Arugula Pasta

A delicious aroma fills the kitchen as you toss fresh baby arugula with hearty pasta, creating a dish that’s light yet satisfying. This Arugula Pasta comes together in just under 30 minutes, making it an ideal weeknight meal. Its vibrant flavors and unique mix of textures guarantee a fulfilling meal that you’ll crave again and again.

This recipe is perfect for busy individuals or families looking for a quick, healthful dinner option. It’s also great for meal prep, as the ingredients can be prepped in advance and stored, allowing for easy assembly when hunger strikes.

Why You’ll Love This Recipe

• The combination of creamy cashews and fresh arugula creates a delightful texture.
• This dish can be on the table in 30 minutes or less.
• The sun-dried tomatoes add a burst of flavor that’s hard to resist.
• It’s easy to customize based on seasonal ingredients or pantry staples.

What You’ll Need

Gather the following ingredients for a flavorful experience:

For the Pasta

• ½ lb (8oz/220 grams) pasta

For the Sauce

• 4 cups (80 grams) baby arugula, washed
• ⅓ cup (40 grams) sun dried tomatoes, drained
• ¼ cup (30 grams) cashews
• 1 garlic clove, sliced
• ⅓ cup (30-40 grams) grated parmesan cheese (or use a few whole pieces, same weight)
• ¼ tsp fine salt
• ⅛ tsp black pepper
• ¼ cup (60 ml) extra virgin olive oil
• ¼ cup (60 ml) pasta cooking water

Note: Use nutritional yeast for a vegan alternative.

Substitutions & Swaps

• Pasta: Use gluten-free pasta if needed.
• Parmesan: Vegan cheese or nutritional yeast works well.
• Sun-dried tomatoes: Fresh tomatoes or roasted red peppers can substitute.
• Cashews: Almonds or walnuts are good alternatives.

How to Make It

Follow these simple steps to create your Arugula Pasta.

Cook the pasta

Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente, about 8-10 minutes.

Prepare the sauce

While the pasta cooks, combine the baby arugula, sun-dried tomatoes, cashews, garlic, parmesan cheese, salt, and black pepper in a food processor. Pulse until the mixture is smooth yet slightly textured.

Combine and blend

Once the pasta is cooked, reserve ¼ cup of the cooking water before draining. Add the drained pasta to the food processor along with the reserved cooking water and extra virgin olive oil. Blend until everything is well-coated and creamy.

Serve hot

Taste and adjust seasoning as desired. Serve warm, garnished with extra parmesan if desired.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the sauce does not freeze well.
Reheat: Use the microwave for 1-2 minutes or heat on the stovetop with a splash of water.

Tips for Best Results

• Use fresh baby arugula for the best flavor.
• Adjust the amount of garlic based on your preference.
• Blend sauce to your desired creaminess; add more pasta water if needed.

Serving Suggestions

• Pair with a light white wine for a refreshing dinner.
• Serve alongside a simple green salad.
• Perfect for a weekend gathering as a shared dish.