Pasta with Creamy Edamame Sauce
This quick, easy vegan pasta sauce is tasty and nutritious! Edamame are young soybeans, full of healthy plant protein and with a pleasant nutty bean taste.
You may be able to find fresh edamame in the supermarket, but they generally last only a few days fresh. You can more often find frozen edamame in the freezer section. Can’t find them? Join our next vegan Challenge and our mentors will help you find these tasty vegan ingredients and more!
Make this delicious pasta dish gluten-free by spiralizing some zucchini (courgette), carrot, or using gluten-free lentil or chickpea pasta.
- 300g (10.5 oz.) pasta
- 400g (14 oz.) edamame
- 50g (1.7 oz.) cashews
- 120 ml (½ cup) unsweetened plant milk
- 2 small cloves garlic
- 1 ½ tablespoons nutritional yeast
- About 10–12 chopped cherry tomatoes
- Your favorite Italian herb seasoning, to garnish
- Add frozen edamame pods to boiling water and simmer, stirring every now and then, for 4-5 minutes. Alternatively, steam your edamame for about 5 mins.
Remove from pods.
Cook the pasta according to package instructions.
Blend all sauce ingredients together, keeping a handful of edamame separate.
Pour the sauce over your pasta, stir through, and add the rest of the edamame and fresh chopped tomatoes.
Sprinkle your favorite pasta herbs over (basil, oregano, or whatever you like!), and enjoy!
This is delicious served with roasted veggies: roast your tomatoes, along with broccoli, eggplant (aubergine), sweet potato, mushrooms, bell pepper, garlic, even smoked tofu. Allow some more cook time and roast your favorites!
Keywords: pasta, creamy, edamame
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