Vegan Boricua

Puerto Rican Vegan Pesto Pasta Infused with Authentic Sofrito and Black Beans

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Sofrito

Puerto Rican Vegan Pesto Pasta: A Flavorful Twist on a Classic

In the heart of Puerto Rican cuisine, there lies a rich tapestry of flavors and traditions that can be beautifully adapted to vegan dishes. Here, we’re going to transform a classic pesto pasta recipe into a vibrant, plant-based delight infused with the essence of Puerto Rico.

Ingredients

  • Pesto:

    • 1 cup fresh cilantro
    • 1 cup fresh basil
    • 1/2 cup fresh parsley
    • 1/4 cup pine nuts (or walnuts)
    • 1/2 cup extra virgin olive oil
    • 2 cloves garlic, minced
    • 1 tablespoon freshly squeezed lime juice
    • Salt and pepper to taste
    • 1 teaspoon Puerto Rican Sazón (optional, for added depth)

  • Pasta:

    • 1 pound vegan pasta (such as spaghetti or linguine)

  • Protein:

    • 1 cup cooked black beans, drained and rinsed (or TVP, marinated in Adobo and cooked)
    • Alternatively, use marinated and baked tofu or tempeh

  • Additional Flavors:

    • 2 tablespoons Sofrito (see below for recipe)
    • 1 tablespoon olive oil
    • 1 teaspoon Puerto Rican Adobo (for marinating the protein)
    • A splash of vinegar (to balance flavors)

Sofrito Recipe

Sofrito is the aromatic base of many Puerto Rican dishes. Here’s a simple recipe to make it at home:

  • 1 bunch culantro (recao leaves)
  • 1 bunch cilantro
  • 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
  • 1 large onion, chopped
  • 1 head garlic, peeled
  • 1 green bell pepper, chopped
  • 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)

Roughly chop all ingredients and blend in a food processor until smooth. You can add a bit of olive oil if needed. Freeze in ice cube trays for long-term use.

Instructions

Prepare the Pesto

  1. Blend the Herbs: In a food processor, combine cilantro, basil, parsley, pine nuts, garlic, lime juice, salt, and pepper. Blend until the mixture is smooth and well combined.
  2. Add Sazón (Optional): If you want to give your pesto a hint of Puerto Rican flavor, add 1 teaspoon of Sazón and blend well.
  3. With Olive Oil: Slowly pour in the olive oil while the processor is running, until the pesto reaches your desired consistency.

Cook the Pasta

  1. Boil Water: Bring a large pot of salted water to a boil.
  2. Cook Pasta: Add the vegan pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

Prepare the Protein

  1. Marinate: If using TVP, tofu, or tempeh, marinate it in a mixture of Adobo, a bit of olive oil, and any other desired spices for at least 30 minutes.
  2. Cook: Cook the marinated protein according to your preference (baking, sautéing, or boiling).

Combine the Dish

  1. Sauté Sofrito: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 tablespoons of Sofrito and sauté until fragrant, about 2-3 minutes.
  2. Add Protein: Add the cooked protein (black beans, TVP, tofu, or tempeh) to the skillet and stir to combine with the Sofrito.
  3. Add Pesto: Stir in the prepared pesto. If the pesto seems too thick, add a bit of the reserved pasta water.
  4. Balance Flavors: Add a splash of vinegar to balance the flavors and enhance the dish.
  5. Combine with Pasta: Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated with the pesto and Sofrito mixture.

Serving

  • Garnish: Garnish with additional cilantro, basil, or parsley if desired.
  • Serve: Serve hot, enjoying the vibrant flavors of Puerto Rico in every bite.

Cultural Significance

Puerto Rican cuisine is a beautiful blend of Taíno, Spanish, and African influences. The use of Sazón, Adobo, and Sofrito in this recipe honors these traditions while adapting them to a modern, vegan lifestyle. These spice blends and aromatic bases are the heart of Puerto Rican cooking, adding depth and authenticity to any dish.

Tips and Variations

  • TVP in Puerto Rico: TVP (Textured Vegetable Protein) is easily available and very affordable in Puerto Rico, making it a great option for those looking for a meat substitute.
  • Bean Option: Black beans are a staple in Puerto Rican cuisine and work beautifully in this dish, providing protein and fiber.
  • Marination: Always marinate your protein in Adobo for at least 30 minutes to get the best flavor out of it.

This Puerto Rican Vegan Pesto Pasta is not just a meal; it’s a celebration of flavors and traditions. Each bite is a journey through the rich culinary heritage of Puerto Rico, made accessible and delicious for everyone.

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