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Bowl of arugula pesto pasta
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Arugula Pesto Pasta

This Arugula Pesto Pasta is a fun twist on traditional pesto pasta! Arugula pesto has bold, fresh flavors, tossed with pasta and flavorful sautéed veggies! Simple to make, this flavorful pasta is a great weeknight dinner and a budget-friendly pesto.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Entree, Main Course
Cuisine: Mediterranean, Vegan, Vegetarian
Keyword: arugula, dinner, Pasta, pesto
Servings: 6 servings

Equipment

  • 1 Food processor
  • 1 Rubber Spatula
  • 1 Large pot
  • 1 Colander

Ingredients

Pasta

  • 14 oz pasta

Arugula Pesto

  • 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

Veggies

  • 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)

Garnish

  • cherry tomatoes sliced
  • vegan parmesan (optional)
  • pepitas (optional)

Instructions

  • Arugula Pesto
    Place ⅓ cup pepitas (or pine nuts or walnuts) and 2 cloves garlic in food process and pulse until chopped. Add 6 oz arugula, 2 Tbsp lemon juice, 1 Tbsp nutritional yeast, and ¼ tsp salt and process until a paste is formed, stopping to scrape the sides occasionally. Remove the blade and stir in ¼ cups olive oil, adding more for creamier pesto. Taste, adding anything more pesto needs.
  • Pasta
    Bring a large pot of salted water to a boil. Add 14 oz 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.
  • Sautéed Veggies
    Meanwhile, heat a large skillet on medium heat with 1 tsp avocado oil. Once hot, add yellow onions, mushrooms, and ¼ tsp salt and sauté until mushrooms begin to brown, about 7-10 minutes. Add green veggie of choice and cook until softened, stirring occasionally.
  • Serving
    Add cooked vegetables to arugula pesto pasta and stir to combine. Add anything more to-taste. Serve immediately, garnishing with sliced cherry tomatoes, and optional vegan parmesan and/or pepitas. Enjoy!