Garden Fresh Arugula Pasta (Vegan, Oil Free)

Updated: Aug 30, 2018

I recently had a huge harvest of vegan & organic arugula from my garden and have been trying to find interesting ways to use it. Erica and I love fresh spinach pasta and so I thought I would give arugula pasta a try. I couldn't of imagined it turning out any better than it did. Since we cook the arugula down first it keeps a beautiful peppery flavor without any bitterness. This recipe is perfect for using right away or making ahead of time and storing in the fridge or freezer.

Here's what you will need!

  • 3/4th to 1 pound of fresh & washed arugula

  • 2 cups of whole wheat flour

  • 1/2 cup of water

  • 1/4th cup of vital wheat gluten

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp crushed red pepper flakes

  • Large pot to cook down the arugula

  • KitchenAid Stand Mixer

  • Ninja Food Processor


  1. Place the arugula in a pot with the lid on to cook down on medium heat for ~10 minutes

  2. Place cooked arugula, 1/4 cup water & dry spices in blender

  3. Blend for 15-30 seconds or until all of the ingredients have been thoroughly blended

  4. Place blended mixture, flour & vital wheat gluten into the stand mixer (or into a large bowl if you are mixing by hand)

  5. Using a large spoon roughly mix ingredients together for 10-20 seconds

  6. Using your dough hook mix knead in the stand mixer on the lowest setting for 10 minutes (or knead by hand for the same time if not using a stand mixer)

  7. Let the pasta dough rest for ~1hr

  8. Use right away or place in the fridge/freezer for later (making sure to give enough time to thaw when you are ready to use it)


- Plant Based Gabriel

© 2018 Plant Based Gabriel