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Spicy Vegan Cilantro Pesto Pasta

17 February, 2017 by Giselle Rochford 7 Comments

This easy vegan cilantro pesto pasta is flavourful, spicy, filling and calls for just 11 ingredients and about 25 minutes. The leftovers also make a great packed vegan lunch and last for 3-4 days in the fridge.

This easy vegan cilantro pesto pasta is flavourful, spicy, filling and calls for just 10 ingredients and about 25 minutes. Perfect vegan lunch or dinner | ExSloth.com

I’ve been meaning to share another pesto recipe on the blog for ages. But to be completely honest, I love my walnut kale pesto so much it’s legit the only one I ever want to make.

However, back in January my roommate returned from Trinidad with a small jar of chadon beni pesto and as soon as I tasted it, I knew I had to try to recreate it.

And that’s how this spicy cilantro pesto pasta came to be.

This easy vegan cilantro pesto pasta is flavourful, spicy, filling and calls for just 10 ingredients and about 25 minutes. Perfect vegan lunch or dinner | ExSloth.com

If you don’t know what chadon beni is – pronounced shadow benny btw – it’s a herb that’s pretty similar to cilantro in taste but is much more potent.

I actually don’t think I ever had cilantro before coming to Canada. But chadon beni was a staple in my home. We literally use it to do everything in Trinidad, from seasoning meat to – apparently – making pesto.

This easy vegan cilantro pesto pasta is flavourful, spicy, filling and calls for just 10 ingredients and about 25 minutes. Perfect vegan lunch or dinner | ExSloth.com

This cilantro pesto isn’t exactly the same as the chadon beni version but it’s pretty damn close. It’s also easy to make, only calls for 11 simple ingredients and the entire meal comes together in just 20 – 25 minutes.

I added spinach to mine since I’m on a mission to eat more veggies but that’s totally optional. In fact, I highly recommend subbing the spinach for more cilantro because you can never have enough cilantro, amiright?

This easy vegan cilantro pesto pasta is flavourful, spicy, filling and calls for just 10 ingredients and about 25 minutes. Perfect vegan lunch or dinner | ExSloth.com

Once the pesto is done, all that’s left to do is throw together the full cilantro pesto pasta dish. Luckily, that part doesn’t take much longer – especially if you boil the pasta while prepping the pesto.

I tossed some crumbled tofu into my pesto pasta for extra protein but again, that’s optional.

This easy vegan cilantro pesto pasta is flavourful, spicy, filling and calls for just 10 ingredients and about 25 minutes. Perfect vegan lunch or dinner | ExSloth.com

You could just as easily sub the tofu for vegan bacon or sausage or leave it out altogether. This spicy cilantro pesto pasta is definitely flavourful and filling enough to be eaten on it’s own if you prefer.

So you do you, friends.

This easy vegan cilantro pesto pasta is flavourful, spicy, filling and calls for just 10 ingredients and about 25 minutes. Perfect vegan lunch or dinner | ExSloth.com

If you make this cilantro pesto pasta, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!

More easy vegan lunches + dinners:

  • slow cooker lentil rice bowl
  • BBQ chickpea lettuce wraps
  • vegan cauliflower potato soup

This easy vegan cilantro pesto pasta is flavourful, spicy, filling and calls for just 10 ingredients and about 25 minutes. Perfect vegan lunch or dinner | ExSloth.com

Spicy Vegan Cilantro Pesto Pasta
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
This easy vegan cilantro pesto pasta is flavourful, spicy, filling and calls for just 11 ingredients and about 25 minutes.
Author: GiselleR
Recipe type: Lunch, Dinner
Cuisine: Vegan
Serves: 3 - 4
Ingredients
For the pesto:
  • 3½ cups cilantro, loosely packed
  • ½ cup spinach, loosely packed*
  • 2 tbsp nutritional yeast
  • ⅓ cup slivered almonds
  • 4 cloves garlic
  • 2 pimentos, seeds removed
  • 1 - 2 scotch bonnet peppers, seeds removed, more or less to taste*
  • ⅓ cup extra virgin olive oil
  • salt & pepper, to taste
For the pasta:
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 300g pasta (enough for 3 - 4 servings)
  • 3 small tomatoes, quartered
  • Optional: sliced olives and more cilantro and nutritional yeast for garnish
For the optional tofu:
  • ½ block (~ 1 cup) extra firm tofu, dried and crumbled*
  • 1 tbsp olive oil
  • 1 clove garlic, minced
Instructions
  1. Cook pasta according to package directions
While the pasta is boiling, cook the pesto:
  1. Add the pesto ingredients, except the oil, to a food processor and blend combine. While the machine is running, pour in olive oil through the spout
  2. Continue blending, scraping down sides as needed, until creamy and fully combined. If it has trouble blending add a bit more olive oil
  3. Taste and adjust seasonings and pepper as needed then set aside
  4. Once your pasta is cooked and drained, heat a large saucepan or cast iron skillet over medium heat
If using tofu, start with that first:
  1. Once the skillet is hot, add olive oil and garlic. Sauté for 1-2 minutes, or until the garlic is fragrant but not burned
  2. Add the crumbled tofu and continue to cook until browned, stirring occasionally - about 3 - 4 minutes
  3. Add 2 - 3 tbsp pesto and stir until evenly coated
  4. Transfer the tofu to a plate and return the skillet to the heat
If not using tofu, continue from here:
  1. Add remaining olive oil and garlic to the skillet. Sauté for 1-2 minutes or until garlic is fragrant but not burned
  2. Add the tomatoes and cook for another minute before removing from the heat
  3. Add cooked pasta and toss to coat/combine then mix in tofu or other vegan 'meat' if using, and as much pesto as you'd like
  4. Serve warm with additional pesto on the side, and garnish with sliced olives and more cilantro and nutritional yeast
  5. Leftovers will keep in the refrigerator for 3 - 4 days
Notes
* can sub spinach for more cilantro or just leave it out
* can sub scotch bonnet pepper for more pimento or pepper sauce of choice
* can sub tofu for vegan bacon, ham, sausage, chick'n or 'meat' of choice
3.5.3226

Want more ways to use pesto? Try this tofu pesto sandwich:

Vegan Tofu Pesto Sandwich via @ExSloth | ExSloth.com

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Filed Under: Mains, Apps & Sides, Recipes

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Comments

  1. Izzy | pinch of delight says

    17 February, 2017 at 6:26 am

    This looks so good!
    I love how easy it is to make generic recipes vegan! x
    Izzy |https://pinchofdelight.wordpress.com

    Reply
    • Giselle Rochford says

      18 February, 2017 at 11:30 am

      Agreed! I seriously don’t feel like I miss anything by being vegan because it’s so easy to make vegan versions of a lot of the classics 😀

      Reply
  2. Emily says

    17 February, 2017 at 10:34 am

    WOW girl you know how to get someone hungry for pasta even before breakfast! What a blessing all these delicious plants are… God’s goodness is so abundant.
    Emily recently posted…Saying ‘No’ to the Food Police! (Podcast #4) – Nicole’s Story

    Reply
    • Giselle Rochford says

      18 February, 2017 at 11:29 am

      I think that every time I go home and see all the greenery. It’s amazing how many gifts we have at our disposal <3

      Reply
  3. Corrine says

    17 February, 2017 at 11:02 am

    After seeing this I have the most extreme craving for green olives and pesto. Looks delicious!

    Reply
    • Giselle Rochford says

      18 February, 2017 at 11:28 am

      Thanks Corrine! Hope you get to satisfy that craving soon 😀

      Reply
  4. subway surfers says

    8 September, 2021 at 3:33 am

    Beautiful recipes. look so beautiful and interesting

    Reply

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