Cilantro Pesto Pasta with Roasted Baby Carrots. Incredibly tasty, colorful and full of fresh flavors pasta dish that screams Spring! The roasted carrots are being tossed, warm right out of the oven, with the cilantro pesto and gluten-free pasta.
One of my favorite things to do is whipping up dishes with whatever is left in the fridge. That’s exactly how this pasta dish was created! I would never think of roasting the carrots and adding them to pasta, but I have to say it’s pretty amazing.
WHAT YOU NEED TO MAKE THIS CILANTRO PESTO PASTA
Pasta of your choice – this chickpea pasta pairs amazing with the cilantro pesto
avocado oil
date or maple syrup – I love using this cayenne date syrup for an extra spice!
sunflower seeds
cilantro
garlic
lime juice
baby carrots
ROASTED BABY CARROTS
Roasting carrots is super simple and you can prepare the rest of the dish while they’re in the oven. Simply toss baby carrots with a maple or date syrup, avocado oil, salt and black pepper. Roast until golden brown and fork tender!
Pesto is one of my favorite things to make at home. It’s super versatile and you can use it in so many ways! This twist on traditional Italian pesto pairs perfectly with chickpea or whole grain pasta and roasted carrots! If you’re not a fan of cilantro, you can substitute it with basil or make this vegan cashew pesto instead!
HOW TO MAKE SUNFLOWER SEED CILANTRO PESTO
To get the most flavor of sunflower seeds, toast them on a non-stick pan for about 2-3 minutes. In a high speed blender or food processor, pulse toasted sunflower seeds, cilantro, garlic, avocado oil, lime juice, salt and pepper.
If you’re hungry for some more healthy and simple vegan recipes check out my other recipes! If you’d like to stay updated, go ahead and like my page on Facebook or follow on Instagram. Did you make the recipe yourself?? Don’t forget to use hashtag #natteats and tag @natteats. I love seeing your creations!
8 oz pasta cooked according to the directions on the package ROASTED BABY CARROTS 1 pound baby carrots 1 tbsp avocado oil 2 tbsp date or maple syrup Pink salt and black pepper SUNFLOWER SEED CILANTRO PESTO ½ cup sunflower seeds 1 cup cilantro, loosely packed ¼ cup avocado oil 2 garlic cloves 1 tbsp lime juice
Ingredients
Instructions