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Creamy Lemon Arugula Sauce_MidPage – 1@2x

Creamy Lemon Arugula Sauce

This creamy lemon arugula sauce is perfect for a wider pasta, like fettuccine or pappardelle. Best of all, it's easy as anything to make.
4.67 from 6 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 424kcal



  • 8.8 ounces lemon fettuccine
  • 1 small delicata squash seeds removed, and squash sliced into half-moons
  • 3 tablespoons extra virgin olive oil divided
  • 2 shallots peeled and minced
  • 2 tablespoons celery leaves minced or use 4 cloves minced garlic
  • 1 heaping tablespoon flour
  • 2 cups whole milk
  • ½ cup fresh parsley minced, plus more for serving if you like
  • 2 ounces fresh arugula
  • ½ lemon juiced
  • Salt and pepper to taste


Preheat oven to 400ºF.

    Cook the pasta:

    • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions and reserve 1/2 cup pasta water. Drain and set the pasta aside. Note: Try to time this so that the pasta finishes cooking right as the sauce is done.

    Roast the squash:

    • Arrange the squash slices on a baking sheet and drizzle with 1 tablespoon oil. Season with salt and pepper. Roast for 20–25 minutes until golden-brown all over. Turn off the oven and keep the squash warm.

    Start the sauce:

    • Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the shallot and cook for 5 minutes, often stirring, until softened.
    • Add the celery leaves or garlic and cook for 45 seconds until fragrant—season with salt.

    Prepare the roux:

    • Add the remaining 1 tablespoon extra virgin olive oil (or use 1 tablespoon butter). Add the flour and cook, sizzling it in the oil and stirring until nutty and aromatic.
    • Add in half a cup of milk and constantly whisk until a slurry forms.
    • Continue adding milk in half cup increments until all of the milk is incorporated. Whisk after each addition. Bring to a very low boil and then simmer for 15 minutes, occasionally stirring, until the sauce is thickened to your liking—taste and season with salt and pepper.

    Finish the sauce:

    • Add the arugula and cook until wilted. Add the parsley and lemon juice and cook for 1 minute more—taste and season once more to your preferences. Reduce heat to low.
    • Sauce the pasta:
    • Add 1/4 cup of the pasta cooking water along with the cooked pasta and toss to coat. If needed, add a splash of the pasta water until the sauce is glossy and completely coats the pasta. Turn off the heat.

    To serve:

    • Divide the pasta between plates and arrange the roasted squash on top. Garnish with more parsley, if you like. Enjoy!


    Calories: 424kcal | Carbohydrates: 54g | Protein: 13g | Fat: 17g | Sodium: 78mg | Fiber: 3g | Sugar: 9g | Vitamin C: 18mg
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