A jar of vegan pesto alfredo over hot pasta is dinner in ten minutes. The sauce coats dried pasta with cashew cream, arugula, and pine nuts without a second thought. Fresh lemon will brighten it tonight.

Serves 2. 12 minutes, 8 at the stove.

About 440 calories a serving, 15 g protein, 89 g carbohydrate, 2 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 8 oz pasta until al dente, about 9 to 11 minutes depending on shape.11 min
2. While the pasta cooks, scoop the vegan arugula pesto alfredo sauce into a large bowl.
3. When the pasta is done, scoop out 1 cup of the pasta water, then drain the pasta and add it to the bowl with the sauce.
4. Toss everything together over gentle heat or off the heat, adding splashes of reserved pasta water as needed until the sauce coats the noodles smoothly and flows slightly.
5. Divide between two bowls and finish each with a squeeze of fresh lemon juice, a crack of black pepper, and salt to taste.

Note Swap the pasta for gnocchi or use it over roasted vegetables. Leftovers keep covered in the fridge for two days and taste best warmed gently with a splash of water. Serve with crusty bread and a simple green salad on the side if you want bulk.