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This quick and easy edamame pesto pasta is just a slight twist on my previous spinach pesto. Instead of nuts, my edamame pesto uses buttery green edamame for a satisfying, lower-fat and plant-powered dish.

I recently went to Vegan Heaven aka Portland, Oregon on a work trip, and ate a lot of great food at various eateries there, to name a few: Vtopia, Mediterranean Exploration Co., and Sweet Hereafter. The west coast knows what’s up! I had a really good time, but I am very ready for some lighter homemade food now. That’s where my edamame pesto comes in; it tastes a lot like other pesto but makes for a nicely balanced meal.

I didn’t change much from the original recipe to create this edamame pesto recipe. I simply substituted edamame for the cashews and increased the amount. The spinach gets to stay! I also added extra garlic and shallot, to make sure that despite the decrease in richness the dish still has plenty of flavor. Unsurprisingly – because every ingredient in it is delicious – the pesto came out great and left me with some nice leftovers for lunches.

These days when making pasta dishes I pretty much always serve it topped with hemp parmesan or something similar with walnuts. It’s a nice little pop of flavor and texture to bring everything together, super easy to prepare and will provide you some Omega-3’s.

I hope you enjoy this nutritious vegan edamame pesto pasta! If you make it, I’d love to hear how it goes in the comments or on social media.