Pasta with Arugula in a Creamy Lemon Sauce

Pasta with Arugula and Lemony Cream.jpg

By the Gracious Vegan

This recipe started with a Barefoot Contessa dish. She used oil, heavy cream, and dairy parmesan. I got rid of all those and re-built the method as well. The peppery arugula holds it own again the velvety lemon-infused sauce. The combination is strong and very pleasing. 

Makes 5 servings

Cashew cream.Soak the cashews in cold water for at least 2 hours, or pour boiling water over them, cover, and let soak 20 minutes. (You can skip this step if you have a high-speed blender.)

  • 1/2 cup raw cashews

Drain them, put them in the blender with water, and liquefy for 30 seconds to several minutes until absolutely smooth. Set aside.

  • 3/4 cup water

Pasta. Start the pasta water. When it is boiling (as you work on the sauce and vegetables) add the pasta and cook according to package directions. 

  • 8 ounces pasta such as rotini (spirals), penne, or other (whole wheat or other whole grain or legume-based)

Sauce and vegetables.Cook the garlic and broccoli in a Dutch oven or other large pot for 3-4 minutes (covered, with several Tablespoons of water added), until tender. 

  • 1 clove garlic, minced or grated

  • 3-4 cups broccoli florets

Add the following ingredients to the garlic and broccoli. Stir. Add more water as needed to create a creamy sauce. Cook until heated through and the arugula has wilted. 

  • The cashew cream

  • 5 ounces of fresh baby arugula

  • 1 cup halved grape or cherry tomatoes

  • Zest and juice of one lemon

  • 3/4 teaspoon salt

  • Generous amount of freshly ground black pepper

Add the pasta to the sauce and toss them together. Serve with 

Timing: About 25 minutes

Nutrition: Whole-food unprocessed, WFPBNO

Gluten-free if gluten-free pasta used

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