Recipe courtesy of Priya Krishna
Recipe courtesy of Priya Krishna
Watch how to make this recipe.
Pasta with Vegan Arugula Avocado Sauce
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 280
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 215 mg
This vibrant — and vegan! — pesto-adjacent sauce is loaded with greens. Arugula gives it a fresh, perky bite, while the avocado makes it super creamy. You also won’t miss the cheese, as nutritional yeast packs a similar punch of umami.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 280
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 215 mg
Ingredients
Directions
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19m
Easy
CLASS
- Bring a large pot of salted water to a boil, add the pasta and cook according to the package instructions. Drain, reserving 1 cup of the pasta water. Let the pasta cool for 5 minutes, then toss with 2 tablespoons of oil.
- Make the sauce: Put the arugula, avocado, garlic, lemon juice, nutritional yeast, 1 teaspoon salt, the remaining 1/4 cup oil and 1/4 cup of the pasta water in the carafe of a blender and process until smooth, adding a little more pasta water if needed to get the blades going.
- Pour the sauce over the pasta and toss to coat. Divide the pasta between bowls and garnish with plenty of pepper, a sprinkle of red pepper flakes and a drizzle of olive oil.
