Description
A delightful and easy-to-make Edamame Pesto Pasta recipe that is both vegan and full of flavor. The creamy edamame pesto pairs perfectly with whole wheat pasta, creating a satisfying and nutritious dish.
Ingredients
Scale
For the Edamame Pesto:
- 1 cup cooked edamame (drained if thawed)
- 6 cups loosely-packed baby spinach leaves (6 oz)
- 1 bunch basil (0.75 oz)
- 1/4 cup plain, unsweetened non-dairy milk
- 1/2 lemon, juiced
- 1/2 tsp salt (scant)
For the Pasta:
- 8 oz dry pasta of choice (whole wheat bowties recommended)
- 1 tsp olive oil
- 2 shallots, diced
- 3 cloves garlic
- 1/2 cup reserved pasta cooking water
Instructions
- Make the pasta: Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of cooking liquid, then drain the pasta.
- Make the vegan edamame pesto: In a food processor, pulse edamame until broken up. Add spinach, basil, non-dairy milk, lemon juice, salt, and pepper. Blend until finely chopped. Adjust seasoning to taste.
- Finish the edamame pesto pasta: In a pan, sauté shallots in olive oil until softened. Add garlic and cook briefly. Combine cooked pasta, reserved water, and pesto. Cook until warmed through and sauce thickens. Adjust seasoning and serve warm.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté, Boil, Blend
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Edamame Pesto Pasta, Vegan Pasta Recipe, Easy Pasta Dish
