This creamy edamame pasta sauce is a delicious plant-based dinner or lunch idea. Toss it with any type of pasta you like. Whole-grain or legume-based noodles are a great option if you’re prioritizing fiber or protein. Give this recipe a try if you’re looking for easy, flavorful meal ideas, like this lentil pasta sauce recipe, which is another tasty option.
Ingredients and Substitutions
Edamame are immature soybeans harvested while they’re still green and tender. They add a subtle nutty flavor to this pasta sauce. Shelled edamame are often available at grocery stores in the frozen vegetables section.
Fresh basil adds loads of flavor to this sauce. You can substitute other fresh herbs if you prefer. I think a mixture of parsley, tarragon, and mint would be delicious too.
Nutritional yeast adds a “cheesy” umami flavor to this dairy-free sauce. It’s usually available at healthy food stores, or you can order it online if you have trouble finding it locally.
Extra virgin olive oil adds richness to this sauce. You can substitute half of an avocado if you prefer an oil-free version.
How to Make Edamame Pasta Sauce
Cook the edamame according to the instructions on the package, using the longer cooking time if there is a range. If there are no instructions, boil for 10 minutes or until tender.
Drain and discard the cooking liquid, then add the cooked edamame, water, nutritional yeast, fresh basil leaves, extra virgin olive oil, salt, pepper, and garlic to a blender. Blend until smooth and creamy, scraping down the sides of the blender as needed.
Toss with cooked pasta and heat to your desired temperature on the stovetop or in the microwave. Or store in an airtight container in the fridge for up to three days (this recipe makes enough sauce to generously coat 4 servings of pasta). I like to garnish with a sprinkle of chopped walnuts before serving.
Edamame Pasta Sauce Recipe
Equipment
- Blender
Ingredients
- 2 cups frozen shelled edamame
- 1 cup water (plus 1-2 extra tablespoons if you prefer a thinner consistency—I like it thick)
- 1/3 cup nutritional yeast
- 1/4 cup tightly packed fresh basil leaves (or substitute other fresh herbs. I think a mixture of parsley, tarragon, and mint would be delicious too)
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 of 1 small garlic clove
Instructions
- Cook 2 cups frozen shelled edamame according to the instructions on the package, using the longer cooking time if there is a range. If there are no instructions, boil for 10 minutes or until tender.
- Drain and discard the cooking liquid, then add the cooked edamame, 1 cup water, 1/3 cup nutritional yeast, 1/4 cup tightly packed fresh basil leaves, 1/4 cup extra virgin olive oil, 3/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 of 1 small garlic clove to a blender.
- Blend until smooth and creamy, scraping down the sides of the blender as needed.
- Toss with cooked pasta and heat to your desired temperature on the stovetop or in the microwave. Or store in an airtight container in the fridge for up to three days (this recipe makes enough sauce to generously coat 4 servings of pasta). I like to garnish with a sprinkle of chopped walnuts before serving.
Notes
- Chickpea pasta, lentil pasta, or whole-grain pasta are all great options if you prefer to boost the protein or fiber.
Nutrition Estimates
Did You Try This Recipe?
Let me know how it turned out in the comments!
