This summertime vegan recipe of edamame pasta with chimichurri sauce is a terrific way to get your protein fix. You may eat it warm or cold! For a softer garlic taste that doesn't linger all day, we used roasted garlic in our Pasta with Edamame.
What is Chimichurri Sauce?
It's clear that we have recently developed a slight obsession with chimichurri sauce! This sauce is fantastic for usage in the summer! It complements everything and is flavorful, bright, light, and refreshing.
This delicious Argentinean sauce, which is pronounced CHEE-MEE-CHOO-REE, is typically served with grilled meat. Although raw garlic is sometimes used historically, we prefer roasting ours to keep the taste from lingering in our Pasta with Edamame!
The delightful bright, green, and fresh-tasting items of spring have finally arrived. After enduring the long winter this year, it's a much-needed change. I'm still not in super salad mood, though, I must say. In order to go through the seasons, I need a little help.
Read Also: Simple Garlic Parmesan Chicken Pasta Ingredients
It's not just ordinary pasta, though; this is BEAN pasta! Specifically, green edamame noodles. Quick-cooking, high-protein, plant-based bean spaghetti! The stuff is pretty damn good.
I beg you to try cooking with edamame noodles or another kind of bean pasta if you haven't already. I think it should be in your dinnertime rotation even though you won't be deceiving anyone into believing it's the real thing. Additionally, I recommend combining it 50/50 with ordinary pasta, like I do in these One-Pot Lemony Kale Noodles, if you're a heavy skeptic or feeding one.
This is the vibrant, fresh one-pot supper you've been craving all year, packed with frozen peas, fresh spring vegetables, and an abundance of herbs.
Ingredients
- One garlic head
- Two bunches of well-washed parsley (about two packed cups)
- Three tablespoons red wine vinegar
- Three tablespoons of virgin olive oil
- â…› teaspoon of red pepper ore
- To taste, add ½ to 1 teaspoon of salt.
- Three corn ears with the husk
- On the vine, two and a half dozen huge Cocktail tomatoes
- 8 ounces Examine the Cuisine Fettucine Edamame
- One teaspoon of olive oil
- Three tablespoons of raw pinenuts
Directions
The oven should be preheated at 400F. Arrange the corn and tomatoes on a baking sheet lined with parchment paper.
- Place the garlic head on the baking sheet after cutting off the bottom and wrapping it in aluminum foil. Add the corn and tomatoes and bake for
- 30 minutes. After taking the tray out of the oven, allow everything to cool.
- In a food processor, combine all the ingredients for the chimichurri, including the roasted garlic, and pulse until smooth.
- As directed on the package, prepare the edamame pasta. After thorough draining, place aside in a big dish.
- In a small pan, heat the olive oil over medium heat. Stirring continuously, add the pine nuts and cook for 2 to 3 minutes until golden brown
- (keep an eye on them because they burn rapidly). Put aside
- After removing the corn's husk, chop the kernels from the cob with a sharp knife and add them to the spaghetti dish. Add around two dozen chopped tomatoes (leave the remaining half dozen whole) to the bowl with the corn, being careful to squeeze in the juice. Toss everything together after adding the chimichurri sauce. Season with salt and pepper to taste and add pine nuts.
Must Know: 11 Pasta Ideas for All Seasons
What ingredients are needed for this recipe?
- You may use ordinary pasta, edamame noodles, or a combination of the two if you'd like.
- Broccoli: chopped stems and florets.
- Peas --> The classic, dependable frozen peas.
- Fresh dill --> Herby and bright.
- Even more vibrant with fresh parsley!
- Crunchy and attractive are sliced radishes.
- Lemon --> To add some zest.
- To bring it home, use olive oil.
- Hazelnuts, chopped --> To complete!
Does the sight of all that green make you feel better? Yes, I do!
How are edamame noodles made?
The first step is to bring a large pot of water to a boil and Pasta with Edamame.
Let the edamame noodles do their thing after adding them. Although the cooking time varies depending on the type, my edamame noodles take around 4 minutes to cook.
Add the frozen peas and the chopped broccoli a few minutes before the cooking time is up. They should be just cooked enough to retain their freshness and give them a little crunch.
Next, assemble your support staff. This includes your chopped herbs, some radishes cut into elegant tiny matchsticks (it's not as complicated as it seems), some chopped and roasted hazelnuts (I purchased pre-toasted hazelnuts, friends, and I don't regret it at all!), a lemon, and some high-quality olive oil.
All of that is combined with the vegetables and edamame noodles to create a genuine feast of flavors and sensations that you will want to shove in your face. And it only took you fifteen minutes to get there?
Boom, boom, boom. The winner is Very Green Vegetable Edamame Pasta!
You May Also Like: How to make Mushroom Pasta Step By Step Guide
Is there gluten in this pasta?
Pasta made from legumes is kind of fantastic. This brand in particular only comprises green soybean flour, albeit it varies from brand to brand. If you're concerned about gluten, read the labels because some are made with a different kind of flour, which is often gluten-free.
Vegetable Ramen Noodles in Ten Minutes
Lemony Kale in One Pot Pasta e ceci, or pasta with chickpeas, is a summertime Italian dish.
Creamy Kale Tortellini Pasta Salad Pasta
Preparing Winter Vegetable Meals Greens 'n' Grains Breakfast Bowl
Home » Main Dishes » Recipes » Pasta with Vegetables That Are Very Green
on April 22, 2020 by Katie Trant // 4 Comments
Very Green Pasta with Vegetables! This pasta is made with edamame noodles and is full of spring veggies. It is gluten-free, vegan, and high in plant-based protein. It is quite versatile and just takes fifteen minutes to assemble.
An above view of a blue and white platter with green veggie spaghetti
The delightful bright, green, and fresh-tasting items of spring have finally arrived. After enduring the long winter this year, it's a much-needed change. I'm still not in super salad mood, though, I must say. In order to go through the seasons, I need a little help.
Do you want to bookmark this recipe?
I'll send it directly to your mailbox if you provide your email address below. Additionally, I'll be sending you more fantastic recipes and advice every week!
On a wooden cutting board, arrange the chopped hazelnuts, lemon halves, sliced radishes, chopped herbs, and olive oil.
Add the frozen peas and the chopped broccoli a few minutes before the cooking time is up. They should be just cooked enough to retain their freshness and give them a little crunch.
An aerial view of peas, broccoli, and edamame noodles in a colander
Next, assemble your support staff. This includes your chopped herbs, some radishes cut into elegant tiny matchsticks (it's not as complicated as it seems), some chopped and roasted hazelnuts (I purchased pre-toasted hazelnuts, friends, and I don't regret it at all!), a lemon, and some high-quality olive oil.
All of that is combined with the vegetables and edamame noodles to create a genuine feast of flavors and sensations that you will want to shove in your face.
Boom, boom, boom. The winner is Pasta with Edamame!
edamame noodles in a saucepan with peas and broccoli, with a wooden chopping board adorned with herbs and lemon
Am I a good candidate for bean pasta?
Bean pasta is extremely high in plant-based protein and dietary fiber since it is produced from beans. But take note: not everyone like bean spaghetti! Bean spaghetti might not be the best option for you if you have a FODMAP sensitivity.
Although I typically have an iron stomach, I did experience some issues after eating this pasta. But who knows? I ate it without any problems for the next three days.
Hazelnuts on top of green veggie spaghetti in a wooden dish
Advice for preparing this recipe:
Make sure to finish all of your cutting before adding the pasta to the water since edamame noodles cook rapidly.
To save time, either buy pre-toasted hazelnuts or toast and cut your own beforehand!
This dish may be made using standard pasta if you're not a fan of edamame pasta. It would also be great with fresh egg spaghetti, in my opinion.
This dish is entirely vegan as Pasta with Edamame.
However, it would be great to serve it with a poached or soft-boiled egg on top if you want to dress it up even more.
Additionally, I wholeheartedly support topping this Very Green Vegetable Pasta with a ripped ball of burrata. This is fantastic, and I did it twice.
