Vegan Arugula Pesto Pasta with Corn and Tomatoes
Homemade vegan arugula pesto sauce with rotini pasta, chickpeas, tomatoes, and corn. A quick easy plant-based weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6-8 servings 1x
- Category: Pasta
- Cuisine: Plant-based
- Diet: Vegan
Ingredients
Scale
- 16oz of rotini pasta
- 1 cup of frozen corn kernels
- One cup of grape or cherry tomatoes, cut in half
- One 15.5 ounce can of garbanzo beans (chickpeas), drained
Arugula Pesto
- 3 cups of fresh arugula
- 1 cup of fresh parsley, roughly chopped
- 1/2 cup of frozen peas
- 1/4 of walnut pieces
- 3 garlic cloves, smashed
- 2 tablespoons of nutritional yeast
- 2 tablespoons of olive oil
- 1 cup of cashew milk
- 1/4 teaspoon of black pepper
- Salt to taste
Instructions
- Fill a large pot with water. Cook the pasta according to the instructions on the packaging.
- Throw the frozen corn in the pasta pot for the remaining two minutes of cooking time. Just enough time to thaw the corn.
- In a food processor or blender, add all pesto ingredients: arugula, parsley, peas, walnuts, garlic, nutritional yeast, olive oil, cashew milk, black pepper, and salt. Blend all ingredients until smooth, scraping down sides occasionally.
- Add the pasta, corn, tomatoes, garbanzo beans to a large bowl. Add pesto sauce to the bowl and mix until pesto is evenly incorporated. Time to eat!
Notes
Pasta is delicious chilled and will keep in the refrigerator for up to three days.
Grilled corn is also great in this pasta!
Find it online: https://www.bowlofyum.com/2020/06/vegan-pesto-pasta/