Vegan Arugula Pesto Pasta

One of my favorite quick and easy pasta recipes, is to make a fresh arugula pesto and toss it with cooked pasta. It is so simple and so good, plus you can get dinner on the table in about 20, minutes which is perfect for a weeknight! I use a gluten free lentil pasta, so it also contains protein and fiber as well as being gluten free.  This pesto is made without dairy, so it is also totally vegan!  This is a pasta dish that will leave you feeling good and energized after eating it, not heavy and weighed down.







Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



  1. Cook the pasta according to package directions, adding the red bell pepper during the last minute of cooking to blanch it.  Drain, reserving 1/4 cup of the cooking water, and place the pasta back in the pot and put the lid on (off the heat).
  2. To make the pesto, combine the arugula, walnuts, nutritional yeast, lemon juice, olive oil, sea salt, garlic, and reserved cooking water and blend until somewhat smooth.  If it is too thick add a little more water.
  3. Pour over the pasta and stir to coat.
  4. Serve!

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Entree

Skill Level

  • Beginner
  • Easy