Arugula Pasta with Paprika Chickpeas

Arugula Pasta with Paprika Chickpeas



Delicious, creamy and herby - this recipe is a must try for all pesto lovers out there! 

serves 2

  • 160 g uncooked pasta
  • 1/3 cup cashews
  • 1 1/2 cup arugula
  • 1 tbsp nutritional yeast
  • 1/2 tsp lemon juice
  • 1/4 cup soy milk
  • 1 can chickpeas, drained and rinsed
  • 1/2 tsp paprika
  • olive oil, as needed
  • salt, to taste
  1. Cook pasta according to package instructions. Drain, put them back in the pan and set aside.
  2. In another pan, add a few drizzles of olive oil and cook chickpeas, paprika and salt for about 10 minutes on medium-low heat. Turn off the heat and let it cool while you prepare the sauce.
  3. In a food processor put your cashews, arugula, nutritional yeast, lemon juice, soy milk and salt to taste. Mix well.
  4. Pour arugula sauce on top of the cooked pasta and stir well until pasta is coated by the creamy sauce.
  5. Serve in your favourite Coconut Bowls and top with your chickpea paprika. Enjoy!


Jessica loves creating delicious recipes - both sweet and savoury! Click the links below to know more about her: 
Instagram: @jessica_zuccolotto
YouTube: Jessica Zuccolotto

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