This vegan pasta dish is a pure gem as it doesn’t involve tons of different ingredients and is super easy to prepare. Save this recipe for those busy nights when all you want to do is lie down and read a great book. Featuring edamame beans and parsley, this spaghetti plate gets a nice and intense green colour once you’ve put all the ingedients together.
Quick story on the side: we were about to move out when I did this recipe and I was desperately trying to empty our freezer full of veggies, vegan cheesecake and other delicious things. Looking for ideas online, I found a few pasta recipes with edamame and combined two of them together. Cooking leftovers has never been such a pleasure & delight! And it helped me get rid of the green peas I had been storing for ages!!
Serving: 4 people
Timing: 25 minutes
– 500g spaghetti
– 4 cups frozen edamame beans
– 1 bunch of parsley
– 4 cloves of garlic, minced
– 1 handful pine nuts (optional)
– parmesan cheese (optional)
– olive oil
– salt & pepper
Start by bringing water to a boil in two large saucepans. Add salt.
In a skillet, heat 2 soupspoons of olive oil and brown the garlic for 3 minutes. Remove from the heat and set aside.
Cook the edamame beans for 10 to 12 minutes.
Cook the spaghetti for 8 minutes (or follow packaging instructions).
Meanwhile, wash the parsley and chop it finely.
Mix all the ingredients together in one of the two saucepans you used previously. Adjust seasoning and sprinkle with parmesan cheese and pine nuts.