Edamame Pasta Sauce Recipe

Fusilli noodles smothered in a creamy edamame pasta sauce.

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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.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Servings:

Calories: 224.2kcal

Author: Jennifer Bell

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