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 |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly cracked black pepper
- 1 pound dried fusilli, rotini or bow ties
- 1/4 cup plus 2 tablespoons olive oil, plus more for serving
- 5 ounces fresh arugula
- 1 medium ripe avocado, diced
- 2 large cloves garlic, peeled
- 1/2 lemon, juiced
- 1 teaspoon nutritional yeast
- Crushed red pepper flakes, for garnish
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
I’m an omnivore and I love my meats. This recipe is amazing. I will definitely make this again.