Creamy Vegan Edamame Pasta – High-Protein, Dairy-Free Delight
Looking for a creamy, protein-packed pasta dish that’s both delicious and nourishing? This Creamy Vegan Edamame Pasta is your answer! Made with blended edamame, garlic, olive oil, lemon juice, nutritional yeast, and a touch of miso paste, this sauce is ultra-smooth, packed with flavor, and completely dairy-free.
Not only is this recipe easy to whip up in under 30 minutes, but it’s also loaded with plant-based protein (up to 14 grams per serving), thanks to the edamame. Whether you’re looking for a quick vegan dinner or a meal-prep-friendly dish, this dairy-free pasta dish is a game-changer!
Table of Contents
Why You’ll Love This Creamy Edamame Pasta
- High in Protein – Edamame is a powerhouse of plant-based protein, making this a super satisfying high-protein pasta
- Creamy & Flavorful – A rich and velvety sauce with umami depth from miso paste and nutritional yeast this quick pasta meal will be a new favorite
- Quick & Easy – Made in just 30 minutes with simple pantry ingredients, this is a quick vegan meal all will enjoy
- Dairy-Free & Vegan – No heavy cream is needed for this dairy-free pasta, just wholesome plant-based ingredients
- Customizable – Easily switch up pasta types, add veggies, or spice it up with toppings
Ingredients
For the Pasta
- Pasta (linguine, fettuccine, or penne)
- Salt
For the Creamy Edamame Pasta Sauce
- Shelled edamame (fresh or thawed from frozen)
- Garlic clove
- Olive oil
- Lemon juice
- Plant-based milk (soy, oat, or almond)
- Nutritional yeast
- Salt
- Black pepper
- Vegan cream cheese
- Miso paste
Equipment
How to Make This Protein-Packed Pasta
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta and set aside.
- Boil the Edamame: In a separate small pot, bring water to a boil. Add the shelled edamame and cook for 2–3 minutes until tender. Drain.
- Blend the Sauce: In a blender or food processor, combine the boiled edamame, garlic, olive oil, lemon juice, plant milk, nutritional yeast, salt, pepper, vegan cream cheese, and miso paste. Blend until smooth, adding reserved pasta water as needed to reach a creamy consistency.
- Pour Over Pasta: Add the cooked pasta to a serving bowl and pour the blended sauce over it. Toss until evenly coated.
- Serve & Garnish: Plate the pasta and top with your favorite garnishes.
Topping Ideas
- Vegan Parmesan – A sprinkle of nutritional yeast or a store-bought vegan parmesan adds extra cheesiness
- Red Pepper Flakes – For a hint of heat sprinkle a pinch of red pepper flakes
- Toasted Pine Nuts or Hemp Seeds – Can add a nice crunch and extra nutrition
- Fresh Basil or Parsley – For a fresh, herby finish add in some greens
- Sautéed Mushrooms or Roasted Cherry Tomatoes – For added depth and texture add in some extra veggies
Common Questions
Can I use frozen edamame?
Yes! You can quickly boil it for 2-3 minutes until tender and then drain before use.
How long does this sauce last?
Store any leftover sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of plant milk if needed to loosen it up.
Can I make this nut-free?
Yes! Just be sure to use a nut-free plant milk like soy or oat milk.
Can I make this gluten-free?
Absolutely! Just swap the pasta for your favorite gluten-free variety.
What can I serve this with?
This pasta pairs well with a side of garlic bread, a simple salad, or roasted veggies like asparagus or broccoli.
This Creamy Vegan Edamame Pasta is a must-try for anyone looking to enjoy a healthy, protein-rich, and satisfying meal. Whether you’re meal-prepping for the week or cooking up a quick dinner, this dish will become a staple in your plant-based rotation. Try it out and let me know what you think!
Looking for other Plant-Based dinner ideas? Check out our Marinara Rigatoni Pasta Bake or our Protein-packed Vegan Cuban Bowls!
Creamy Vegan Edamame Pasta
Equipment
Ingredients
Pasta
- 8 oz Pasta, cooked according to packate instructions
Creamy Edamame Sauce
- 1½ cups Edamame, boiled
- ½ cup Plant-Based Milk
- 1-2 cloves Garlic
- ¼ cup Vegan Cream Cheese
- 2 tbsp Nutritional Yeast
- 1 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1 tsp Miso Paste
- ¼ tsp Salt
- ¼ tsp Black Pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta and set aside.
- Boil the Edamame: In a separate small pot, bring water to a boil. Add the shelled edamame and cook for 2–3 minutes until tender. Drain.
- Blend the Sauce: In a blender or food processor, combine boiled edamame, garlic, olive oil, lemon juice, plant milk, nutritional yeast, salt, pepper, vegan cream cheese, and miso paste. Blend until completely smooth, adding reserved pasta water as needed to reach a creamy consistency.
- Pour Over Pasta: Add the cooked pasta to a serving bowl and pour the blended sauce over it. Toss until evenly coated.
- Serve & Garnish: Plate the pasta and top with your favorite garnishes.
Notes
Nutrition
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