Edamame Pasta | FoodByMaria Recipes

Vegan Comfort Food

High Protein Edamame Pasta

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I love a good bowl of pasta, but the issue with a lot of pasta recipes (especially vegan or vegetarian ones) is that they don’t have that much protein in it to make it hearty and filling. This high protein edamame pasta recipe addresses just that. It’s a great summer dish, and will fill you up (sans meat).

Close-up of edamame pasta

Why you’ll love this edamame pasta:

  • Quick Prep: Prep this in only 5-minutes and have it ready in 30
  • Healthy: Edamame adds so many extra nutrients to this pasta dish
  • Versatile: If you aren’t vegan, you can also add chicken into this recipe too, or swap in/out any veggies you wish
Ingredients for edamame pasta on counter

Ingredients:

Edamame: On top of being a good source of soy protein, edamame is rich in healthy fiber, antioxidants and vitamin K. It can also be so yummy even just to snack on.

Nutritional Yeast: Not only does nutritional yeast add a good cheesiness to this edamame pasta, but it also is laced with vitamins and minerals.

Hand holding a bowl of edamame pasta

How to make edamame pasta:

  1. Cook the Spaghettini in a large pot, with salted water, until al dente.
  2. Rinse, and transfer the pasta back into the pot.
  3. Add all of the ingredients except the feta into the pot with the pasta.
  4. Transfer to the stovetop and place over medium-high heat.
  5. Stir the pasta every 3 – 4 minutes to help the ingredients combine and prevent sticking.
  6. Continue to cook for 10 – 15 minutes until pasta and edamame is tender, absorbs most of the liquid, and the flavors combine.
  7. Adjust seasoning to taste.
  8. Serve immediately with crumbled feta on top!

Expert Tips & FAQ:

I don’t have spaghettini: Use any other pasta you desire! Make it gluten free, and even choose a different type like penne, spaghetti, etc. It’s endless!

Customize: Add any other vegetables you wish! Customize the dish! Serve this with extra cheese on top, cooked asparagus, fresh tomatoes, or toasted sourdough bread! YUM!

Storage: Store this in an airtight container in the fridge for 5 – 7 d

Other recipes to make:

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Bowl of edamame pasta

High Protein Edamame Pasta

  • Author: Maria Koutsogiannis
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Vegan
  • Method: Combine + Cook
  • Cuisine: Mediterranean-Inspired, Vegetarian, Vegan, Dairy-Free
  • Diet: Vegan

Description

This edamame pasta dish is quick and easy to make, great for summer, and high in plant-based protein.


Ingredients

Scale

375g Spaghettini

2 tbsp. olive oil

1 medium yellow onion

4 garlic cloves

2 cups shelled edamame

¼ cup pickled jalapenos OR capers

1 ½ cups plant-based milk

¾ cup nutritional yeast

1 tsp. salt

1 tsp. cracked pepper

½ tsp. chili flakes

Juice of 2 lemons

Zest of 1 lemon

Add desired amount of vegan or regular feta


Instructions

Cook the Spaghettini in a large pot, with salted water, until al dente.

Rinse, and transfer the pasta back into the pot.

Add all of the ingredients except the feta into the pot with the pasta.

Transfer to the stovetop and place over medium-high heat.

Stir the pasta every 3 – 4 minutes to help the ingredients combine and prevent sticking.

Continue to cook for 10 – 15 minutes until pasta and edamame is tender, absorbs most of the liquid, and the flavours combine.

Adjust seasoning to taste.

Serve immediately with crumbled feta on top!

Notes

Use any other pasta you desire! Make it gluten free, and even choose a different type like penne, spaghetti, etc. It’s endless!

Add any other vegetables you wish! Customize the dish !

Serve this with extra cheese on top, cooked asparagus, fresh tomatoes, or toasted sourdough bread! YUM!

Store this in an airtight container in the fridge for 5 – 7 days. Reheat to serve.


Nutrition

  • Serving Size: 4
  • Calories: 255
  • Sugar: 9.3g
  • Sodium: 1314.7mg
  • Fat: 17.9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 1.8g
  • Trans Fat: 0g
  • Carbohydrates: 23.3g
  • Fiber: 7.8g
  • Protein: 18.8g
  • Cholesterol: 24.1mg

Keywords: recipe, bean, nutrition

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