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bowl of summer green protein pasta placed on a table, shot from the side

Summer Green Protein Pasta

A light summer pasta dish with fresh herbs and citrus notes. Serve hot or cold.
Course Pasta
Cuisine Mediterranean
Keyword Protein Pasta
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 3
Calories 297 kcal

Ingredients

Sauce

  • 1 tsp olive oil optional
  • 4 garlic cloves diced
  • 80 g spinach
  • 2 tbsp vegan basil pesto
  • 200 ml vegetable stock
  • 200 ml cold water
  • Few sprigs fresh rosemary
  • 150 g edamame spaghetti

Vegetables

  • 80 g tenderstem broccoli roughly chopped
  • 80 g sugar snap peas roughly chopped
  • 80 g trimmed string beans roughly chopped

To serve

  • Juice of one lime
  • 1-2 tbsp vegan parmesan

Instructions

  1. Add the spinach, pesto and water to a blender and blend until smooth. Prepare the stock. Heat a large frying pan to low medium heat. Add some oil, if needed, then add the garlic for a couple of minutes. Transfer the blended liquid and the stock to the pan and reduce to a low simmer for 7-8 minutes.
  2. While the sauce is simmering, lightly sauté the vegetables in another pan for roughly five minutes.
  3. Add the edamame spaghetti to the sauce. Stir for a minute or so until it’s fully coated in the green liquid. Add the vegetables and stir once again. Cook for a further 2-3 minutes, stirring a few times, until the edamame spaghetti is cooked. By this time there should be very little liquid remaining.
  4. Remove from the heat and add the lime juice and sprinkle with the vegan parmesan prior to serving.

Serve and enjoy!