Creamy Cilantro Pasta is a bright, herby dish that blends fresh cilantro, garlic, cashews, and lime into a silky green sauce perfect for weeknight dinners. It's quick, dairy-free, and comes together in under 30 minutes with simple pantry staples.

This one's for the cilantro lovers out there. I'm well aware that's now everyone, as it's one of those herbs that people either love or swear it tastes like soap. But if you're team love-cilantro like me, you're gonna be all over this creamy cilantro pasta.

It's bright, fresh, a little zippy from the lime and it feels both light and cozy at the same time. The sauce comes together in a blender with just a handful of ingredients and coats the pasta in this silky, herb-packed goodness that tastes like you put so much more effort in it.

It's probably the tastiest way to use up that bunch of cilantro that's just been hanging around in the fridge.

Why you'll love this cilantro pasta sauce

The cilantro and lime combination makes the sauce really pop.
It's ready in just the time it takes for the pasta to cook.
You can easily make it your own by adding some plant-based protein.

What you'll need

Cilantro - Obviously the star of this dish! Use both the leaves and stems for maximum flavor.

Cashew nuts - These bring a bit of body and creaminess to the sauce. Feel free to sub with blanched almonds or sunflower seeds.

Garlic - I like garlic a lot here, so I use two cloves, but one should be enough if you want a more mellow sauce.

Jalapeño - For a bit of heat; you can skip it if you're not a fan.

Olive oil - This is essential to emulsify the sauce. It may sound like a lot, but it's what makes it delicious.

Lime juice - Always freshly squeezed!

Agave syrup - For that touch of sweetness to balance the citrus and heat.

Pasta - I went for penne, but you can absolutely use your favorite here.

Pro tip

Pause the blender once or twice to scrape down the sides so everything blends evenly and you don't end up with chunky bits.

How to make creamy cilantro pasta

This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.

Cook the pasta in salted water until al dente. Scoop out 1 cup of pasta water, then drain.

In a blender or food processor, blend the cilantro, cashews, garlic, jalapeño, olive oil, lime juice, agave, salt, and pepper until finely chopped.

Add ½ cup of the reserved pasta water to the blender, blitzing again until smooth and creamy.

Toss the sauce and pasta together, loosen with extra pasta water if needed, adjust the seasoning, and serve right away.

Substitutions and variations

Stir in some plant-based parmesan for a cheesy, salty finish.
Add some pine nuts to make the sauce more similar to a pesto.
To make the sauce naturally thicker, blend in half of an avocado but make sure it's ripe.

Helpful tips for the best cilantro lime pasta

If your blender struggles, soak the cashews in hot water for 10-15 minutes first to help everything blend smoothly.
Blend the sauce while the reserved pasta water is still hot. This helps the sauce emulsify into that super creamy texture.
Stop the blending once the sauce is smooth and creamy, as over-blending can turn the herbs a little dull in color.

Leftovers and storage

This pasta is best served immediately.
If you have any leftovers, keep them for up to 3 days in an airtight container in the fridge.
Reheat on the stovetop over medium-low with a splash of water or unsweetened plant milk.

More easy vegan pasta recipes

If you've tried this creamy cilantro pasta recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.

Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.