This vegan pesto pasta with peas and arugula is the perfect quick weeknight meal: ready in just 15 minutes, full of flavor, and completely oil-free.
When I recently shared my recipe for a vegan arugula pesto online, I knew one thing for sure: there had to be a pesto pasta. And here is the result (one that brings back memories of my student days)!
For this vegan pasta with pesto, I wanted to keep it simple but still give it a little upgrade. That's why I used whole grain pasta and added peas and arugula – for more substance, a touch of freshness, and an extra portion of plant-based protein. The result is a super simple dish that comes together in just a few minutes, yet still brings everything to the table: creamy, savory, and really satisfying. Exactly the kind of recipe you'll cook again and again.
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Why You'll Love This Recipe
- Ready in 15 minutes: Perfect for stressful days or quick weeknight dinners.
- Oil-free: The pesto comes together completely without added oil – light, but still creamy.
- Fresh & aromatic: Arugula brings a pleasant peppery bite, while peas add a gentle sweetness.
- Everyday-friendly: Few ingredients, hardly any effort.
- Vegan & balanced: With whole grain pasta and vegetables, it's a good mix of satisfying and fresh.
Ingredient Notes
Just a handful of simple ingredients come together for this quick pasta. Here's a closer look at what you'll need:
- Whole grain pasta - use any variety you like. Want it higher in protein? Reach for chickpea pasta, which is also gluten-free.
- Arugula-basil pesto (oil-free) - the star of the dish. Of course, you can also use a ready-made vegan green pesto from a jar.
- Frozen Peas - add color, sweetness, and an extra portion of plant-based protein.
- Arugula - for freshness and a lightly peppery flavor.
- Pine nuts - add crunch and round out the dish. Alternatively, serve with vegan parmesan or sunflower seeds.
See recipe card for quantities.
Step-By-Step Instructions
If you haven't made the arugula pesto yet, start with that. Or make it while the pasta is cooking to save time.
- Step 1: Cook the pasta in lightly salted water until al dente, according to the package instructions.
- Step 2: Add the peas to the pot during the last 4-5 minutes and cook them along with the pasta.
- Step 3: Drain the pasta and peas, reserving a little of the cooking water.
- Step 4: Stir the arugula pesto and fresh arugula into the still-warm pasta. If needed, add a splash of pasta water to make everything nice and creamy.
- Step 5: Briefly toast the pine nuts in a dry pan until golden before sprinkling them over the finished pasta.
Variations
This dish is easy to adapt. Add extra vegetables for more color and substance, or give it a protein upgrade to make it even more filling. Here are a few ideas:
- Extra vegetables - roasted or raw cherry tomatoes, steamed green asparagus, broccoli, or green beans.
- Protein upgrade - add white beans or chickpeas, pan-fried tofu cubes, or pan-fried tempeh.
- More richness - stir in a spoon cashew butter, tahini or even a bit of silken tofu toghether with the arugula pesto to make it more creamy.
FAQ
Yes, any green pesto works – basil or spinach pesto pairs especially well. Just make sure it's vegan.
About 2-3 days. That said, the pesto pasta tastes best freshly made. If you do store it, I recommend keeping the arugula and pine nuts separate – ideally the pesto too and mix together right before serving.
More Pasta Recipes
Looking for other simple pasta recipes like this? Try these:
I hope you'll give this vegan pesto pasta recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Pesto Pasta with Peas & Arugula (Oil-Free)
- Total Time: 15 minutes
- Yield: 2-3 servings 1x
Description
This vegan pesto pasta with peas and arugula is the perfect quick weeknight meal: ready in just 15 minutes, full of flavor, and completely oil-free.
Ingredients
- 8 oz. (225) g whole grain pasta
- 5-6 tablespoon vegan arugula pesto*
- ⅔ cup (100 g) frozen peas
- Handful of arugula
- Black pepper
- 1-2 tablespoon pine nuts or vegan parmesan, for garnish
Instructions
- Cook the pasta: Cook the pasta in salted water until al dente, about 9 minutes, according to the package instructions.
- Add the peas: Add the peas during the last 3-4 minutes and cook them along with the pasta.
- Drain: Drain the pasta and peas, reserving a little of the cooking water.
- Stir in the pesto & arugula: Mix the arugula pesto and a handful of arugula into the still-warm pasta. If needed, add a few spoonfuls of pasta water to make everything nice and creamy.
- Toast the pine nuts: In a small pan, dry-toast the pine nuts for 2-3 minutes until they take on some color.
- Serve: Serve with pine nuts or vegan parmesan and freshly ground black pepper.
Notes
*You can also use a vegan green pesto from a jar.
This post is also available in German (Deutsch).
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