Enjoy this edamame pasta with fresh spinach, peas, onions, and tomatoes tossed in a creamy from-scratch alfredo sauce. The high protein edamame pasta noodles have an earthy flavor that pairs perfectly with the tangy alfredo sauce and vegetables which add flavor and a lively pop of color to the plate. Making the alfredo sauce is quite easy and can be made in the same pot used to prepare the noodles. This recipe can be made in 30 minutes. Ideal when short on time yet still wanting a fresh, hot, meal on the table.
A Little About The Recipe
Bean Pasta - High protein pastas made with bean flours such as edamame, chickpea, black bean, or red lentil means pasta lovers can enjoy their favorite dishes while also getting some added health benefits. Full of protein, fiber, and mostly gluten free, bean pastas are an easy way to ensure recipes are both balanced and filling while also being delicious.
Roux - A roux is a combination of equal parts melted fat and starch used to thicken sauces. It's important to let the roux cook until a golden brown color to eliminate the taste of flour in the sauce.
Nutritional Yeast - Nutritional Yeast, or "nooch" as it is sometimes called, is a versatile food product often added for a cheesy or nutty flavor profile.
Vegetable Alfredo With Edamame Pasta
Prep time: 5 mins. Cook time: 25 mins Serves: 1-2
Ingredients:
3 oz. high protein bean pasta noodles (I used this option)
½ Tb. olive oil
¼ c. onion, finely chopped
½ c. frozen peas, defrosted
1 clove garlic, minced
6-10 cherry tomatoes (about ½ c.), cut in half
1 c. fresh spinach
Alfredo Sauce Ingredients:
½ Tb. butter (I used this option)
½ Tb. flour
1/3 c. plant milk (I used this option)
½ tsp. nutritional yeast
½ tsp. black pepper
¼ c. dairy-free shredded parmesan (I used this option)
1 tsp. lemon juice
Main Equipment Needed:
Medium sized pot
Medium sized frying pan
Instructions:
1. Prepare pasta according to package directions; drain and set aside
2. Prepare alfredo sauce
In the same pot used for the pasta, melt butter over low/medium heat.
Sprinkle flour over butter and combine until a roux is formed; continue to heat for a few seconds until slightly golden browned.
Add plant milk, nutritional yeast, and pepper; continue to heat and whisk until simmering and slightly thickened.
Add shredded parmesan and continue to whisk until completely melted.
Remove from heat and whisk in lemon juice; set alfredo sauce aside.
3. Sauté vegetables
In a frying pan, heat olive oil over medium heat.
Sauté onions and garlic for 1 minute until onions are translucent.
Add spinach, peas, and tomatoes; continue to cook for several minutes until heated throughout and spinach is slightly wilted.
4. Combine ingredients and serve
Remove pan from heat and add pasta and alfredo sauce to the warm pan with the vegetables; stir together all ingredients until heated throughout.
Serve
Enjoy! xoxo