Easy Edamame Pasta in Under 15 Minutes
Make a vegan and delicious edamame pasta dish in under 15 minutes! This easy recipe is perfect for busy weeknights or work lunches.
Servings 4 people
Calories 420kcal
Ingredients
- ⅔ packet edamame noodles approx 180 to 200 grams
- 200 grams mushrooms I like to use grey oyster mushrooms
- 200 grams baby spinach
- 1 cup edamame beans shelled
- 2 garlic cloves peeled & crushed
- 1 tablespoon garlic chilli oil optional
- ¼ cup olive oil or vegetable stock for cooking
Creamy White Pasta Sauce
- 1 cup soy milk make sure its a creamy one and not sweet
- ½ cup raw cashews
- 1 lemon, juice of use a juice press for maximum juice extraction
- ¼ teaspoon salt
- ¼ teaspoon cracked pepper
- 1 garlic clove peeled
Instructions
- Cook edamame noodles as per packet instructions and set aside.
- Roughly slice or chop the mushrooms.
- Heat a large pan or pot to low heat and add crushed garlic with either cooking oil, vegetable stock, or water. Simmer for 2-3 minutes.
- Add mushrooms and sauté for 3 minutes. Turn off the heat and add the baby spinach. Toss until wilted. Add garlic chilli oil if using and continue to toss through.
- Add cooked noodles and shelled edamame (if using frozen edamame, make sure the edamame are defrosted. This can be done by running under water for 5 minutes).
- Pour white size into the pan or pot with the noodles, edamame, and veggies. Mix the sauce through using tongs or utensils of choice.
- Serve with additional salt and cracked pepper to taste. Enjoy!
Video
Nutrition
Calories: 420kcal