)
Ingredient + Tools
Why I Love This Recipe
This pesto pasta came into my life when I was out of pine nuts and tried pumpkin seeds instead. Total game changer. It’s cheaper, just as creamy, and gives a toasted, buttery flavor that’s so good.
- It comes together in under 30 minutes
- No dairy, but still super rich and flavorful
- Pumpkin seeds give protein and crunch
- It keeps well and tastes even better the next day
- Basil + garlic = always a win
Servings and Time
Serves: 4
Total Time: 25 minutes
Macros (Per Serving Approx.)
- Calories: 540
- Protein: 13g
- Carbs: 52g
- Fat: 30g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Pumpkin seeds are naturally rich in oils and soft enough to blend smoothly. When combined with basil and olive oil, they create an emulsion that’s thick and creamy without needing cheese. Nutritional yeast brings that “cheesy” flavor while keeping it vegan.
Common Mistakes
- Using too much water in the pesto. Add it slowly to keep the sauce thick and spreadable.
- Not toasting the pumpkin seeds. Lightly toasting them brings out the flavor.
- Overcooking the pasta. Slightly undercooked is best—it soaks up the sauce better.
- Not salting the pasta water. It makes a big difference in flavor.
What to Serve With
- A crisp arugula salad with lemon vinaigrette
- Roasted cherry tomatoes
- Garlic bread (vegan if needed)
- Grilled zucchini or asparagus
FAQ
Can I make this nut-free?
Yep—this is already nut-free! Just make sure your pasta doesn’t have traces of nuts if you’re allergic.
Can I freeze the pesto?
Yes. Freeze in small jars or ice cube trays for up to 3 months.
Is nutritional yeast necessary?
It gives a cheesy flavor, but you can skip it or use a vegan Parmesan instead.
What if I don’t have fresh basil?
You can mix in spinach or parsley, but basil really gives it that classic pesto taste.
Tools Needed
- Large pot for pasta
- Food processor
- Measuring cups and spoons
- Citrus juicer (optional)
- Large bowl or serving dish
- Tongs or pasta fork
Substitutions and Variations
- Use sunflower seeds or walnuts instead of pumpkin seeds
- Add spinach or kale with basil for more greens
- Swap lemon with lime for a zingier flavor
- Use gluten-free pasta if needed
Make-Ahead Tips
Make the pesto up to 3 days ahead. Store in a sealed jar in the fridge. Stir before using. You can also freeze it in portions.
Step 1: Toast the Pumpkin Seeds
In a dry pan, toast 1 cup raw pumpkin seeds over medium heat, stirring frequently, until lightly golden and fragrant (about 3-5 minutes). Let cool.
Step 2: Cook the Pasta
Boil water in a large pot with a generous amount of salt. Add 12 oz spaghetti and cook until al dente (check package, usually 9-11 minutes). Drain, reserving ½ cup pasta water.
Step 3: Make the Pesto
In a food processor, combine:
- 1 cup toasted pumpkin seeds
- 2 cups packed fresh basil
- 2 garlic cloves
- ¼ cup nutritional yeast
- ½ tsp salt
- ¼ tsp black pepper
- Juice of ½ lemon
Pulse until combined. Then, with the machine running, slowly drizzle in ½ cup olive oil. Add 2–4 tbsp cold water until the pesto reaches your desired consistency.
Step 4: Toss Pasta with Pesto
In a large bowl, toss the hot, drained spaghetti with all the pesto. Add splashes of reserved pasta water as needed to loosen the sauce and coat the noodles evenly.
Step 5: Serve and Enjoy
Serve the pasta warm, topped with a sprinkle of toasted pumpkin seeds, extra black pepper, and a pinch of nutritional yeast if desired.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of water or olive oil before reheating. Best warmed gently on the stove or in the microwave.
Wrap-Up
This Vegan Pumpkin Seed Pesto Pasta is bright, cozy, and full of flavor. It’s one of those meals that feels fancy but is secretly easy. If you give it a try, leave a comment and let me know how it turned out—or if you switched things up!