Velvety Olive and Arugula Pesto Pasta

Creamy Olive and Arugula Pesto Pasta

Velvety olive and arugula pesto pasta is a naturally vegan main dish that is siple to prepare, extremely flavourful, and comes together rapidly.

A spatula is stirring a creamy green sauce.An overhead shot of ingredients for a creamy vegan pasta dish.An overhead shot of clicked zucchini on a cutting board.Image shows a vegan pesto about to be mixed up in a food processor.

All winter season, I share my badly lit suppers on Instagram stories just due to the fact that I do not have any daytime to get a good picture of them. These tend to stimulate greater interest from individuals than the perfectly lit and styled images that I’m in fact putting in the time to publish to the grid! Uncertain if it’s the nature of engagement on stories or maybe that the strange cooking area lighting is more relatable and genuine, however I get a sense of what’s going to deal with the blog site from this alone in some cases.

I published a variation of this velvety olive and arugula pesto pasta recently and despite the fact that it looked borderline brown/snot green in the direct cooking area light, a lot of individuals asked me about it. So here we are! I tend to like extremely strong flavours, so this dish ticks all packages. Salty olives, peppery arugula, buttery walnuts, tacky dietary yeast, garlic, lemon, and an excellent hit of non-dairy creamer to smooth whatever out on top of a relaxing pasta stack. It’s late winter season excellence to me. The green advises us that some day Spring will be here, however the richness of the sauce and the carbohydrates keep us strongly rooted and pleased in the relentless winter season.

My person is a little a red sauce perfectionist when it pertains to pasta, however he rather liked this one– most likely something to do with all those salted olives hehe. I like how fast this dish is too! Roast a tray of veggies and while that’s occurring, boil some water and blitz the pesto up in the food mill. Prepare the pasta, toss everything together, and done! My preferred kinda meal. I utilize an unsweetened non-dairy creamer (nutpods is generally my go-to) to ravel our sauce out of benefit, however you might likewise make some thick cashew milk like I finished with this dish. I’ll include this alternative in the dish keeps in mind!

I have actually been caring this pasta recently, which is a mix of wheat and red lentils! It holds together, however still has that additional bump of plant-based protein. Often all-legume pastas seem like they’re falling apart in on themselves in my mouth. Anybody else? This one is a middle ground for those who aren’t gluten or wheat intolerant.

Hope that you’re having a fantastic week which you get an opportunity to make this olive and arugula pesto pasta! So taking pleasure in the additional daytime at nights and am enthusiastic that spring will be here quickly.

Image shows a creamy, bright green pesto in a food processor.Image shows steamy pasta draining in a colander.An overhead shot of a slightly creamy, light green arugula pesto pasta in a wide pot.An overhead shot of a slightly creamy, light green arugula pesto pasta in a wide bowl.

Creamy Olive & Arugula Pesto Pasta

Velvety olive and arugula pesto pasta is a naturally vegan main dish that is siple to prepare, extremely flavourful, and comes together rapidly.

PREPARATION TIME 15 minutes COOK TIME 20 minutes OVERALL TIME 35 minutes

Course Main Dish, Side Meal Diet Plan Vegan, Vegetarian

Servings: 4

Author: Laura Wright


  • Food Mill


  • 2 cups infant arugula, jam-packed (plus additional)
  • 3/4 cup pitted green olives
  • 1/2 cup walnut halves, toasted
  • 4 cloves of garlic, peeled
  • 1 1/2 tablespoons dietary yeast
  • 2 tablespoons lemon juice
  • sea salt and ground black pepper, to taste
  • 1/3 cup + 3 tablespoons olive oil, divided
  • 3/4 pound ( 340 grams) penne pasta, or other shape that you like
  • 2 medium zucchini, cut into thin half moons
  • 3/4 cup non-dairy creamer (see notes)
  • chili flakes, to serve (optional)


  • Start bringing a big pot of salted water to a boil over medium-high heat.
  • In the bowl of a food mill fitted with the “S” blade, integrate the arugula, olives, walnuts, garlic, dietary yeast, lemon juice, salt, and pepper. Pulse the mix up until whatever is carefully sliced. Then, put the cover back on and, with the motor on, drizzle 1/3 cup + 2 tablespoons of the olive oil into the feed tube. When you have a somewhat velvety paste, stop the motor. Look for flavoring, change, and reserved.
  • Include the pasta to the boiling water and cook according to package instructions. Drain pipes the pasta and erase the pot. Location the pot back on the heat.
  • Include the oil to the pot and swirl it around. Include the zucchini to the pot and saute up until soft, intense green, and gently browned on the edges, stirring frequently. Then, include the olive and arugula pesto to the pot and stir. Include the non-dairy creamer and stir up until the sauce is smooth, fluid, and heated up through.
  • Include the pasta to the olive and arugula pesto sauce and stir to completely coat and integrate. Stir in an additional couple handfuls of infant arugula if you like.
  • Serve the pasta hot with chili flakes.


  • I utilized walnuts for the base of my pesto, however you might likewise experiment with toasted almonds, pumpkin seeds, or the incredibly standard (albeit pricey) pine nuts.
  • My preferred unsweetened non-dairy creamer is initial nutpods, however I use a homemade option to this component in this dish ( 1/4 cup raw cashews mixed with 3/4 cup water up until smooth).
  • I prepared zucchini to choose this due to the fact that it’s what I had on hand. Mushrooms would be sooo best!

A 3/4 shot of a slightly creamy, light green arugula pesto pasta in a wide bowl. Program Conceal 14 remarks

  • Judy Bertelsen

    The “print the dish here” does not appear to be triggered for this dish (the arugula pesto). Reply

  • Jean

    Quite yearning for the green world under all this white things and this dish brings the color to the table in addition to a punch of taste from those olives. What an ideal pesto! Reply

  • Jen @

    Darn simply completed all my arugula for lunch, will require to get more asap to make this. I made another pesto a long time back with green olives for the very first time and enjoyed it, so no doubt this one will likewise be a winner. I do take pleasure in the Barilla red lentil pasta for anybody in requirement of an excellent gluten totally free alternative, it holds together rather well and although it does taste a bit beany, the taste is quickly masked by any excellent sauce. Reply

  • Marcy youker

    Love your dish, can I utilize black olives, I am not to into green olives. will attempt it anyhow. Reply

  • Jennifer Nelson

    This was terriffic! I followed it as composed other than I included some dice red cherry tomatoes to serve. Exceptional! Thanks for your wonderful dishes. Likewise like your gorgeous photography. Simply stunning. Reply

  • Angela Robinson

    This was AMAZING! Reply

  • Allegra

    Simply made this and it was so tasty, thanks for the dish! xo Reply

  • Isabelle

    Just.absolutely.perfect. Reply

  • Amy

    Exists anything I could consist of in location of the garlic? I like garlic however it tends to disturb my stomach. Reply

    • Laura

      Hello Amy,
      Can you consume shallots? I would slice up a little shallot, sauté it in oil up until it’s gently browned and soft, and after that include that to the bowl with the food mill to change the garlic. I ‘d most likely offer it a little additional capture of lemon too.
      – L Reply

      • Amy

        Thank you, Laura! Typically shallots are great– I’ll attempt this out. I value the reaction!

  • Suzanne

    I truly do not like dietary yeast. I do not care for the taste & it not just does not include anything favorable to the taste, however includes an undesirable taste. There are at least a number of respectable vegan Parmesan cheeses readily available. Would not they operate in this meal? Or a vegan feta?
    This recipe/dish looks fantastic, btw!
    Suzanne Reply

    • Laura

      Hello Suzanne,
      Yes, you might replace a pre-made vegan parmesan for dietary yeast if you like. It’s a flexible dish. I would begin with a handful and include more if you discover it needed.
      – L Reply

  • Betsy

    4 stars
    Made this tonight with mushrooms rather of zucchini. I left out the dietary yeast and utilized pasta water rather of creamer and doubled the quantity of pesto. Great requirements perhaps vinegar or sugar Reply

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