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This Arugula Pesto Rigatoni is dairy-free and delicious. Arugula adds a peppery bite to the basil pesto. A quick & easy vegan dinner | ThisSavoryVegan.com

Arugula Pesto Rigatoni

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This Arugula Pesto Rigatoni is dairy-free and delicious. Arugula adds a peppery bite to the basil pesto. A quick & easy vegan dinner!
Course Main Course
Cuisine Italian
Keyword arugula, basil, easy, family meal, kid friendly, pasta, pesto, quick, spring, summer
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 351

Equipment

Ingredients

FOR THE PASTA

  • 1 pound rigatoni or other short pasta
  • 1/2 cup sun-dried tomatoes in oil see notes
  • 2 cloves garlic roughly chopped
  • 1 cup arugula
  • grated vegan parmesan I used Follow Your Heart

FOR THE ARUGULA PESTO

Instructions

  • Bring a stock pot of water to a boil. Add the pasta and cook until al dente.
  • While the pasta is cooking, add the arugula, basil, garlic, lemon juice, pine nuts, salt & pepper to a food processor. Pulse until combined. With the motor running drizzle in the oil until the pesto is formed. You can add more or less oil depending on how chunky you want the pesto to be. Taste and adjust the seasonings as needed. Set aside.
  • Reserve some of the pasta water and drain the pasta. Place the empty stock pot back on the stove over low heat. Add the tomatoes, some oil from the jar & garlic and cook for 1 minute. Turn off the heat and pour in the pasta, pesto & arugula. Toss until the pasta is coated and the arugula is wilted - thin with pasta water if needed. Taste and add salt if needed.
  • To serve, add the pasta to plates and top with vegan parmesan.

Video

Notes

  • Roughly chop the sun-dried tomatoes and use about 1 tablespoon of oil from the jar.
  • You can sub spinach for arugula if it isn't your favorite.

Nutrition

Calories: 351kcal | Carbohydrates: 47g | Protein: 9g | Fat: 15g