Loaded Creamy Vegan Pesto Pasta

Recipe Source: Alissa Saenz

Ingredients:

• 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

Directions:

1. 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).
2. Drain the pasta into a colander, return it to the pot, and toss with a dash of olive oil to prevent sticking.
3. Coat the bottom of a large pot with 1 1/2 tablespoons of olive oil and place it over medium heat.
4. 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.
5. Whisk in the coconut milk and other non-dairy milk. Raise the heat and bring the mixture to a boil.
6. Lower the heat and allow the mixture to simmer, whisking frequently, for about 7 minutes, until it thickens up a bit.
7. 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.
8. Remove the pot from heat and immediately stir in the chickpeas, olives and arugula. Stir just until the arugula begins to wilt.
9. Taste-test and season with lemon juice, red pepper flakes, and salt and pepper to taste.
10. Divide onto plates and serve.