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Creamy rocket sauce served
Fresh, pale green rocket sauce offering a nutty, peppery flavour profile

Creamy Rocket Sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Rocket (arugula) usually ends up as salad, yet cooked it shows a completely new face. Under heat, it loses its pungency and becomes a nutty, slightly spinach-like but more characterful vegetable. Paired with cream and Parmesan, you get a lightning-fast, elegant pasta sauce that is creamier than pesto and more exciting than plain cream sauce.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 230 kcal
🌍 Cuisine Italian / Modern

Ingredients

Equipment Needed

  • Frying pan
  • Stick blender

Allergen Information

⚠️ Milk

Instructions

1 ✓

Sauté the garlic in the oil for 1 minute, do not brown it!

Tip: If the garlic burns, it will become bitter.
2 ✓

Toss in the rocket and wilt it (approx. 1-2 minutes). It will collapse like spinach.

Tip: Heat causes cell walls to rupture and water to release (wilting).
3 ✓

Pour in the cream, bring to a boil for 1-2 minutes. Season with salt and pepper.

Tip: The cream absorbs the flavours of the rocket and garlic.
4 ✓

Stir in the Parmesan (this thickens it), then blend the whole mixture until creamy with a stick blender.

Tip: If eating with pasta, don't cook it too thick, as the pasta starch will thicken it further.

Recipe FAQ

The sauce turned bitter, why?
Old, large-leaf rocket is more bitter. Use baby rocket. If it is still bitter, a little lemon juice or honey can help balance it.

Ingredients

  • 100 g fresh rocket (preferably baby)
  • 200 ml cooking cream
  • 50 g Parmesan cheese (grated)
  • 2 cloves garlic (crushed)
  • 2 tbsp olive oil
  • 1 pinch salt
  • 1 pinch ground black pepper