About this recipe: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.
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
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat an oven to 180 C / Gas 4.
Spread pumpkin seeds in a single layer on a baking tray. Sprinkle the seeds with cayenne pepper.
Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.
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.
Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.
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.
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.