This post may contain affiliate links. Please read our disclosure policy.
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 edamame pasta recipe addresses just that. It’s a great summer dish, and will fill you up (sans meat).
Why you’ll love this edamame pasta recipe:
- Quick Prep: Prep this edamame pasta recipe 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 edamame pasta recipe too, or swap in/out any veggies you wish
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.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Nutritional Yeast: Not only does nutritional yeast add a good cheesiness to this edamame spaghetti, but it also is laced with vitamins and minerals.
How to make edamame pasta:
- 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 flavors combine.
- Adjust seasoning to taste.
- Serve immediately with crumbled feta on top!
Expert Tips & FAQ:
I don’t have spaghettini: Use any other pasta you desire! You can easily make this edamame spaghetti. 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:
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
Save this recipe for later
Watch the Video
Ingredients
- 375 g 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
Start Cooking- 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!
1 person is discussing this recipe. Join in
Amazing recipe! Whole family enjoyed it!