This peppery gluten-free Arugula Broccoli Pesto Pasta is gonna rock your world! A broccoli and arugula pasta that’s packed with nutrition and flavor! An easy meal for a quick weeknight dinner or healthy lunch! Ready in under 30 minutes and vegan-friendly.
Rocket Powered Pasta
Did you know that people in New Zealand and parts of Europe call arugula rocket? I’m sure you did I am the only one that didn’t! Ya, Funny story about that rocket.
When we lived in NZ, my mother in Law would call us from the store asking if we wanted rocket for salads and sandwiches. I was so confused. I thought maybe she was referring to pepper or some sort of spicy dip? It wasn’t until about the third time she came home with a “bag of rocket” that I got it.
Arugula Pesto Pasta Ingredients
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Broccoli
- Smoked Or Roasted Almonds
- Nutritional Yeast Or Parmesan
- Garlic Cloves And Onion
- Arugula
- Crushed Red Pepper And Black Pepper
- Lemon
- Olive Oil
How to Make Arugula Pesto Pasta
- First make sure your broccoli stems are cut off. You just want to use the floret part. Place broccoli in food processor first, and blend until finely chopped.
- Add in your almonds, nutritional yeast (or grated parmesan), seasonings, and arugula . Blend and pulse again until all is mixed. Squeeze the lemon evenly around the blended pesto.
- Close the lid, except for the the top hole, and place food processor on low. Slowly drizzle in oil while food processor is going.
- Now prepare the pasta according to package instructions.
- Remove noodles from stove. Drain. Rinse in cold water, then add back to pot with ⅔ cup of pesto.
- Add in handful of tomatoes and any extra seasonings. Mix together on medium until tomatoes are cooked and pesto is mixed through.
- Serve into bowls and top with broccoli sprouts, sliced olives, crushed almonds, salt/pepper, red pepper flakes, and olives.
- Drizzle of olive oil if desired. Feel free to add in a protein of choice!
More of Our Favorite
Gluten-Free Pasta Recipes
Broccoli Arugula Pesto Pasta Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
A quick and healthy Broccoli Arugula Pesto Pasta! Gluten free, vegetarian with vegan option.
Ingredients
FOR the PESTO:
- 2 cup broccoli – chopped without stems
- ½ cup smoked or roasted almonds
- ⅓ c nutritional yeast or parmesan
- 3 garlic cloves
- ⅔ cup arugula
- ½ tsp salt
- ¼ tsp black pepper pepper
- ¼ tsp of onion powder
- ½ tbsp Crushed red pepper
- ½ lemon juiced
- ½ to ⅔ c olive oil
FOR THE PASTA:
- 4 ounces rice noodles, gluten free spaghetti pasta, or spiralized vegetable noodles,
- Red pepper flakes to garnish
- 1 oz marinated sliced green olives
- Lemon wedge to garnish
- microgreens or broccoli sprouts to garnish
- Salt and black pepper to taste
- 2 tbsp crushed smoked or roasted almonds to top.
- Optional topping – grated Parmesan or non dairy cheese topping of choice.
Instructions
- First make sure your broccoli stems are cut off. You just want to use the floret part. Place broccoli in food processor first, and blend until finely chopped.
- Add in your almonds, nutritional yeast (or grated parmesan), seasonings, and arugula . Blend and pulse again until all is mixed. Squeeze the lemon evenly around the blended pesto.
- Close the lid, except for the the top hole, and place food processor on low. Slowly drizzle in oil while food processor is going. Stop and scrape sides if needed. Pulse until smooth. If you want thinner pesto, add more oil or a touch water. Adjust salt/pepper to taste if needed.
- Now prepare the pasta.
- If you are using the rice noodles, bring a large pot of water to a boil. Add the noodles 2-3 minutes. Be sure not to overcook.
- Remove noodles from stove. Drain. Rinse in cold water, then add back to pot with ⅔ cup of pesto. NOTE –> If you are using regular gluten free pasta, cook according to package. Usually 6-8 minutes is sufficient for boiling. Rinse in cold water after cooking.
- Add in handful of tomatoes and any extra seasonings. Mix together on medium until tomatoes are cooked and pesto is mixed through.
- Serve into bowls and top with broccoli sprouts, sliced olives, crushed almonds, salt/pepper, red pepper flakes, and olives.
- Drizzle of olive oil if desired. Feel free to add in a protein of choice!
Notes
- Pesto makes around 2 cups. You will only need ⅔ cup or less for this recipe. So keep the rest to spread on toast or add to potato salad!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: main, dinner
- Cuisine: American
Nutrition
- Calories: 334
- Sugar: 3.2 g
- Sodium: 1054.8 mg
- Fat: 26.3 g
- Saturated Fat: 4.4 g
- Carbohydrates: 16 g
- Fiber: 5.8 g
- Protein: 14.3 g
- Cholesterol: 13.3 mg
a wonderful recipe thank you
You’re welcome!
This is amazing! I didn’t have enough almonds on hand so I used pine nuts. Super savory!
Oh love the addition of pine nuts. Like real pesto! Yum thanks ALlyson!
This pasta looks absolutely stunning and I love anything with a healthy dose of black pepper!
right? me too! My fav
Great post, I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. This looks absolutely delicious and I am totally making some version of this tonight! This looks beautiful. Also, today I learned the phrase ‘rocket’. Funny.
Thank you for your kind words! We actually do have a print option for all of our recipes! If you scroll to the very top of the page, right underneath the title, there is a button to “Print Recipe” ? There is usually an option at the top of the recipe as well!?
this version looks to good definitely trying this tonight
Thank you for sharing your tips on peppery broccoli arugula pesto pasta!
I want all of this recipe, in my mouth, right now. I’m seriously drooling all over my keyboard as I type. I’m pinning this recipe for later, I’m excited to make this!
Haha wipe that drool and pin away! <3
We are always looking for ways to include broccoli in our meals. Thanks for this idea of including it in pesto. BTW, your photos are making me hungry and I just finished my lunch!
Looks like an amazing recipe! And I did try saying this recipe name ten times fast!
Yum! I love pasta dishes and I will definitely try yours! Is this dish better with nutritional yeast or parmesan?
oh tough call! I kinda like nutritional yeast better.
Hi
For the nutritional yeast or Parmesan, is it 1/3 cup? It doesn’t say in the recipe. Thanks! Immexcited to makenthis
oh it’s 1/3 cup! I’ll update!! Thanks. You can use 1/4 cup if you want thinner pesto.
I am always game for a bowl of cheesy pasta. I could not love this recipe more. YUM!
This looks delicious!! I did know about rocket, but that’s probably because my husband is English, and I discovered that myself when we went there the first time together haha. I think “rocket” just sounds better than “arugula”! It’s arugula here in Canada too.
haha rocket does sound more peppy and fun!
This pesto looks out of this world amazing! So much flavor.
you know it! i am a pesto lover!
It’s so fun to go to other countries and find that they call some foods different names. And this pesto looks INCREDIBLE. I can’t imagine all the flavor that is popping through that pesto. 🙂
This looks beautiful. Also, today I leaned the phrase ‘rocket’. Funny.
haha right? I like rocket name better
Can’t wait to try this! I love pasta dishes like this!
That pesto looks unreal!!
Everything about this made me SOOOOO excited for pesto!! I’m totally loving the peppery kick from arugula. We keep at least 1 bag in the fridge at a time! I have never thought to add broccoli to the mix though! So good!!
Ok you’re blowing my mind here. I love making pesto with ingredients other than basil, but NEVER would have thought to try broccoli. Genius, girl. Can’t wait to make this!
Quick dishes like this are my jam!
I would be confused by rocket too lol. Love that you added broccoli here!
right? although rocket is a cool name haha
I am not a pasta person but that does look dang good! 🙂
how about I make you chicken and you put it on that? 😉 I would deliver if i could!
Delivery would be fun! How about in Hawaii! 🙂
This looks absolutely delicious and I am totally making some version of this tonight!
yea! keep me posted!
i have never tried broccoli in pesto but you are making me want to try this soo bad!
Oh girl! I think you’re gonna looooove
I can tell you exactly when I learned what rocket lettuce was – I was at a pizza place called Serious Pie in Seattle (which is amazing, btw) and my dad and I ordered a pie with rocket lettuce. We have no idea what it was, but when it came out, we realized it was arugula! I think I was 25. 🙂
I just asked Vegas if I could start sending her recipes to make me while I can’t walk. This is being sent riiiiiiiight now!
I think we should go back to this place and order rocket together. Post surgery?
I want this for dinner!
I also LOVE making homemade pesto, but NEVER thought to include broccoli. Gonna have to try for sure!
OMG – love this story. I can totally relate. I discovered rocket in England while doing a semester abroad there and then came back here looking for it under that name rather than arugula!!
This pasta dish – has my name all over it. A handful of my faves in one dish? Yasss.
You had me at broccoli pesto!! This salad looks like the perfect way to use this Summer’s produce! Cannot wait to give it a try! Also love that there is a vegan/dairy-free option!
I <3 pesto so much!
So much goodness and packed with flavors, I love this!
Love this pesto Lindsay! I’ve never tried pesto with broccoli, but I will definitely be giving your recipe a go. Love the addition of the olives and the change up to almonds!
Oh wow, this looks incredible. Definitely going on my “must make” list!
Okay thank you for this recipe on so many fronts. Thanks for a pesto with out pine nuts and parmesan. Amen.
Thanks for using rocket/arugala and not basil and thanks for throwing olives on there. A super awesome summer recipe!
What an interesting way to make pesto! You are a genius!