Looking for a high protein alternative to traditional spaghetti? Edamame spaghetti provides great texture and protein. The pesto adds fantastic richness and the sautéed mushrooms provide a nice heartiness. This dish is vegetarian, gluten free and dairy free.
Edamame Spaghetti with Kale Parsley Pesto and Sautéed Mushrooms
Kale Parsley Pesto:
- 1 1/2 cup parsley
- 1 1/2 cup kale
- 3 cloves garlic
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 Tbsp lemon juice
- 1/2 cup pine nuts roasted
- 1/2 cup olive oil
- 2-3 Tbsp olive oil
- 1/2 yellow onion diced
- 2 garlic cloves minced
- 16 oz baby portabello mushrooms sliced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 16 oz edamame pasta
- Fresh Parmesan garnish
- Fill large stockpot with water. Heat over high heat until boiling.
- Place all pesto ingredients except olive oil in food processor or blender. Begin to blend and drizzle olive oil into blender while going to emulsify. Adjust level of olive oil needed to drive desired consistency. Set aside once well blended.
- Add edamame noodles to boiling water. Add kosher salt to water. Cook according to package instructions.
- While noodles are cooking, prepare sautéed mushrooms in a large saucepan over medium high heat. Add olive oil and diced onions. Cook 3-4 minutes. Add garlic and cook an additional 2-3 minutes. Add mushrooms, salt and pepper. Turn heat down to medium. Cook for 7-8 more minutes or until mushrooms are nicely sautéed. Stir frequently while cooking. Turn heat off once done.
- Drain pasta, reserving 1 cup of pasta water. Toss drained pasta with pesto. It should nicely coat the noodles without clumping. If necessary, add a bit of pasta water to help with a smooth consistency. Add no more than 1/4 cup at a time and toss before adding more.
- Plate edamame noodles and pesto. Top with sautéed mushrooms. Garnish with fresh Parmesan. If desired, add favorite protein. We like this dish with a simple roasted chicken.