This Tequila Lime Pasta recipe is going to be your favorite summer dinner! It’s easy to make, healthy, and FULL of zesty summer flavor. Serve it cold as a side at all your outdoor BBQs or hot as a main dish with some grilled summer veg.
It’s no secret around here that we love to find fun and creative ways to cook with booze.
From our killer vegan beer cheese soup to this whiskey-infused fondue, cooking with various forms of alcohol is a fun way to shake up the flavor and seasonal feel of any ordinary dish. Not to mention, it’s also a GREAT excuse to cook dinner whilst leisurely sipping on a cocktail – one of our favorite ways to unwind and connect after a long day!
So, when we first set out to create this summer pasta recipe, the first thing that came to mind was our most beloved summer cocktail: a margarita!
I’ve always wondered how that classic tequila + lime combo would taste when utilized in a savory dinner recipe like this, and MY GOODNESS is it good!
This Tequila Lime Pasta is zesty + fresh but also comforting with a stunning depth of flavor that will have you digging your fork back in for more + more at an alarming pace. Does it get much better than that?!
How to Make Vegan Tequila Lime Pasta
This Tequila Lime Pasta recipe is mind-blowingly easy to make. It goes from kitchen to table in 30 minutes!
First, you’ll cook some pasta.
We used Banza’s Chickpea Penne because, if you haven’t heard yet, it’s AMAZING and also because using chickpea pasta kinda makes this feel like a complete MEAL. So, on those lazy nights when we don’t feel like chopping up some veggies or grilling some tofu, we can still enjoy a filling, healthy dinner!
Next, you’ll start your sauce! Add some water, lime juice, refined coconut oil, and tequila to a pot with some garlic, jalapeno, and a few spices. Get that simmering and let it cook off for about 5 minutes.
Side-note: This process will cook out the alcohol, keeping this dish kid-safe but flavor-friendly.
Then, you’ll pour the contents of your pot into a food processor with ½ a ripe avocado. Blend that baby up until you get a creamy, luscious sauce. Pour this beautiful mixture over your pasta, and BAM. Dinner’s ready!
From here, you can add your favorite summer veg or some crispy grilled tofu. You can also serve it cold with some fresh chopped veg + herbs alongside all your vegan burgers + hot dogs this summer!
Other Fun Booze-Infused Recipes:
- Boozy Bac’n Mac n Cheese
- Vegan German Beer Cheese Soup // Bac’n Mac n Beer Cheese
- Vegan Irish Cheddar + Whiskey Fondue
- Bloody Mary-Flavored Vegan Jerky
- Dairy-Free Champagne Cheesecakes
So, if you’re looking for a unique and totally delicious summer recipe to impress your family and friends, you’ve gotta give this Tequila Lime Pasta a try! Serve it with a pitcher of margaritas, and you will be everyone’s best friend. 😉
And when you do make this recipe, we’d love to hear how it went! You can rate the recipe and leave a comment below or tag us in all your delicious photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.
Hope you’re having a killer summer! Cheers! 🙂
Brittany Roche
This Tequila Lime Pasta recipe is going to be your favorite summer dinner! It’s easy to make, healthy, and FULL of zesty summer flavor. Serve it cold as a side at all your outdoor BBQs or hot as a main dish with some grilled summer veg.
30 minTotal Time:
Save Recipe5 based on 3 review(s)
Ingredients
- 1 8-oz. box penne pasta (We used Banza's chickpea pasta .)
- 1/2 cup water
- 1/2 Tbsp veggie bouillon powder
- 3.5 Tbsp lime juice
- 2 Tbsp refined coconut oil *
- 1.5 Tbsp tequila
- 2 large cloves garlic, minced
- 1 large jalapeno, diced
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp agave nectar (optional)
- 1/2 large ripe avocado
Instructions
- First, make the pasta: Cook your pasta according to the directions on the box. Strain and spray with cold water to stop the cooking process.
- Next, make the sauce: Add the remainder of the ingredients (excluding the avocado) to a small saucepan and bring it to a simmer. Lower the heat and allow the mixture to simmer for 5 minutes, stirring occasionally. When finished, add the contents of your saucepan along with the ½ avocado to a blender or food processor and process on high for about 30 seconds until it’s a nice creamy texture.
- Assemble and serve: Pour the sauce over your pasta and serve with your favorite grilled or fresh summer veggies, a big handful of cilantro, and freshly ground black pepper. You can serve this dish either warm or cold!
Notes
*Make sure you use a coconut oil that is labeled refined and not one labeled unrefined or virgin. For oil-free friends, feel free to sub more veg broth.
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