Gluten Free Fusilli with Basil-Pumpkin Seed Pesto

I was having major cravings for pasta but didn't want a tomato-based sauce, so I decided to whip up this pesto sauce! Pesto is traditionally made with pine nuts, but I didn't have any on hand so I improvised with pumpkin seeds. Just a handful of ingredients and you have a delicious, flavorful pesto sauce that is filled with heart-healthy fats. I balanced the savory pesto sauce with cumin-roasted sweet potato and the combination is just to die for!!

This recipe is gluten free and vegan, and can easily be tripled or quadrupled to feed a whole family!

Serves 1

You will need:

• 3/4 cup dry brown rice fusilli pasta (or pasta of choice)
• 1/2 medium sweet potato

Pesto:

• 1/3 cup fresh basil, packed
• 1 tbsp roasted pumpkin seeds
• 1/2 clove garlic, finely chopped
• 2 tsp olive oil
• 1/2 tbsp lemon juice

Directions:

Preheat your oven to 375F. Dice the sweet potato into small 1-inch cubes. Coat the cubes with olive or coconut oil and place on a baking tray. Sprinkle with cumin and roast in your oven for about 15-17 minutes.

To cook your pasta, follow the directions that is given on the package.

For the pesto, place the basil, pumpkin seeds and garlic in your food processor and pulse until the basil and seeds are broken down. Slowly add in the olive oil and lemon juice, stopping to scrape down the sides so the basil is fully incorporated. This pesto won't be super creamy or pourable, more like a creamy paste, but if you want a runnier pesto just add more olive oil until you get the consistency you want.

Combine the pasta, sweet potato cubes and pesto in a bowl and dig in!!

Enjoy!