Creamy Cilantro Pasta blends South-of-the-Border flavors with a classic pesto-style sauce, finished with a splash of cream, lime, and garlic. It’s an easy vegetarian meal that makes a great office lunch or quick weeknight dinner.
Mexico Meets Italy – Creamy Cilantro Pasta
If you love pesto pasta, this cilantro version is a bright, flavorful twist. Instead of the usual basil, fresh cilantro takes center stage. The sauce is made creamy to tame cilantro’s strong, distinctive flavor, while lime and garlic add brightness and depth. It’s versatile—serve it warm for dinner or pack it for lunch.
The creamy texture helps balance the herb’s intensity. Use half-and-half or light cream (around 20% fat) for the best mouthfeel. This recipe is quick, family-friendly, and especially satisfying for cilantro lovers.
How to make Creamy Cilantro Pasta:
Prep: Bring a large pot of water to a boil and season generously with salt. Cook the pasta according to package instructions so it’s al dente.
Step 1 – 3: While the water heats and the pasta cooks, prepare the cilantro pesto. Place all pesto ingredients except the olive oil into a food processor and pulse until they form a rough paste, scraping the sides as needed. With the processor running, stream in the olive oil until the mixture becomes smooth.
Step 4: When the pasta is done, reserve about ½ cup of the cooking water and drain the pasta. Heat olive oil in a large skillet over medium-low heat and sauté the garlic for about 30 seconds until fragrant. Pour in the cream and stir to combine.
Step 5: Turn off the heat and fold the cilantro pesto into the cream mixture.
Step 6: Add the cooked pasta and toss to coat evenly. Add a little of the reserved pasta water at a time until the sauce reaches a silky, smooth consistency. Taste and adjust salt as needed. Serve immediately.
Can I make the sauce in advance?
Yes. The cilantro pesto can be made ahead and stored in a jar or bowl; pour a thin layer of oil on top to prevent discoloration. When ready to serve, cook the pasta and finish the dish following Step 4. Leftover pasta keeps in the refrigerator for up to three days.
Tips & Variations:
- Swap the roasted almonds for your favorite nuts or seeds—pine nuts, macadamia nuts, or sunflower seeds all work well.
- If limes aren’t available, substitute with lemon juice for a slightly different citrus note.
- Choose pasta shapes with curves or grooves, such as rotini or fusilli; they hold the sauce better than smooth shapes.
- For a tangier finish, stir in a couple of tablespoons of cream cheese after adding the pasta water.
- Add about ½ teaspoon of lime zest along with the juice for extra citrus aroma.
Creamy Cilantro Pesto Pasta
Main Course
Italian, Mexican
cilantro pasta, creamy cilantro pasta, easy pasta recipes
Ingredients
- 1 lb pasta (500 g) any shape will work
- ½ tbsp olive oil
- 2 garlic cloves minced
- ¾ cup half-and-half (12% fat) or light cream (20% fat)
Cilantro Pesto:
- 2 cups cilantro packed – stems optional
- ½ cup roasted almonds
- ¼ cup red onion chopped
- ¼ tsp crushed pepper flakes to taste
- ½ teaspoon sea salt
- 2 tbsp lime juice
- ¼ cup extra virgin olive oil
Instructions
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Bring a large pot of water to a boil and season generously with salt. Cook pasta according to package instructions.
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While the water heats and pasta cooks, make the cilantro pesto. Place all pesto ingredients except the olive oil in a food processor and pulse until combined into a rough paste. With the processor running, stream in the olive oil until smooth.
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When the pasta is ready, reserve about ½ cup of the pasta water, then drain the pasta.
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Heat olive oil in a large skillet over medium-low, cook the garlic briefly until fragrant, then add the cream and stir. Turn off the heat and mix in the cilantro pesto. Add the cooked pasta and toss to coat. Use the reserved pasta water a little at a time to loosen the sauce until smooth. Adjust salt to taste and serve immediately.
Recipe Notes
- Any nut or seed works for the pesto—try pine nuts, macadamia nuts, or sunflower seeds.
- Use lemon juice as a substitute for lime juice if needed.
- Shapes like rotini or fusilli help the sauce cling to the pasta.
- For extra tang, stir in a couple of tablespoons of cream cheese after adding the pasta water.
If you try this Creamy Cilantro Pesto Pasta, please rate the recipe and share your experience in the comments. Leftovers keep well in the fridge for up to three days.
More easy weeknight pasta recipes you might enjoy:
- Italian Sausage Pasta
- Easy Lemon Pasta
- Pumpkin Pasta Casserole
- Caprese Pasta Salad
- Easy Turkey Bolognese