If you’re looking for a simple yet flavorful dish, this Easy Vegan Arugula Pesto Pasta is a must-try. It’s a fresh twist on a classic, combining the peppery notes of arugula with the creamy textures of nuts and olive oil. Perfect for a quick weeknight dinner, this recipe will leave you feeling satisfied and nourished without spending hours in the kitchen. Grab your blender and let’s get started!
Steps
- Begin by heating a large pot of salted water over medium-high heat until it reaches a boil.
- In a food processor, combine arugula, olives, walnuts, garlic, nutritional yeast, lemon juice, salt, and pepper. Pulse until finely chopped, then drizzle in ? cup + 2 tablespoons of olive oil while the processor is running until a creamy paste forms. Check seasoning, adjust if necessary, and set aside.
- Cook the pasta according to package instructions, then drain and wipe out the pot for reuse.
- Heat the remaining olive oil in the pot, then add zucchini and sauté until soft, bright green, and edges are lightly browned.
- Stir the prepared olive and arugula pesto into the pot with zucchini, then add the non-dairy creamer. Stir until the sauce is smooth and heated through.
- Add the cooked pasta to the pot with the sauce and mix well to ensure the pasta is evenly coated. Optionally, stir in extra baby arugula for added freshness.
- Serve the pasta hot, garnished with chili flakes if desired.
Ingredients
- 2 cups baby arugula, packed (plus extra for garnish if desired)
- ¾ cup pitted green olives
- ½ cup walnut halves, toasted
- 4 cloves garlic, peeled
- 1 ½ tablespoons nutritional yeast
- 2 tablespoons lemon juice
- Sea salt and ground black pepper, to taste
- ? cup + 3 tablespoons olive oil, divided
- ¾ lb (340 grams) penne pasta, or your preferred pasta shape
- 2 medium zucchini, sliced into thin half moons
- ¾ cup non-dairy creamer (alternatively, blend ¼ cup raw cashews with ¾ cup water until smooth)
- Chili flakes, for serving (optional)
FAQ
- Can I use a different type of nut for the pesto?
- Yes, you can substitute walnuts with toasted almonds, pumpkin seeds, or the traditional pine nuts if you prefer.
- What can I use instead of non-dairy creamer?
- You can make a homemade alternative by blending ¼ cup of raw cashews with ¾ cup of water until smooth.
- Is there a recommended pasta type for this recipe?
- While penne is suggested, any pasta shape you prefer will work well with this dish.
- Can I add other vegetables to the pasta?
- Absolutely, while zucchini is used in this recipe, mushrooms or other vegetables you have on hand can be great additions.
- How can I adjust the recipe to make it gluten-free?
- Simply use a gluten-free pasta option, such as a red lentil-based pasta, to make this dish suitable for a gluten-free diet.
Tips
- Experiment with Nut Variations: Though walnuts serve as the base for the pesto, feel free to experiment with other nuts like toasted almonds, pumpkin seeds, or the traditional pine nuts for varied flavor profiles.
- Non-Dairy Creamer Alternative: If you prefer homemade options, blend ¼ cup of raw cashews with ¾ cup water until smooth to create a creamy alternative to store-bought non-dairy creamers.
- Vegetable Flexibility: While zucchini is used in this recipe, don’t hesitate to try other vegetables like mushrooms, which pair wonderfully with the pesto’s flavors.
- Spice Level Adjustment: To add a little heat, sprinkle chili flakes over the finished dish, adjusting the amount to suit your taste preference.
Equipment
- Food Processor – Essential for making the pesto by finely chopping and blending the ingredients.
- “S” Blade for Food Processor – Often included with a food processor, but ensure you have the correct attachment for this task.
- Non-Stick Pot – Useful for cooking pasta and sautéing vegetables, especially if you need something reliable and easy to clean.
