Pasta With Edamame Pesto Recipe
By Noble Veggies
🔪Prep Time: 10 mins
👩🍳Cook Time: 20 mins
400 g of pasta of your choice
1 cup frozen edamame
½ cup cashew soaked
½ cup nutritional yeast
3 tbsp. olive oil
water if needed
salt and pepper
1Soak the cashew in hot water for 30 minutes
2Cook the edamame for 10 minutes in boiling water
3Prepare the pesto by mixing together the edamame with the soaked cashew, the olive oil and the nutritional yeast and water (if you feel that it is not necessary to untie the pesto, you do not have to add the water). Mix again. Add salt and pepper to taste.
4Cook the pasta in boiling water.
5Serve pasta with pesto
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.