Goat cheese and pumpkin seed pasta

    1 hour

    A simple pasta dish made from tossing together pasta, roasted tomatoes, goat cheese, which is topped with crunchy roasted pumpkin seeds. A perfect meal any time of the day.

    5 people made this

    Serves: 5 

    • 65g raw pumpkin seeds
    • 1 tablespoon cayenne pepper
    • 1.35kg plum tomatoes, halved
    • 2 bunches spring onions, cut into 1.25cm pieces
    • 6 cloves garlic, chopped
    • 4 tablespoons olive oil
    • 285g goat cheese
    • 450g fusilli pasta

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Preheat an oven to 180 C / Gas 4.
    2. Spread pumpkin seeds in a single layer on a baking tray. 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 baking tray. Scatter the spring 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 saucepan with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the pasta and return to the 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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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    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 used herbed goat cheese.  -  31 Oct 2011  (Review from Allrecipes US | Canada)


    Really tasty but I usually halve the amount of pumpkin seeds because, though delicious, I like the texture better without so many of them.  -  15 May 2011  (Review from Allrecipes US | Canada)


    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 too cheesy to me. It was good but it wasn't great and I probably wont make this one again. Thanks anyway though!  -  12 Nov 2008  (Review from Allrecipes US | Canada)