• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
  • Our Cookbook
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Frugal Vegan Cookbook
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipe

    Lemon Fusilli with Arugula

    Feb 16, 2012 · by Katie Koteen · Modified: Aug 25, 2022

    Jump to Recipe·Leave a Review

    This creamy vegan pasta is a perfect spring pasta recipe, adapted from the Barefoot Contessa. You can put it together in no time, just make sure you've either got some cashew cream on hand or remember to start soaking your cashews early in the day.

    This recipe can easily be made with a gluten-free pasta if you have an intolerance or just want to cut back on the wheat products. Bean and lentil pastas are a great option, as they also add a lot of protein.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Lemon Fusilli with Arugula

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Well Vegan
    • Prep Time: 15 mins
    • Cook Time: 20 mins
    • Total Time: 35 minutes
    • Yield: 4 1x
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 1 tablespoon good olive oil
    • 2 cloves garlic, minced
    • 1 ½ cups cashew cream
    • 2 lemons
    • Kosher salt and freshly ground black pepper
    • 1 bunch broccoli
    • 1 lb. dried fusilli pasta
    • ½ lb. baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
    • 1 pint grape or cherry tomatoes, halved

    Instructions

    1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Remove from heat, add the cashew cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Whisk until combined.
    2. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
    3. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the package directions, adding the broccoli florets to the water the last 3 minutes before the pasta is done cooking. The broccoli should be tender, but still a little firm. Drain the pasta and broccoli, reserving about 1 cup of the pasta water. Set aside. Immediately add the cream mixture and warm over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta making sure not so scorch the sauce. If the sauce is too thick, use the extra pasta water to loosen the mixture. Pour the hot pasta into a large bowl, add the arugula and tomatoes. Toss well, season to taste, and serve hot.


    Nutrition

    • Serving Size: 4
    • Calories: 625
    • Sugar: 9
    • Sodium: 37
    • Fat: 16
    • Carbohydrates: 100
    • Fiber: 7
    • Protein: 22
    • Cholesterol: 0

     

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Junior Buschman

      May 15, 2013 at 1:39 am

      Lemon oil may be used in aromatherapy. Researchers at The Ohio State University found that lemon oil aroma does not influence the human immune system, but may enhance mood.

      Reply
    2. Diabetic Vegan

      December 21, 2012 at 1:46 am

      Very nice. The cashew cream recipe makes 2x the cream needed for this recipe though. I the future I will make half the cashew cream. Yummy! Thanks!

      Reply
      • Well Vegan

        December 21, 2012 at 5:48 pm

        It freezes really well. I like to keep in in little 1/2 cup tupperwares in the freezer.

        Reply
    3. Diabetic Vegan

      December 21, 2012 at 1:18 am

      Very nice. The cashew cream recipe makes 2x the cream needed for this recipe though. I the future I will make half the cashew cream (and save some $ - those nuts are expensive!). Yummy! Thanks!

      Reply

    Primary Sidebar

    Our Cookbooks

    cookbook

    IndieBound / Powells / Amazon

    cookbook

    IndieBound / Barnes and Noble / Powells / Amazon

    About Well Vegan

    katie and kate

    Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

    • Facebook
    • Instagram
    • Pinterest
    • RSS

    Our Favorite Recipes

    Herbed Butternut Squash Wellington

    creamy pumpkin soup

    Creamy Pumpkin Soup with Pasta and Spinach

    sloppy joes from frugal vegan

    Lentil and Cauliflower Vegan Sloppy Joes

    roasted delicata squash pasta

    Roasted Delicata Squash Pasta with Kale

    vegan pumpkin cheesecake

    Vegan Pumpkin Cheesecake

    Spicy Miso Soba Noodle Soup

    Spicy Miso Soba Noodle Soup

    More Recipes

    Footer


    Recipes

    • All Recipes
    • Breakfast Recipes
    • Budget Recipes
    • Desserts Recipes
    • Dinner Recipes
    • Easy Recipes
    • Vegan + GF Recipes
    • Pasta Recipes
    • Smoothie Recipes
    • Recipe Roundups

    More

    • About
    • The Frugal Vegan Cookbook
    • Vegan Starter Guide
    • Vegan Batch Cooking Guide
    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2025 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal