Espaguete com Pesto de Coentro

Espaguete com Pesto de Coentro is a vibrant Brazilian pasta dish that combines the freshness of cilantro pesto with al dente spaghetti. This vegan recipe offers a delightful twist on traditional pesto, making it a perfect meal for plant-based lovers.

Ingredients

• Spaghetti - 200 grams
• Fresh cilantro - 50 grams (about 2 cups packed)
• Garlic - 2 cloves
• Pine nuts - 30 grams (about 1/4 cup)
• Nutritional yeast - 2 tablespoons
• Olive oil - 60 ml (1/4 cup)
• Lemon juice - 15 ml (1 tablespoon)
• Salt - to taste
• Black pepper - to taste
• Cherry tomatoes - 100 grams (for garnish)

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente, about 8-10 minutes.
2. While the pasta is cooking, prepare the cilantro pesto by combining the fresh cilantro, garlic, pine nuts, nutritional yeast, olive oil, lemon juice, salt, and black pepper in a food processor.
3. Blend the ingredients until smooth, scraping down the sides as needed. If the pesto is too thick, add a little water or more olive oil to reach your desired consistency.
4. Once the pasta is done, reserve 1/4 cup of the pasta cooking water, then drain the spaghetti.
5. In a large bowl, combine the drained spaghetti with the cilantro pesto, adding reserved pasta water as needed to help coat the pasta evenly.
6. Serve the pasta warm, garnished with halved cherry tomatoes and additional black pepper if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 64 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.2 L

Health Benefits

• High in fiber and protein from whole grain pasta and nuts.
• Rich in healthy fats from olive oil and pine nuts.

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