Roasted Tomato & Basil Pasta with Raw Pepita Parmesan



I’ve been on a journey of seeking inspiration lately. I have been looking far and wide. Seeking different ideas from many people and places. So many times when I feel empty and lonely on the outside, I start seeking beauty and positivity. Something that catches my eye and banishes the anxiety and depression. I’m not the kind of person to stay in dark places very long.

I was going through Instagram in a haphazard way. I make sure to like my favorite posts from my favorite people. But, I stopped… I’m often inspired by Mississippi Vegan. He is a master photographer who can put even the best photographers to shame. His use of light and color… The vibrant colors. He turns food into art.

Yesterday, he had a simple pasta dish. Vibrant pops of red tomatoes. He described the dish and it seemed simple enough. But, of course, you guys should know by now… I don’t follow recipes, or rules. If there were rules in cooking, I’d probably break them.

So here we go. My take from the gorgeous picture. Go check out Timothy on Instgram. He also does great Insta-stories too.

raw pepita parm

I initially wanted to experiment with vegan parmesan. I’ve done it with almonds and nutritional yeast before and it… Well it worked. It was acceptable. The texture, however, wasn’t spot on. I didn’t have any almonds and was trying to think of something to use instead. I dug through my pantry cabinet considering various nuts and seeds. In the end, I went with raw pepita (pumpkin) seeds.

So here we go. I hope you enjoy this fresh, delicious, take on what I saw in that picture. What I actualized from it. Let me encourage you to find inspiration. Seek it out, even in your lowest moments.. No.. Especially in your lowest moments.

Caramelized Onion & Beer Chili (Vegan/Gluten Free)

  • Servings: 5-6 Big Servings
  • Difficulty: Easy
  • Print


  • Pasta of Choice (I used angel hair. Make this gluten free by using gluten free pasta.)
  • Juice of 2 Lemons
  • Zest of 1 Lemon
  • Basil (Fresh is best.)
  • Parsley
  • 1 Cup of Cherry Tomatoes
  • 1 Cup of Diced Yellow Onion
  • 2 Cloves Minced Garlic
  • Olive Oil
  • 1 Cup Raw Pepitas
  • 3 Heaping Teaspoons of Nutritional Yeast
  • 1 Teaspoon of Pink Himalayan Salt


  1. Follow the directions on the package for your pasta. Don’t forget to salt your water.
  2. Cut your tomatoes into pieces. Add them onto a lined baking sheet with the onions. Add a generous amount of olive oil, salt, and pepper. Put them under a high broiler for 5 minutes. Add the minced garlic, stir, and then add it back under the broiler for 3-5 minutes, watching very carefully.
  3. In a large mixing bowl, add 1/2 a cup of olive oil. Add the lemon juice, basil, parsley, salt, and pepper. Whisk until well combined.
  4. Add 1 cup of raw pepitas, nutritional yeast, and salt into the bowl of a food processor. Blitz until it becomes a fine powder. Don’t over do it
  5. When everything is done, combine in a large bowl. Add the tomato, onion, garlic mixture first. There will be olive oil left over that you can add.
  6. Add the olive oil and lemon juice mixture to taste. Add a little bit and try it.
  7. Top your beautiful bowl of pasta off with the vegan parm, some lemon zest, and basil leaves to garnish.
  8. Enjoy

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