Roasted Pumpkin Pumpkin Pasta Recipe

pumpkin pasta

Roasted Pumpkin Noodles Recipe

Here’s another great roasted pumpkin recipe for this time of year! Everything is pumpkin, isn’t it? Give this delicious recipe a try! Pumpkin’s vitamin A will help you see at night. Shirataki noodles are vegan, gluten-free, and because the fiber they contain is indigestible, are calorie-free.

Roasted Pumpkin Ingredients

  • 1 small sugar pumpkin, trim stem, and bottom, cut in half, remove seeds and pulp
  • 6 tablespoons olive oil, divided
  • 1 teaspoon sea salt, divided
  • ¼ teaspoon black pepper

Kale Pesto Ingredients

  • 1 cup raw cashews, soaked 6 hours or overnight
  • 1 ½ cups lacinato or dinosaur kale, chopped
  • ¼ cup nutritional yeast
  • 3 cloves garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 8-ounce pkg yam flour noodles (shirataki), rinse with warm water in a colander, drain
  • ¼ cup pumpkin seeds

Roasted Pumpkin with Kale Pesto NoodlesRoasted Pumpkin Directions

  • Preheat oven to 425℉. Brush inside of the pumpkin with 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Place cut side down on a foil-covered baking sheet. Roast for 50 minutes, until flesh is tender. Flip halves over and cool slightly then cut up.
  • Meanwhile, prepare the pesto. Place cashews, kale, nutritional yeast, garlic, lemon juice, vinegar, 4 tablespoons olive oil, and 1/2 teaspoon of salt in a blender. Blend until smooth or desired consistency.
  • Add everything (roasted pumpkin and pesto) to cooked shirataki noodles.

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Nutritionist at Fresh Balance Nutrition helps you to enjoy whole foods to reach a healthy weight, avoid disease, and feel balanced. Jennifer Cohen Katz is a registered dietitian/ nutritionist that lives the same active, healthy lifestyle she recommends to clients. Her knowledge and passion encompass integrative and functional nutrition, sports nutrition, and whole foods cooking.
Jennifer Cohen Katz
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