Lemon Basil Arugula Pasta

lemon basil arugula pasta


2 garlic cloves

1/4 cup walnuts

1 yellow onion

2 tsp dijon mustard

1 box of pasta (any type you like)

1 large handful arugula

1 lemon

4 oz Cashew Basil Cream:

1/4 cup basil

1/2 cup cashews

2 T lemon juice

1 tsp salt

1 T miso paste

3 T nutritional yeast

1 tsp black pepper

1 tsp garlic powder

¼½ cup water as needed


  1. Bring a large pot of salted water to a boil for the pasta.
  2. Peel and mince garlic and onion.  Roughly chop basil leaves.
  3. Add walnuts to a skillet over medium heat and toast.  Shake the pan/stir frequently because they can burn fast! This should take 5 min. Then remove from heat and set aside.
  4. Return skillet to medium heat and add in splash of water or broth with garlic and onions.  Cook until softened, 5 min. Add in mustard and stir.
  5. Once water is boiling add in pasta, stir, and cook until al dente (8-10 min). Drain pasta, but reserve 1/3 cup of the pasta water.
  6. Add pasta water and all of the basil cream ingredients to a high speed blender.  Blend until completely smooth, adding in small amounts of water to desired consistency.
  7. Return pasta to pot and toss with garlic, onions, cashew basil cream, pasta water, and add salt and pepper to taste.
  8. Halve the lemon and juice one half.  Cut the other half into wedges for topping.  Add lemon juice and arugula to the pasta and toss.
  9. Divide between plates or bowls and top with basil, walnuts, and lemon wedge.