Spicy Pumpkin Seed Pasta Recipes

PUMPKIN SEED PASTA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread pumpkin seeds in a single layer on a cookie sheet. 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 cookie sheet. Scatter the green 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 pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a 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.

SOUTHWESTERN PASTA WITH SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, combine tomatoes, scallions, garlic, oil, pepper flakes, 2 teaspoons salt, and 1/4 teaspoon pepper. Toss to coat. Bake until softened, tossing halfway through, 30 to 40 minutes
• Meanwhile, cook pasta. Drain; return to pot. Toss with tomato mixture and cheese; season with salt and pepper. Divide among bowls; sprinkle with pumpkin seeds.

SPICY PUMPKIN SEEDS

Steps:

• In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat. , Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight container.

SWEET AND SPICY PUMPKIN TURKEY PASTA

Steps:

• Spray a deep skillet with cooking spray. Add onions and cook over medium heat until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
• Pour chicken broth into the skillet and bring to a boil. Add pumpkin puree, milk, chipotle peppers, sugar, sage, black pepper, cinnamon, coriander, pumpkin pie spice, and nutmeg. Reduce to a simmer; cook until pasta ready.
• Bring a large pot of water to a boil; add 1 tablespoon salt and rotini. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Stir cooked pasta into the skillet with the turkey-pumpkin sauce until evenly coated.