Looking for a quick, gluten-free dinner that’s bold in flavor and easy to make? This gluten-free arugula pesto pasta with vegan patties checks all the boxes: it's allergy-friendly (nut-free and dairy-free), rich in plant-based protein, and ridiculously satisfying. Whether you're vegan, gluten-free, or just want a dinner that hits hard with fresh flavors, this one’s for you.

Other Pastas To Love! ❤️

Why You’ll Love This Recipe

Nut-Free & Dairy-Free Pesto – Sunflower seeds and vegan Rebel cheese keep it allergy-safe.
Ready in 30 Minutes or Less – A true weeknight hero.
One Sauce, Endless Uses – Use leftovers on wraps, grain bowls, or roasted veggies.
Restaurant-Quality Flavor – Toasted seeds, fresh herbs, and vegan cheese bring serious depth.
No Fuss, No Measuring – Easy prep with minimal dishes and maximum flavor.

🛒 Ingredients

Gluten-Free Spaghetti – Pick your favorite brand that doesn’t turn to mush.
No Bull Vegan Patties – High-protein, meat-free, and perfectly sears in a pan.
Rebel Cheese Vegan Parmesan – Adds umami and creaminess without dairy.
Olive Oil – Your base for a silky, aromatic pesto.
Garlic – A must for pesto’s classic kick.
Fresh Arugula + Cilantro – Peppery and herbaceous blend of greens.
Sunflower Seeds – Toasted = richer flavor + nut-free safety.

🔪 Instructions

1. Boil the Pasta

Cook gluten-free spaghetti in salted water until al dente.
Reserve some pasta water, then drain and set aside.

2. Blend the Nut-Free Pesto

Toast sunflower seeds briefly for extra flavor.
In a blender, add arugula, cilantro, garlic, olive oil, sunflower seeds, and Rebel Cheese.
Blend until smooth. Add pasta water for a creamy consistency.

3. Mix Pasta & Pesto

Toss cooked spaghetti with pesto in a large pan or bowl.
Add pasta water as needed for a glossy, well-coated finish.

4. Sear the Vegan Patties

Heat oil in a skillet.
Cook No Bull patties for 3–4 minutes per side until crispy and browned.

5. Assemble & Serve

Plate the pesto pasta.
Top with sliced or whole vegan patties.
Garnish with extra Rebel Cheese or toasted seeds.

🌀 Variations

Spicy Kick: Blend in red pepper flakes or drizzle chili oil over the top.
Zesty Lift: Add lemon zest or juice to brighten the pesto.
Green Boost: Add blanched spinach or peas for extra veggie power.

🔁 Substitutions

Swap This	For This	Why?
Arugula	Spinach, baby kale	Softer or earthier greens
Sunflower Seeds	Pumpkin seeds (pepitas)	Another nut-free alternative
Rebel Cheese	Any vegan parmesan	Choose your preferred brand
No Bull Patties	Vegan meatballs, tofu slices	Whatever’s on hand
Gluten-Free Pasta	Lentil, chickpea, or rice noodles	All great gluten-free choices

❓ FAQ

Can I make the pesto ahead of time?

Absolutely. Store in an airtight jar for up to 5 days in the fridge or freeze in cubes.

Are the patties gluten-free too?

Most No Bull patties are, but check the label. Substitute with certified GF vegan patties if needed.

Can I freeze leftovers?

Yes—freeze pesto separately in small portions. Patties freeze well after searing. Pasta may lose texture, but still tasty reheated with a splash of water.

💡 Top Tip

Toast your sunflower seeds first. It deepens the flavor and gives the pesto a slightly smoky, nutty undertone that elevates the dish from “pretty good” to “restaurant quality.”

🤫 Hint

Reserve a little more pasta water than you think you’ll need—it helps loosen up cold pesto when reheating leftovers!

📸 Made This Recipe?

I’d love to see your creations!
Tag me on Instagram @makepurethyheart and show off your bowl of gluten-free, plant-powered goodness.
Let’s make the world a little greener—one delicious meal at a time 🌱💚

Final Thoughts

Whether you're chasing flavor, managing food sensitivities, or just want a no-fuss dinner that feels gourmet, this gluten-free arugula pesto pasta with vegan patties hits every mark. Bright, herby pesto and hearty vegan protein come together in one comforting, allergen-friendly bowl. Meal-prep it. Freeze it. Love it all week long.

Gluten Free Arugula Pesto Spaghetti & Vegan Patties

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Course Main Course, pasta

Cuisine American, Italian

Servings 4

Ingredients

For the Pesto Pasta:

8 oz gluten-free spaghetti
2 cups fresh arugula packed
1 cup fresh cilantro packed (stems okay!)
¼ cup sunflower seeds toasted, if possible
⅓ cup vegan Parmesan Rebel Cheese or similar
2 cloves garlic peeled
⅓ cup olive oil
1 tablespoon fresh lemon juice
½ teaspoon lemon zest optional, but brightens flavor
Salt & pepper to taste
¼ to ½ cup reserved pasta water as needed

For the Vegan Patties:

2 –3 No Bull vegan patties or preferred vegan patty brand
1 tablespoon olive oil for searing

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add 8 oz gluten-free spaghetti and cook until al dente, following package instructions. Before draining, reserve ½ cup of pasta water. Drain and set aside.

Step 2: Toast the Sunflower Seeds

In a dry skillet over medium heat, toast ¼ cup sunflower seeds for 2–3 minutes, stirring frequently until lightly golden and fragrant. Remove from heat and let cool slightly.

Step 3: Make the Pesto

In a food processor or high-speed blender, combine:
2 cups arugula
1 cup cilantro
2 garlic cloves
¼ cup toasted sunflower seeds
⅓ cup vegan Parmesan
1 tablespoon lemon juice
½ teaspoon lemon zest
⅓ cup olive oil
Blend until smooth. Add reserved pasta water, 1 tablespoon at a time, until the pesto is creamy and emulsified. Season with salt and pepper to taste.

Step 4: Sear the Vegan Patties

In a skillet, heat 1 tablespoon olive oil over medium heat. Add 2–3 No Bull vegan patties and sear for 3–4 minutes per side, or until crispy and golden brown. Let rest for a minute, then slice if desired.

Step 5: Toss & Serve

Return the drained pasta to the pot. Pour the pesto over the noodles and toss gently to coat, adding a splash more pasta water if needed for a silky texture. Plate and top with sliced vegan patties. Garnish with more Rebel Cheese, sunflower seeds, or lemon zest if desired.

Keyword arugula, no bull, pesto, vegan burger