Name: Arugula Pesto Pasta
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 14 oz pasta; ⅓ cup pepitas ((you can also use pine nuts or walnuts)); 2 cloves garlic; 6 oz arugula, about 6 packed cups ((you can also cut with fresh basil or spinach)); 2 Tbsp lemon juice; 1 Tbsp nutritional yeast; ¼ tsp salt; ¼ cup olive oil + more for creamier pesto; 1 tsp avocado oil; 1 cup yellow onion, chopped; 7 oz mushrooms, sliced ((200 g)); ¼ tsp salt; 2 cups green vegetable of choice (broccoli, asparagus, or zucchini); cherry tomatoes (sliced); vegan parmesan ((optional)); pepitas ((optional))

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This Arugula Pesto Pasta is a fresh twist on traditional pesto! Arugula pesto is like basil pesto’s rebellious cousin, with the same bright and green flavors but with a subtle peppery bite from the arugula leaves. Tossed with flavorful sautéed veggies and finished with sliced cherry tomatoes for a juicy pop of color, this pasta dish is vibrant, flavorful, and perfect for a simple, budget-friendly and healthy weeknight meal.

Tips for Success

Stir in the olive oil with a rubber spatula when making pesto.
By stirring instead of using the food processor, the olive oil stays intact and prevents pesto from becoming bitter while giving it a more rustic, smooth flavor.
Don’t overcook the pasta.
Nothing making a dish disappointing faster than mushy pasta. Set a timer and check pasta periodically and immediately strain water as soon as it’s al dente.
Garnish with cherry tomatoes
More than just a pop of color, the cherry tomatoes add a lot of complimentary flavors to this pasta dish. Cherry tomatoes are slightly sweet and juicy, adding a nice balance to the green flavors of the arugula and hint of citrus from the lemon.

How to Make Arugula Pesto Pasta

Make the pesto

Place 2 cloves of garlic and 1/3 cup of pepitas (you can also use pine nuts or walnuts) in a food processor. Process until a fine consistency.

Place pepitas and garlic in food processor

Weigh out 6 oz of arugula (about 6 packed cups). You can use all arugula leaves or cut with fresh basil or even spinach. Add arugula to the food processor along with the seasonings: 1 Tbsp nutritional yeast, ¼ tsp salt, and 2 Tbsp lemon juice. Process until a paste is form, stopping to scrape the sides if needed.

Remove the blade and use a rubber spatula to stir in ¼ cup olive oil. Taste, adding anything more pesto may need.

Prep + Cook Vegetables

Chop 1 cup yellow onion, 2 cups green veggie of choice (broccoli, asparagus, or zucchini), and slice 7 oz mushrooms.

Heat a large skillet on medium heat and add 1 tsp avocado oil. Once hot, add onions, mushrooms, and ¼ tsp salt. Cook until moisture cooks out of mushrooms and they begin to brown, about 7-10 minutes. Stir in green veggie of choice and cook until softened, then turn off heat.

Cook Pasta

While veggies are cooking, heat a large pot of salted water on high heat. Once boiling, add 14 oz of pasta and cook according to package directions until al dente. Don’t overcook!

When pasta finishes cooking, reserve a little bit of pasta water then use a colander placed in the sink to strain the water. Return pasta back to pot and toss with 1-2 tsp pasta water, to prevent clumping. Stir in arugula pesto, off heat, until pasta is coated.

Toss Pasta

Add pesto to pasta and stir until evenly coated. Stir in cooked veggies.

Serve immediately, topping with sliced cherry tomatoes and optional vegan parmesan. Enjoy!

Why you’ll love this Arugula Pesto Pasta

Perfect weeknight dinner.
Ready in an hour or less, this is a taste of gourmet when time is limited.
Budget pesto.
Arugula costs less than basil, so this is a great alternative for budget-friendly cooking.
Great for meal prep.
Sometimes I buy a big container of arugula and make a couple batches of pesto; using one then freezing the other to use for another night!

Ingredient Spotlight

Arugula

Arugula is a peppery leafy green from the cruciferous vegetable family, rich in vitamin K, folate, and antioxidants. It also contains beneficial plant compounds like sulforaphane, which are linked to anti-inflammatory, anti-cancer, and protective health benefits.

Mushrooms

Mushrooms add savory, umami depth while providing plant-based protein, beta-glucans, and vitamin D, which your body needs in order to absorb calcium. These compounds support immune health, heart health, bone health, and help balance blood sugar levels. Mushrooms have a strong protective effect against certain cancers, especially breast cancer, inhibiting tumor growth.

Broccoli

Broccoli is packed with fiber, vitamin C, and powerful antioxidants like sulforaphane. Chopping broccoli and letting it rest for about 40 minutes before cooking is the key to sulforaphane formation, preserving more of its health benefits after heating.

Cherry Tomatoes

Cherry tomatoes add natural sweetness and juiciness while providing vitamin C, potassium, and lycopene—an antioxidant linked to heart health and reduced inflammation.

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