Sunday, November 28, 2021

Gluten-Free, Vegan Cilantro Cream Quinoa Spaghetti

This is a vegan and gluten free quinoa spaghetti with vegan creamy sauce made with cilantro and cashews. This is a very delicious one! One bite and you are in heaven! This is an absolute comfort food. Also, this delicious meal can be prepared in 30 minutes time! 

This is easy to prepare and full of fresh and bold flavors. The heat from Thai chili, black pepper, and chili flakes, cilantro gives the fresh bold flavor, and cashews gives the nutty creamy flavor - Delicious! Any gluten free pasta can be used in place of quinoa. Also, the recipe works with any pasta shape.

When the spaghetti gets ready, the "meatballs" can be reheated in the oven and the sauce can be made. Once the pasta is ready, just toss in the sauce and serve. The "meatballs" are optional serving suggestions and this is utterly delicious without it too! Store-bought frozen meatballs or homemade can be used according to preference.

Quinoa and cilantro is an amazing combination. We love cilantro and use in everyday. Cilantro Lime Quinoa is extremely delicious and simple to make! These two have cilantro and quinoa as major ingredients. Vegan Millet Kothamalli Kozhukattai is yet another recipe that is divine where cilantro is the star!

This amazing quinoa spaghetti with delicious creamy vegan cilantro sauce is a comfort food for us! It is one of the frequently made pasta in our home. This week we are sharing "Comfort Foods" in #OurFamilyTable and Christie is hosting this event. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Serves 3 to 4 people

Quinoa Spaghetti - 8-oz.

For the sauce

Ginger - 1 tbsp, chopped fine
Garlic - 1.5 tbsp - chopped fine
Oil - 1 tbsp
Salt - 3/4 tsp
Black pepper - 1/4 tsp
Chili flakes - 1/4 tsp

To grind

Cashews - 30
Water - 3 cups
Cilantro - 3/4 cup, packed


Cilantro - 1/4 cup, chopped
Green onions - 2, chopped

To Serve with (Optional)

Vegan "meatballs" - 8 -12, homemade or storebought 


Cook the pasta according to package directions. If using frozen "meatballs", defrost and warm them in the meantime.

Pulse the cashews. Add the cilantro and Thai chilies. Grind to a smooth paste adding a cup of water.

Heat oil in a heavy-bottomed pan and saute the ginger and garlic for about a minute. Add the cilantro cashew and add the rest of the water. Add the salt, pepper, and chili flakes. Mix. Next, add the parmesan cheese and mix thoroughly. Simmer for about 4-5 minutes.

Once the pasta is ready, add it to the sauce, toss well. Garnish with cilantro and green onions. Add the "meatballs" on top if serving.

Serve hot.

Comfort Food Recipes


  1. That looks beautiful and I love that it's ready so quickly.

  2. What a fun recipe to try. I love all the details and photos you provide to make this recipe too.

  3. Why don't you add serving size for your recipes?!?!

    1. I am in the process od adding to many recipes. I missed adding in this and updated it. Thanks, for the suggestion.

  4. That pasta looks so good! I love how easy this recipe is.

  5. This would be perfect for meatless Mondays!

  6. That sauce sounds so good-- like I could drink it!!

  7. Those meatballs look so good! And this pasta is so creamy and full of flavors. Yum!