Basil Cilantro Pesto Pasta
Hi friends! If you’re looking to switch things up and try a new twist on the classic pesto pasta recipe, this vegan Basil Cilantro Pesto Pasta is sure to delight you. Instead of the traditional pine nuts, this pesto uses sunflower seeds and nutritional yeast for that nutty and cheesy flavor.
To prepare this dish, start by preparing the pesto in a blender. Next, sauté your vegetables of choice, such as zucchini and bell pepper, until they are tender. Then, add the cooked pasta to the pan along with the pesto, pasta water, and seasonings. Mix everything together and you’re done!
I’ve tried to use only simple ingredients in this dish, so you don’t have to worry about having to go out and buy any fancy or expensive ingredients. I used zucchini and bell pepper in this recipe but you can feel free to use any veggies you have on hand or your personal favorites.
It’s super comforting and perfect for a quick weeknight dinner or a special occasion.
Let’s go!
Basil Cilantro Pesto Pasta
Recipe Video
Ingredients
To prepare pesto,
- 1 bunch basil leaves
- 1 bunch cilantro leaves
- 1/4 cup nutritional yeast
- 1/2 cup sunflower seeds (roasted)
- 2 cloves garlic
- Salt
- Pepper
- 3 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
To saute veggies & prepare pasta,
- 2 tablespoons extra virgin olive oil
- 1 medium zucchini (sliced)
- 3 medium bell peppers (cubed)
- Salt
- Pepper
- 1 cup pasta (cooked until Al dente)
- 1/2 cup pasta water
Instructions
Step A - Prepare the pesto
- In a blender, add all the pesto ingredients and blend until smooth. Set aside.
Step B - Saute veggies & prepare pasta
- Set a large pan over medium heat. Add oil.
- Once it's hot, add zucchini and stir-saute for 3-4 minutes, or until it's golden on the outside.
- Add bell peppers + salt + pepper and stir-saute for 4-5 minutes, or until tender.
- Add cooked pasta + 3 tablespoons of prepared pesto* + pasta water. Mix well.
- Basil cilantro pesto pasta is ready. Serve hot.
Notes
- You can save the remaining pesto in an airtight container and keep it in the fridge for later use. Stays good for 3-4 days.
Nutrition
If you enjoyed this Basil Cilantro Pesto Pasta recipe, check out this yummy Creamy Miso Mushroom Pasta I posted earlier.
If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.
Thank you for stopping by!
Keywords: vegan pesto, basil cilantro pesto, vegan pasta, plant-based pasta, vegan parmesan cheese, nutritional yeast, easy vegan recipe, quick weeknight dinner, comfort food, pasta with vegetables, whole grain pasta, almond pesto, red pepper flakes pesto, seasonal vegetables, simple ingredients, quick and easy recipe, zucchini and bell pepper recipe
