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Green cilantro pasta topped with a paprika tomato dressing in a cream bowl on a white surface.
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5 from 1 vote

The Best Cilantro Pasta (10 Minutes)

This cilantro pasta is made in just 10 minutes and is perfect when I need a simple and delicious pasta recipe.
Prep Time3 minutes
Cook Time10 minutes
Total Time10 minutes
Course: Main Course
Cuisine: Italian
Servings: 2 people
Calories: 697kcal
Author: Emily Roz

Ingredients

For the cilantro sauce

  • 30g cilantro fresh
  • 1 lemon juiced
  • 1 garlic clove
  • 50ml olive oil
  • 15g parmesan
  • ½ teaspoon sugar
  • 1 green chilli I used jalapeño
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt

For the tomato paprika topping

  • 5 baby tomatoes finely chopped
  • 2 tablespoon olive oil
  • ½ teaspoon sweet paprika
  • Salt and pepper

Pasta

  • 150 g rigatoni

Instructions

  • First up, place your pasta in a saucepan of salted boiling water and cook to packet instructions.
  • Meanwhile, you want to make your cilantro sauce. Combine cilantro, lemon juice, garlic, olive oil, parmesan, green chilli, sugar, salt and pepper in a blender. Blend until smooth. Taste and season according to your preference. Then remove and pour into a large non-stick frying pan.
  • Once your pasta is cooked, drain it and add it into your cilantro sauce pan. Combine until the pasta is coated in the sauce. Keep this on low heat while you make your tomato paprika dressing.
  • In a small bowl, combine your chopped tomatoes, paprika, oil, pepper, and salt. Give it a mix and then place in the microwave for 30 seconds.
  • Divide your pasta into two bowls and then top with the tomato paprika drizzle, more grated parmesan, and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To double quantity: This recipe can be doubled to make the dish for 4 people.
Storage: If you're wanting to store the sauce and the pasta separately, place them both in airtight containers (or you can pour the sauce into an airtight jar), and store them in the fridge for up to 4 days.
Freezing: I wouldn't recommend freezing the sauce or the pasta.
Reheating: Combine the sauce and the pasta in a saucepan and reheat on low heat. Add in a splash of olive oil, milk, or water to add a bit of moisture to the pasta. Serve up once it's piping hot.
Top tips:
  1. Double up the quantity for your pasta sauce and store some for another day!
  2. You can serve the sauce with pasta, but combining it with chicken and serving it with rice, noodles, or potatoes is super delicious.
  3. To make it into more of a cilantro pesto, add pine nuts to the blended mixture.

Nutrition

Calories: 697kcal | Carbohydrates: 68g | Protein: 14g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Cholesterol: 5mg | Sodium: 511mg | Potassium: 522mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2552IU | Vitamin C: 50mg | Calcium: 150mg | Iron: 3mg