Vegan Chimichurri Pasta
Lightened up and thicker chimichurri sauce tossed with pasta. The easiest, quickest, springiest pasta ever!
Servings: 4
Ingredients
- 1/4 C. Red onion, chopped
- 3 Cloves Garlic, chopped
- 1 tsp. + 1 Tbsp. Olive oil, divided
- 1 C. Parsley, fresh
- 1 C. Cilantro, fresh
- Juice of 2 Lemons
- 1 Tbsp. Red wine vinegar
- 1/4 C. Vegetable broth
- Salt and Pepper to taste
- 16 oz. Pasta, I used linguine
Instructions
- Cook pasta according to package directions.
- While the pasta is cooking, make the sauce. Heat the 1 tsp. of olive oil in a non stick skillet on medium high. Then add the chopped red onion and chopped garlic. Saute, reducing heat as needed for 1-3 minutes until the onions are translucent. Let cool for a minute.
- Now in a blender or food processor, add the parsley, cilantro,1 Tbsp. of olive oil, lemon juice, red wine vinegar, veggie broth and a pinch of salt and pepper. Pulse for a second.
- Now add the sauteed onions and garlic. Pulse in the blender or food processor until the sauce is smooth, scraping down as needed. Taste and adjust seasoning.
- Once the pasta is done, drain, return to the pot and pour the sauce in. Toss the pasta so it is coated. Serve immediately. I like to serve mine with roasted mushrooms, crispy tofu or tempeh!