Quick & Creamy Edamame Pasta (Vegan, High Protein, 15 Minutes!)

If you’re short on time but craving something delicious, nutritious, and seriously satisfying, this Quick Edamame Pasta is your new go-to weeknight dinner. Packed with plant-based protein, healthy fats, and big flavor thanks to the vibrant edamame-pistachio pesto, this meal comes together in under 15 minutes. It’s a creamy, cozy, and nutrient-rich alternative to traditional pesto pasta, and it just happens to be vegan, dairy-free, and totally crave-worthy.

Why This Edamame Pasta Will Be Your New Favorite

High-Protein & Plant-Based

Edamame is a fantastic source of protein and fiber, making this pasta both filling and energizing.

Ready in 15 Minutes

This is the perfect recipe for those busy days. This is a one-blender, one-pot meal that doesn’t keep you tied to the stove.

Allergy-Friendly

Vegan, dairy-free, and easily gluten-free if you use GF pasta.

Fancy-Feeling with Simple Ingredients

Pistachios and wild garlic (or basil) make this feel gourmet without the fancy effort.

Health Benefits of Edamame

Edamame is a nutrient powerhouse, especially for plant-based eaters:

Rich in protein – Great for muscle repair and keeping you full.
High in fiber – Promotes healthy digestion and stable blood sugar.
Source of antioxidants – Supports immune function and overall health.
Contains folate, vitamin K, and iron – Essential for energy and cell health.

Ingredients You’ll Need for this recipe:

Frozen shelled edamame
Dry pasta (use your favorite shape)
Handful of wild garlic or a handful of basil leaves + garlic cloves
Olive oil
Shelled pistachios
Plant milk (unsweetened, any variety)
Nutritional yeast
Reserved pasta water
Salt
Black pepper

Step-by-Step Instructions to Make this Quick Edamame Pasta

1. Cook the Edamame

Set aside 3-4 tablespoons of frozen edamame. Microwave the rest in a bowl with a splash of water, covered, for 3-4 minutes until tender. Alternatively, you can boil or steam them.

2. Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Before draining, reserve 1/4 cup of pasta water.

3. Make the Edamame Pesto

In a blender or food processor, combine:

Cooked edamame (except the reserved portion)
Pistachios
Plant milk
Olive oil
Nutritional yeast
Reserved pasta water
Wild garlic or basil + garlic
Salt and pepper

Blend until coarsely mixed. It should be a thick, textured pesto—not completely smooth unless you prefer it that way.

4. Roast the Crispy Edamame Topping

Air fry the reserved edamame at 375°F (190°C) for 5-6 minutes, shaking halfway through, until lightly crisped. No air fryer? Pan-toast them over medium heat with a bit of oil for 5-7 minutes until golden.

5. Assemble and Serve

Return the drained pasta to the pot, mix in the edamame pesto, and stir until everything is coated. Reheat gently on low heat if needed. Top with crispy edamame and a drizzle of olive oil. Optional: sprinkle more nutritional yeast or crushed pistachios on top.

Edamame Pasta FAQs

Can I make this ahead of time?

Yes! Store the pesto separately in the fridge for up to 4 days. Reheat with a splash of plant milk or water to loosen.

What pasta shape works best?

Short pasta like penne, fusilli, or rigatoni work best for holding the creamy pesto.

Can I freeze the edamame pesto?

Definitely. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before use.

Serving Suggestions for this Quick Edamame Pasta

Serve with a side salad of arugula, cherry tomatoes, and lemon vinaigrette.
Add toasted pine nuts or extra crushed pistachios for more crunch.
Sprinkle with chili flakes if you like a little heat.
Pairs well with a chilled glass of white wine or sparkling water with lemon.

Add it to your Meal Prep:

This pasta holds up great in the fridge, making it an ideal meal prep option:

Store in airtight containers for up to 4 days.
Reheat with a splash of plant milk or water.
Enjoy warm or cold (like a creamy pesto pasta salad!).

Other pasta recipes from the blog you might like: