Ingredients

The following ingredients have 4 Servings
  • 6 ounces dried orecchiette pasta
  • 1 tablespoon olive oil, (plus a dash)
  • 1 cup full-fat coconut milk ((from a can))
  • 1 cup unflavored and unsweetened non-dairy milk of choice ((such as soy or almond milk))
  • 2 tablespoons whole wheat flour ((all-purpose works too))
  • 1/2 cup vegan pesto
  • 1 1/2 cups cherry tomatoes, (halved)
  • 1 cup cooked (or canned) chickpeas
  • 1/2 cup Kalamata olives, (halved)
  • 1 cup fresh arugula, (packed)
  • 1-2 tablespoons lemon juice, (optional (see note), to taste)
  • Red pepper flakes, (to taste)
  • Salt and pepper to taste

Instruction

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente (do not overcook).
  • Drain the pasta into a colander, return it to the pot, and toss with a dash of olive oil to prevent sticking.
  • Coat the bottom of a large pot with 1 1/2 tablespoons of olive oil and place it over medium heat. 
  • When the oil is hot, whisk in the flour. Cook for 3-4 minutes, until the mixture darkens a bit and begins to smell nutty.
  • Whisk in the coconut milk and other non-dairy milk. Raise the heat and bring the mixture to a boil.
  • Lower the heat and allow the mixture to simmer, whisking frequently, for about 7 minutes, until it thickens up a bit. 
  • Stir in the pesto, cherry tomatoes and cooked pasta. Allow the sauce to continue simmering for about 1 minute. It should thicken up a bit more and coat the pasta.
  • Remove the pot from heat and immediately stir in the chickpeas, olives and arugula. Stir just until the arugula begins to wilt.
  • Taste-test and season with lemon juice, red pepper flakes, and salt and pepper to taste.
  • Divide onto plates and serve.