Pasta With Arugula In A Creamy Lemon Sauce

This article features a recipe for pasta with arugula in a creamy lemon sauce from Linda Tyler's cookbook. The dish includes whole-grain pasta, broccoli, arugula, tomatoes, lemon, and cashew cream, creating a bright and creamy flavor profile. The preparation involves making cashew cream, cooking the pasta and broccoli, and combining them with garlic, lemon zest and juice, arugula, and tomatoes. The dish is finished with a sprinkle of vegan Parmesan for added savory flavor.

This plant-based pasta recipe offers a quick dinner option with plenty of greens and a creamy sauce. Leftovers can be stored in the fridge for a few days, but may need a splash of water when reheating to prevent the sauce from thickening. Overall, the recipe provides a lighter, plant-based meal option that is easy to prepare and enjoy.