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Basil Cilantro Pesto Pasta

Pasta is cooked, veggies are sautéed, and blended pesto is mixed with pasta water.

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Introduction

This vegan pasta recipe offers a unique spin on traditional pesto by incorporating fresh basil and cilantro alongside roasted sunflower seeds for a nut-free and dairy-free option.

The recipe balances simplicity with flavor, creating a meal that’s both vibrant and versatile. The pesto's bright and tangy flavor is enhanced by nutritional yeast, garlic, and lemon juice, making it a perfect match for sautéed vegetables and al dente pasta.

Zucchini and bell peppers bring color and texture to the dish, but the recipe allows for substitutions based on seasonal or preferred vegetables.

The cooking process involves preparing a smooth pesto, sautéing vegetables until tender, and combining these with pasta for a harmonious mix. Adjustments like using gluten-free pasta make this meal adaptable for dietary needs.

Ideal for busy weeknights or casual gatherings, this recipe emphasizes the use of accessible ingredients. The leftover pesto can be stored for future use, adding convenience to your meal planning. With its fresh ingredients and balanced preparation, this dish is a satisfying option for plant-based diets.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

To prepare pesto,

 

To saute veggies & prepare pasta,

Instructions

Step A – Prepare the pesto

  1. In a blender, add all the pesto ingredients and blend until smooth. Set aside.

 

Step B – Saute veggies & prepare pasta

  1. Set a large pan over medium heat. Add oil.
  2. Once it’s hot, add zucchini and stir-saute for 3-4 minutes, or until it’s golden on the outside.
  3. Add bell peppers + salt + pepper and stir-saute for 4-5 minutes, or until tender.
  4. Add cooked pasta + 3 tablespoons of prepared pesto* + pasta water. Mix well.
  5. Basil cilantro pesto pasta is ready. Serve hot.

Recipe Video

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Recipe Notes

  • Use gluten-free pasta for a gluten-free version.
  • Substitute sunflower seeds with cashews or walnuts if not nut-free.
  • Store extra pesto in an airtight container in the fridge for 3-4 days.
  • Pesto can be frozen for up to 2 months for later use.
  • Add chili flakes or jalapeños for a spicier kick.
  • Adjust lemon juice for more tanginess as per your preference.
  • Use seasonal vegetables for variation (e.g., asparagus or cherry tomatoes).
  • Ensure the pasta water is saved before draining for a smoother sauce.
  • Stir pesto into the pasta off the heat to maintain its fresh flavor.
  • For an oil-free option, replace olive oil with water or vegetable stock.
  • Serve with vegan Parmesan or toasted breadcrumbs for added texture.
  • Toast the sunflower seeds for a deeper flavor before blending.

Frequently Asked Questions

Yes, parsley is a good substitute if you dislike cilantro.

Yes, prepare the pesto and cook the pasta in advance, then assemble when ready to serve.

Any quick-cooking vegetables like cherry tomatoes, spinach, or asparagus work well.

Keep it in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.

Yes, avocado or grapeseed oil can work, though it will alter the flavor slightly.

Reheat on the stovetop over low heat, adding a splash of water to loosen the sauce.

Vegan Parmesan or ground cashews can provide a similar cheesy flavor.

A food processor or even a mortar and pestle can be used, though it may take longer.

Yes, though it may slightly alter the overall flavor profile.

Add chili flakes, jalapeños, or a pinch of cayenne pepper to the pesto or sautéed vegetables.

Any type works, but short pasta like penne or fusilli holds the pesto sauce well.

Yes, it can be enjoyed as a pasta salad, especially in warm weather.

Nutritional Info (per Serving)

  • 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

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