Welcome to our Caribbean vegan fusion series bringing you Caribbean infusion flavour from around the world. Callaloo pesto pasta, A truly wonderful pasta dish, that will bring you a great experience to your taste buds, fusing Italian and Caribbean flavours together is bound to be a match made in heaven. 


  • 500g spaghetti
  • 4 garlic cloves
  • 1 tsp. Mustard seeds 
  • 300g Spinach leaves 
  • 340g canned Callaloo 
  • 1 scotch bonnet pepper
  • 4 sprigs of fresh thyme
  • 15g basil leaves
  • 75g toasted walnuts
  • 1/2 avocado 
  • 3cm piece of ginger 
  • Juice a lime 
  • 300g cherry tomatoes 
  • 50g vegan parmesan cheese 
  • Salt and pepper to taste 
  1. Cook your dried spaghetti in boiling salted water for recommended time.
  2. In a separate pan ‘ add walnuts and caramelised onions, garlic & mustard seeds’ 
  3. In a blender add spinach, Callaloo, scotch bonnet, ginger, fresh thyme, avocado, walnuts, garlic and mustard seeds, basil leaves, lime juice, olive oil, and a likkle pasta water then blend until smooth. 
  4. Halve some cherry tomatoes, and cook down for a few minutes. Then add pesto mixture then stir and combine then all all purpose and salt and pepper to taste. Add the drained spaghetti to the pan the. Toss and mix in that delicious callaloo pesto sauce!