Arugula Pesto Pasta

Vegan Arugula Pesto Pasta Meal Prep

Pasta of your choice is dressed with a quick homemade arugula pesto and tossed with zucchini, green peas, and broccoli. This vegan pasta dish tastes great chilled or warmed up!

Serving Size: 4



• 8 oz pasta of choice
• 2 teaspoons avocado oil, or oil of choice
• 2 cups sliced zucchini, halves or quarters
• 2 cups frozen green peas
• 4 cups broccoli florets, steamed or roasted
• 8 Tablespoons arugula pesto, or more to taste

Arugula Pesto:(makes 1 cup)

• 1 cup lightly toasted walnuts
• 2 garlic cloves
• 2 cups baby arugula
• ½ cup olive oil
• 2 teaspoons fresh squeezed lemon juice
• ¼ cup nutritional yeast
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper



  1. Cook pasta al dente according to package instructions. Drain the pasta and reserve ½ cup of pasta cooking water.
  2. While pasta is cooking, heat oil in large skillet over medium-high heat. Once oil is warm, add sliced zucchinis and cook for 3-5 minutes until tender. Remove from heat and set aside.
  3. Cook frozen peas according to package instructions.

    Arugula Pesto:

  1. Place walnuts, garlic, arugula, nutritional yeast, salt, black pepper, and lemon juice in the bowl of a food processor fitted with steel blade. Pulse for a few seconds until walnuts are roughly chopped. With the food processor running, slowly pour in olive oil. Continue to process until mixture is well combined. Taste for seasoning and adjust with additional salt, pepper, or nutritional yeast to your preference.
  2. In a large bowl, combine pasta, zucchini, green peas, broccoli, and arugula pesto. Add 2 tablespoons of reserved pasta water to moisture mixture. Add additional pasta water as desired, 1 tablespoon at a time. Add additional arugula pesto as desired. Serve pasta chill, at room temperature, or warmed up.

Recipe and Photo:

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