Vegan Arugula Pesto Pasta

If you’ve never tried arugula pesto pasta, you’re in for a treat! This vegan arugula pesto pasta recipe is vibrant, flavorful, and incredibly easy to make. Unlike traditional pesto made with basil, this version uses peppery arugula for a bold twist that pairs beautifully with your favorite pasta. It’s quick, fresh, and perfect for a weeknight dinner or a light lunch.

Arugula isn’t just tasty—it’s packed with nutrients too! This leafy green is rich in vitamins A, C, and K, plus antioxidants and fiber, making it a powerhouse ingredient that supports bone health and boosts your immune system.

Why You’ll Love This Vegan Arugula Pesto Pasta

• Packed with flavor from fresh arugula, garlic, and lemon
• Arugula is really good for you—rich in vitamins, antioxidants, and fiber
• Dairy-free and plant-based
• Comes together in under 30 minutes
• Great with a variety of pasta shapes

Ingredients for Vegan Arugula Pesto

• 5 or 7oz. package baby arugula
• 1/3 cup raw cashews
• 1/2 cup raw walnuts
• 1/4 cup nutritional yeast
• 2 cloves garlic
• 1 lemon
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon salt

What Pasta Works Best with Arugula Pesto?

While you can use nearly any pasta for this dish, some shapes really shine with arugula pesto. I used pennoni pasta, which is a larger version of penne—it’s great for holding the pesto. Whole-wheat pasta also pairs beautifully with this sauce, adding a nutty depth that complements the arugula.

Here are some pasta shapes that work well:

Short Pasta:

• penne
• rigatoni
• fusilli
• farfalle
• orecchiette
• orzo

Long Pasta:

• spaghetti
• linguine
• bucatini

How to Make Vegan Arugula Pesto Pasta

Step-by-step:

1. Toast the walnuts in a dry pan over medium heat for a few minutes, until fragrant. Set aside.

2. In a food processor, pulse the garlic and cashews until crumbly.

3. Add toasted walnuts, nutritional yeast, half of the arugula, lemon juice, olive oil, and salt. Pulse 7–8 times.

4. Add the remaining arugula and pulse again until everything is well-blended. Scrape down the sides as needed.

5. Cook the pasta according to package directions. Reserve 1/2 cup of pasta water before draining.

6. Return pasta to the pot or a large bowl. Toss with arugula pesto, adding pasta water a bit at a time if the sauce needs loosening.

7. Serve warm or at room temperature. Garnish with extra arugula or a sprinkle of nutritional yeast if desired.

More Ways to Use Arugula Pesto

Your leftover arugula pesto sauce is versatile! Try it with:

• Potato gnocchi
• Grilled or roasted veggies
• Spaghetti squash
• Stirred into rice or grain bowls
• Spread on sandwiches or wraps

To store, cover the surface of the pesto with olive oil and refrigerate for up to 4 days, or freeze for longer storage.

Final Thoughts

This arugula pesto pasta is a fresh, plant-based twist on a classic. Whether you’re vegan or just looking for a dairy-free option, it’s a simple, satisfying recipe to add to your rotation.

Wondering if you can make pesto with arugula? Absolutely—and this dish proves how delicious it can be. Try it once, and you’ll be hooked on arugula pesto!

Related Recipes

Tomato Pesto Pasta – A bold Sicilian-style pesto made with tomatoes, almonds, basil, and garlic—originating from the coastal city of Trapani.

Pasta with Broccoli Rabe and Potato – A hearty, rustic Italian classic featuring tender pasta tossed with bitter broccoli rabe and creamy potatoes—simple, earthy flavors that shine with a drizzle of olive oil and a sprinkle of salt.

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