Basil Cilantro Pesto Pasta

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Basil Cilantro Pesto Pasta

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
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5 from 1 vote

Basil Cilantro Pesto Pasta

Simple and delicious vegan basil cilantro pesto pasta recipe.
Pin Recipe
Course -Dinner
Cuisine -Italian
Keyword -basil cilantro pesto pasta, pesto pasta, vegan pesto pasta
Prep Time -5 minutes
Cook Time -15 minutes
Total Time -20 minutes
Servings -2
Calories -612kcal
Author -Veganbell

Recipe Video

Ingredients

To prepare pesto,

To saute veggies & prepare pasta,

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

  1. 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

Calories: 612 kcal | Carbohydrates: 68 g | Protein: 20 g | Fat: 47 g | Saturated Fat: 6 g | Sodium: 28 mg | Potassium: 1152 mg | Fiber: 11 g | Sugar: 13 g | Vitamin A: 6284 IU | Vitamin C: 257 mg | Calcium: 85 mg | Iron: 4 mg
Tried this recipe?Mention @itsveganbell or tag #veganbell!

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 Cookbook (and all my upcoming cookbooks) on Qookbooks.com, where I teach you how to make 64 delicious Indian plant-based recipes ranging from rice, dals, curries, breads, desserts, and more!

Thanks 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

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About Me

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