In my last post, I know I promised you all another cabbage infused dish, but I think it’s better for me to spare you that one until I modify it a little. I still had about a half of a head of cabbage, so I took a stab at a cabbage soup. Though it wasn’t bad, I have a few ideas to make it better before I share it with you all. Cabbage soup…to be continued….
So, on to the recipe at hand–Spicy Cilantro Pesto Pasta. Though I’ve modified it a little, I originally got the idea for this tasty gem from the fabulous cookbook, Forks Over Knives. The cookbook stems from the documentary “Forks Over Knives” that argues the benefits to a plant-based diet. The documentary is eye-opening and inspiring. I highly recommend anyone taking the time to watch it.
I love this recipe because it is fast, easy, filling, and healthy. Whenever I’m crunched for time, but need a great meal, I whip up some Cilantro Pesto Pasta.
Alright, let’s dive right in.
Nutritionals: Gluten Free/ Dairy Free/ Vegan
What You Need to Do:
1. Cook your quinoa pasta according to the box. I usually use about 2/3 of a box for this dish, but you could likely get away with the whole box. The pesto sauce goes a long way. This pasta is another one of my recent obsessions. It’s filling, cooks quickly, and is so fantastically gluten free. A tip for these yummy grains is to not over-cook them. Otherwise, they will start to fall apart, and then you will just have a mushy quinoa…mush. Not so yummy.
2. Sauté your peppers and onions in a pan until they are browning. Browning=delicious. Also, peppers and onions are only the beginning of what this dish could include. Add as many veggies as you like. I enjoy the sweetness of the peppers to contrast the spiciness of the pesto. It’s like perfect veggie harmony. But that’s not to say broccoli or tomatoes couldn’t add to the harmony as well. Go wild.
3. While your pasta is cooking and your veggies are sautéing, throw your pesto ingredients into your favorite food processor and puree until smooth.
4. Drain your pasta and return it back to it’s pot. Add your pesto sauce and veggies. Let the mix warm.
5. Serve and garnish with some fresh cilantro and sliced jalapeno. Easy, right? And now we know why we love Spicy Cilantro Pesto Pasta.
- Quinoa pasta
- ¼ cup chopped red/yellow peppers
- ¼ cup chopped purple onion
- For the Pesto:
- 2 cups chopped cilantro
- 1 chopped jalapeño
- 4 chopped garlic cloves
- ¼ cup pine nuts
- juice of 1 lime
- Cook quinoa pasta according to the box.
- Sauté your peppers and onions in a pan until they are browning.
- Put pesto ingredients into a food processor and puree until smooth.
- Drain pasta and return it back to it’s pot. Add pesto sauce and veggies