• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Lilikoi and Lemongrass

Learning, Living and Loving on Maui

  • Home
  • Recipes
  • Plant-Based Resources
  • About Me
  • DIY Home and Beauty

Cilantro Arugula Pesto Pasta

09/03/2016 by Ashley Leave a Comment

Jump to Recipe Print Recipe

Cilantro Arugula Pesto Pasta

Ashley
A delicious and quick meal that utilizes two of my favorite greens with pasta. That is a win-win in my book. I never thought I'd be able to create a vegan pesto that would stack up to a regular pesto made with parmigiano cheese. I think this does the trick. The umami flavors from the miso, nutritional yeast and lemon juice meet all the requirements to make this pesto satisfying and super tasty.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Entree
Cuisine Italian
Servings 4

Ingredients
  

  • 2 large handfuls arugula
  • 1 large handful cilantro
  • 1 avocado
  • 3 garlic cloves
  • 1/2 C. Pine nuts toasted or not, both are good
  • 2 T. Lemon juice
  • 2 T. Nutritional yeast
  • 2 T. White miso paste
  • 1/2 t. Freshly ground black pepper
  • Sea salt to taste
  • 4 T. Sun-dried tomatoes sliced

Instructions
 

  • Place all pesto ingredients except salt and sun-dried tomatoes into a food processor and combine until creamy.
  • Taste and salt as needed. You may not need much due to the miso and lemon juice.
  • Toss with hot pasta of your choice. I used a gluten free red and white quinoa pasta.
  • Plate pasta and top with sliced sun-dried tomatoes and black pepper.

Load your food processor with all the ingredients.
image

 

Blend ingredients until luscious and creamy.

image

 

Cook your pasta of choice until al dente.

image

 

Toss pasta with Cilantro Arugula Pesto and top with sun-dried tomato and freshly ground black pepper.

image

Cilantro Arugula Pesto Pasta

I served this with pan sautéed Ali’i mushrooms and arugula and oven roasted asparagus spears sprinkled with herbamare.

Related

Filed Under: Main Dish, Recipes, Sauces/Dressings Tagged With: arugula, avocado, cilantro, lemon juice, nutritional yeast, pasta, pesto, pine nuts, Sundried tomatoes, white miso

Previous Post: « Avocado Chickpea Arugula Salad
Next Post: Vegan Asparagus and Mushroom Cream Filled Crepes »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Aloha! My name is Ashley and I love to create simple, delicious plant-based recipes, garden, yoga, run, and go on adventures with my husband and rescue dog, Julie. Thanks for visiting my site. Read More…

Lilikoi and Lemongrass

Lilikoi and Lemongrass

Sign Me Up for Recipes

Search This Site

Lilikoi and Lemongrass  - OnToplist.com
hostgator multiple domain names

Translate into most Languages

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...