Quick & Creamy Edamame Pasta (Vegan, High Protein, 15 minutes!)
Make this vibrant, protein-rich vegan pasta made with edamame, pistachios, and wild garlic or basil. It's perfect for busy weeknight dinners!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Dinner, Lunch
Cuisine American
Servings 3
Calories 593 kcal
- 10 oz frozen shelled edamame (300g )
- 8.8 oz dry pasta (250 g)
- A handful of wild garlic or basil + 2 garlic cloves
- 2 tbsp olive oil
- ¼ cup shelled pistachios
- ¼ cup plant milk
- 2-3 tbsp nutritional yeast
- ¼ cup pasta water
- 1 tsp salt
- ½ tsp pepper
Set aside 3-4 tbsp edamame. Microwave the rest for 3-4 minutes until tender.
Cook pasta according to package directions. Reserve 1/4 cup pasta water.
Blend cooked edamame, pistachios, plant milk, olive oil, nutritional yeast, pasta water, herbs/garlic, salt and pepper until a thick pesto forms.
Air fry or pan-toast reserved edamame at 375°F (190°C) for 5-7 minutes until crisp.
Combine pasta with pesto. Top with crispy edamame and a drizzle of olive oil. Serve warm.
Calories: 593kcalCarbohydrates: 81gProtein: 25gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 792mgPotassium: 848mgFiber: 9gSugar: 6gVitamin A: 106IUVitamin C: 2mgCalcium: 136mgIron: 5mg
Keyword Achinga Kaya Mezhukkupuratti, edamame pesto