Just add rosemary parmesan a little flour shrimp and bacon. 1 jar Victoria Vegan Alfredo Arugula Pesto 1 cup vegan mozzarella or cheddar cheese (like Daiya) 3/4 cup mushrooms, sliced 1 leek, sliced. It's vegan and made without pine nuts- adding a delicious peppery brightness to dishes you are already making! I've never been an Alfredo person (I've always thought it boring and bland) but my kids love it. I know that because it was my first year teaching and I remember my supervisor talking about how much her daughters loved pesto, which they called “green noodles”. This is one favorite impromptu dish during the summer months when arugula is plentiful. So glad your taste buds have fallen in love with all that is good and green and nutty :). Serve over cooked fettuccine noodles and sprinkle with Parmesan. Percent Daily Values are based on a 2,000 calorie diet. this link is to an external site that may or may not meet accessibility guidelines. Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. https://chattavore.com/alfredo-linguine-with-arugula-pesto-and-mushrooms/, Linguine Alfredo with Arugula Pesto | Recipe Archive, 1/2 cup grated parmesan cheese (optional-I leave it out when so that I can freeze my pesto and just add it to my finished dish), 10-12oz linguine (depending on how large you like your servings), 8oz white or cremini mushrooms (sliced or quartered). This was great! ), you may change your mind about that practice. While of course I’ll still make my mainstay spinach pesto, I’ll be sure to make this spicy, peppery arugula pesto from time to time….though I will warn you, the flavor is very strong, which is why I tempered it with a creamy sauce to tone down the peppery overtones of the arugula. I was looking specifically for something quick and easy to make for lunch for my daughter before she left for work. I was 23 when I tried pesto for the first time. Great flavor too thin. This is one of the oldest recipes on the blog and I'm bringing it all the way to the front because of how useful I think you'll find it. I had heard of pesto but had no idea what it was, so I went home that night and looked it up in my Better Homes and Gardens Cookbook, the only cookbook that I had at the time that I actually used because the others were ridiculous “cooking for two” cookbooks with really, really stupid recipes. If you’ve been pouring it from a jar that you bought in the pasta aisle (which I used to do a lot more than I’d like to admit! I did not add any salt because my pesto was a little salty to start with. This Shells with French Green Beans & Vegan Arugula Pesto Alfredo recipe uses 18 oz. Drain the linguine, reserving a cup of the starchy cooking liquid. I adapted this from my Creamy Vegan Pesto Pasta with Broccoli (Recipe #241451) to a simpler recipe. Divide between 4 bowls and top each bowl with a tablespoon of pesto (if using) as well as additional cheese and the mushrooms if you reserved them. Clung to the pasta, and we were scraping the plates for every last drop! This recipe was developed by PASTA PRESS and printed in their magazine. Put the linguine back into its cooking pot and pour the reduced sauce over the pasta. As the arugula threads its way through the pasta, its peppery flavor compliments the sweetness of … Really good and really quick, I added a couple shrimp for flavor. Your daily values may be higher or lower depending on your calorie needs. I like my sauces to be really thick and creamy, so I improvised by adding about 1/4 cup of parmesan, about 2tbsp of herb and garlic cream cheese and substituted 1/4 cup of cream for whipping cream. Pesto is great in so many applications…of course, there’s the obvious pasta toss or pizza sauce. and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday. Blend until finely chopped. It goes famously whisked into a vinaigrette dressing. Top with remaining cheese. but there was an alternative recipe for spinach pesto and that sounded all right to me! Rich, creamy yet entirely dairy free this is a light meal that packs in the full herb flavor of the pesto and a nice sharpness from the arugula. This Shells with French Green Beans & Vegan Arugula Pesto Alfredo recipe uses 18 oz. Blend until smooth. This will make a great pizza sauce (yeah I don't like tomato based pizza sauce either). This barely made enough for my husband and I and three kids so I would definitely double or triple it for next time.