Pumpkin Seed Pesto Spaghetti with Avocado and Lemon

When it comes to weeknight dinners I’m not one for fuss. I want something quick and easy but I don’t want to sacrifice any enjoyment of flavours. This pumpkin pesto pasta hits all of the notes, it’s satisfying, tasty, filling and it’s healthy too, winner!

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What you’ll need: (serves 2)

For the Pasta

  • 200g of wholemeal pasta (or pasta of your choice)
  • 2 cloves of garlic, very thinly sliced
  • 1 organic lemon, unwaxed
  • 1 avocado
  • Some basil and rocket leaves for finishing
  • 1 Tablespoon of olive oil
  • Salt and pepper to season

For the pesto (makes enough for about 6 meals)

  • 1 cup of parsley
  • 1 cup of basil leaves
  • 100g pumpkin seeds
  • juice of half lemon
  • 80ml olive oil
  • 1 tablespoon of vegan parmesan grated (optional)
  • 1/2 teaspoon sea salt
  • 1 clove of garlic finely chopped

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Method:

  1. Toast the pumpkin seeds in a dry frying pan until they pop. Allow to cook before adding them to a food processor with the herbs and garlic and whizz on a low-speed. Add the vegan parmesan now if using. Slowly add the lemon juice, salt and finish with the oil.
  2. Add some salt to a pan of boiling water and cook the pasta according to the packet instructions. Cook until fairly al dente. Before draining save 1/2 cup of the cooking water. Drain the pasta and set to the side.
  3. Heat a little olive oil in a pan and gently cook the garlic. You want to do this on a low heat so that all of the flavours are released but so that the garlic does not burn. A little browning is fine.
  4. Grate in the rind of the lemon and add two tablespoons of the pumpkin seed pesto to the pan and stir. Add the pasta followed by a couple of tablespoons of the cooking water. The pasta will continue to cook. Use enough water to loosen up the dish but you don’t want to overcook the pasta.
  5. Half and deseed the avocado and using a knife cut criss-cross lines into each half, and scoop out the avocado into the pan. Gently fold into the mix.
  6. Season to taste and finish with the juice of the lemon and a little oil if needed. Top with some basil and rocket leaves.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

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6 thoughts on “Pumpkin Seed Pesto Spaghetti with Avocado and Lemon

  1. heatherflemingartist

    Hello Tanya, Thank you so much for sharing this recipe – it sounds very tasty and comforting. I am going to cook it tonight. I love eating pumpkin seeds but I have heard that toasting them destroys the nutrients. I know when they are toasted they taste deleesh! But – I like to eat as healthily as possible. Do you think the pesto would need any other wee flavour in there if I left out toasting the seeds and just put them in, un-toasted? A tiny pinch of smoked paprika. little dash of soy sauce/tamari, . . . ? I’m thinking that those are strong flavours not associated with the pesto experience. Any suggestions ? Thank you so much for all you lovely vegan blogs. keep up the good work!
    Heather. (from Banbridge, Co. Down)

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    • thetinyvegankitchen

      Hi Heather,

      Thanks so much for getting in touch. This is a great question. Toasting the seeds does add so much more flavour but having them raw is actually fine too. Because of the basil, garlic and the lemon, it works just fine. It’s a very fresh flavour. I’ve made this pesto so many times, I prefer it with toasted seeds but when I’m uber hungry I just pop them straight into the blender. Thanks a mill for your lovely comments and for getting in touch, I love to hear from my readers.

      PLEASE let me know how you get on with this. If you get a chance, I’d love to see a photo 😉

      Best wishes,

      Tanya xx

      Like

  2. heatherflemingartist

    Hi Tanya, I made this dish and it was gorgeous! Rich and zesty. Yum. Very morish – top buttons of jeans had to be opened! I have a couple of photos for you, I tried to copy and paste them in here, but it is not playing. Do you have an email address I could send them to please? Thanks. Heather.

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    • thetinyvegankitchen

      Heather, thank you so much for your feedback. I’m so glad you enjoyed this dish, it’s one of my favourites and I tend to need some extra space in the jeans after eating too hehehe.

      You could pop the pics to thetinyvegankitchen@gmail.com and I’ll share them on my Facebook page. I really appreciate you taking the time out to send me feedback. Have a lovely weekend.

      Tanya xx

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