Vegan Pesto Pasta with Peas & Arugula (Oil-Free)
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.
- Total Time: 15 minutes
- Yield: 2-3 servings
Ingredients
- 8 oz. (225) g whole grain pasta
- 5-6 tbsp vegan arugula pesto*
- 2/3 cup (100 g) frozen peas
- Handful of arugula
- Black pepper
- 1-2 tbsp 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.