Savory Cilantro & Parsley Pasta

Fresh herbs and tomato bring a bright burst of flavor to this pasta dish. This is one of the most delicious, savory, and yes, HEALTHY pasta dishes I have ever had. I would say this is more of a "California" style pasta, rather than a traditional Italian type of pasta.

I was so skeptical about this recipe because to me, a die hard authentic Italian food lover, I couldn't imagine putting non traditional flavors in a pasta. Maybe its a bit silly, but it just didn't seem right to me. I do plan to post some more authentic Italian dishes on here, but in the meantime I urge you to give this recipe a try and step outside the box a little.

I have tried this pasta with both ground beef and ground turkey. They truly taste EXACTLY the same! The only difference we noticed was a slight difference in texture. Ground turkey is a lean meat and has a slightly dry texture compared to ground beef. I included some possible vegan/vegetarian options for anyone who does not eat meat or wants to try a different spin on this recipe.

There is a special topping I put on this pasta that makes it taste extra special - hot sauce. So, I must give a special shout out to the most delicious hot sauce I have ever tried - The Pepper Plant: Chunky Garlic Hot Sauce! This is not sponsored! While on a road trip I landed in a small town restaurant and picked up this inconspicuous bottle of hot sauce on the table to add to my veggie omelette. It was so delicious and my mom ended up buying it on Amazon. I am obsessed with it to the point where I have planned meals around how I can include the sauce in them. Although this pasta is great without it, this hot sauce does add an extra layer of savory deliciousness. A dash of Cholula would also be good with this dish.

When serving this pasta, I usually steam some cauliflower to have on the side or roast some asparagus; it all depends on the season for me. I do prefer to use seasonal produce when possible.

When it comes to cooking, I believe that recipes are meant to be used for inspiration, and you should adapt it - use your "chef instincts" when cooking so it suits your taste. This was a concept that took me a while to grasp as I really began to become a better cook. I used to follow recipes religiously, but was often disappointed because the seasoning profile or certain ingredients didn't fit my taste. When I began adapting them, my cooking experience changed dramatically. So, I encourage you to adapt this recipe as you like.

Now it's time to start cooking and creating!

Savory Cilantro & Parsley Pasta

Yields: 6 servings
Prep Time: 10 minutes
Cook time: 50 minutes (apx)
Total Time: 1 hour

Ingredients

Savory Cilantro & Parsley Sauce:
- 2 TBS olive oil (or other cooking oil), plus more if needed
- 1.5 lb ground turkey or ground beef*
- 1 large, or 2 small bunches cilantro, rinsed, stems removed, finely chopped
- 1 large, or 2 small bunches Italian parsley, rinsed stems removed, and finely chopped
- 6 oz can tomato paste*
- 1/2 cup water
- Salt and pepper to taste
*Make it Vegan/Vegetarian by replacing ground meat with ground beef substitute, mushrooms, or crumbled tofu. I haven't tested these, but will in the future and update this recommendation accordingly.
*Option to replace can of tomato paste with 1/2 cup canned plain tomato sauce, no salt AND 1 can diced plain tomatoes, not salted.

Pasta:
- 1 box whole grain pasta (I use Barilla)*
- Salt (to add to boiling water)
*Make it gluten-free by replacing pasta with spaghetti squash, zucchini noodles, or gluten-free pasta of choice. 

Toppings (optional but highly recommended!):
- Shredded sharp cheddar cheese or nutritional yeast
- Hot sauce*
*My favorite hot sauce is The Pepper Plant: Chunky Garlic Hot Sauce.  Cholula would also work well.

Directions

1. Wash the cilantro and parsley. Pat dry with a towel. Remove stems and finely chop.

Parsley

Cilantro

2. Add olive oil (about 2 TBS) to a nonstick pan  and cook meat (or meat alternative) until completely cooked through. Add salt and pepper while cooking.
3. Add cilantro and parsley to the pan and cook for about 5 minutes so they are wilted and lightly fried with the meat. Add salt and pepper again as needed.

Cilantro & parsley in the pan with the meat 

4. Add the tomato paste (or the option of using tomato sauce and diced tomatoes instead), plus 1/2 cup filtered water. Bring to a simmer and cook until the liquid has evaporated and you are left with a very thick meat sauce, about 30 minutes. Add salt and pepper to taste.

Diced tomatoes, tomato sauce, and water added to the meat and herbs.  I usually use tomato paste, but didn't have it on hand at the time I was making the recipe this time.

5. While the sauce simmers away, boil a large pot of water. Add fine sea salt to the water once it has reached a boil, then add the pasta and cook according to the package instructions. When finished, drain and set aside.
6. Add a serving of pasta to a bowl and top with the meat sauce. To add a little extra delicious flavor, sprinkle with a little cheddar cheese and your favorite hot sauce. Enjoy!

The finished product!

 Notes:

*Using Salt & Pepper: Salt and pepper to taste, or only use a little and let each person season their own when it is plated to avoid over use of salt and pepper. Remember, everybody's taste buds are different and will want different amounts.
*Meal Prep Tips: If using this recipe for weekly meal prep, store the meat sauce and pasta separately. It will keep well for 3 to 4 days in the fridge in an airtight container. If possible, I do recommend making fresh pasta each day as the pasta tends to dry out easily. Add a dash of water to the meat sauce/pasta to reheat. If using the stove, reheat on low and cover the sauce to avoid burning and drying out.

Did you try this recipe? Please let me know what you thought and how you made it your own!