Chadon Beni Pesto Pasta with Toasted Coconut
A Caribbean twist on pesto pasta using chadon beni (culantro) with toasted coconut flakes for a fresh and nutty flavor profile. This caribbean-inspired pasta (vegetarian) ready in about 20 minutes blends spaghetti, toasted coconut flakes, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 1 cup packed fresh chadon beni (culantro) leaves
- 1/3 cup toasted coconut flakes
- 3 garlic cloves
- 2 tbsp lime juice (freshly squeezed)
- 1/3 cup olive oil
- 1/4 cup parmesan cheese (grated)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, combine 1 cup packed fresh chadon beni leaves, 1/3 cup toasted coconut flakes, 3 garlic cloves, 2 tbsp freshly squeezed lime juice, and 1/3 cup olive oil in a food processor. Pulse until a coarse pesto forms.
- Step 3: Transfer pesto to a large bowl and stir in 1/4 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Add reserved pasta water gradually to loosen the sauce to desired consistency.
- Step 4: Toss the hot cooked spaghetti with the chadon beni pesto until every strand is coated. Serve immediately topped with extra toasted coconut flakes and Parmesan if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chadon Beni Pesto Pasta with Toasted Coconut take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Chadon Beni Pesto Pasta with Toasted Coconut?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Chadon Beni Pesto Pasta with Toasted Coconut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chadon Beni Pesto Pasta with Toasted Coconut for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chadon Beni Pesto Pasta with Toasted Coconut vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
