Vegan Pesto Pasta
This homemade vegan pesto pasta recipe is bright and flavorful and is one of my go-to recipes, especially in the summer and fall. It has a classic appeal that never goes out of style. Made with fresh vegan basil pesto it’s a true vegan basic.
Ingredients
- 6 oz spaghetti, reserve 1/2 cup starchy pasta water
- 1/2 cup vegan basil pesto
- 4 cups arugula
- fresh lemon juice, as desired
- sea salt and freshly ground pepper
- extra virgin olive oil for drizzling
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Reserve 1/2 cup of the starchy cooking liquid before draining. Drain the pasta and toss with a tiny bit of olive oil.
- In a large skillet over very low heat, add the pesto, 1/4 cup of the reserved pasta water and stir to combine. Add the pasta and toss to coat, and more pasta water as needed to create a loose sauce. The amount of water needed will depend on thickness of your pesto.
- Turn the heat off. Add lemon juice, salt, and pepper, to taste. Then, add the arugula and toss to barely wilt. Garnish with the red pepper flakes and pine nuts and serve.
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