Very Green Vegetable Pasta! Made with edamame noodles and loaded with spring vegetables, this pasta is totally vegan, gluten-free, and packed with plant-based protein! It comes together in just 15 minutes, and is endlessly adaptable.
Spring has finally sprung, and with it all the wonderful light, green, fresh tasting things. It's such a welcome change after weathering the looooooong winter this year. But I have to admit, I'm still not in super salad mode. I need a little hand holding to bridge the seasons.
And, folks, if pasta won't hold your hand, I honestly don't know who will. So let's make some Very Green Vegetable Pasta, ok?
But this isn't just any pasta - it's BEAN pasta! Green edamame noodles, to be precise. Plant-based, protein-packed, quick-cooking bean pasta! It's pretty darn good stuff.
If you haven't tried cooking with edamame noodles or another type of bean pasta before, implore you to give it a try. You definitely won't be fooling anyone into thinking that it's the real deal, but I think it still deserves a spot in your dinnertime rotation. And if you're a heavy skeptic (or are feeding a heavy skeptic) then I suggest mixing it 50/50 with regular pasta, as I do in these One-Pot Lemony Kale Noodles.
Loaded up with fresh spring veggies, frozen peas, and lots of herbs, this is the bright, fresh, one-pot meal you've been waiting for all year.
What do I need to make this recipe?
Alrighty folks, here is the blueprint. You're going to need:
- Edamame noodles --> Or regular pasta, or a mix, if you prefer.
- Broccoli --> Chopped florets and stems.
- Frozen peas --> Good old reliable frozen peas.
- Fresh dill --> Bright and herby.
- Fresh parsley --> Even brighter!
- Sliced radishes --> Pretty and crunchy.
- Lemon --> For that citrus zing.
- Olive oil --> To bring it home.
- Chopped hazelnuts --> To finish it off!
Do you feel healthier just looking at all that green stuff? I know I do!
How do I make edamame noodles?
Here's what to do: you bring a big ol' pot of water to the boil and salt it generously.
Add the edamame noodles, and let it do its thing. The cooking time will vary from brand to brand, but my edamame noodles cook up in about 4 minutes.
A couple of minutes before the end of the cooking time, you throw in the chopped broccoli and the frozen peas. You want them to be lightly cooked, but still fresh and have a bit of crunch to them.
Then, gather up your support crew. This is your chopped herbs, some radishes sliced into fancy little matchsticks (not as fussy as it sounds), some chopped, toasted hazelnuts (friends, I cheated and bought pre-toasted hazelnuts and I don't regret a thing!), a lemon, and some good-quality olive oil.
All that gets tossed in with the edamame noodles and veggies, and becomes a veritable party of flavours and textures you know you're going to want to get directly into your face. And it took you all of 15 minutes to make it?
Bingo, bango, bongo. Very Green Vegetable Edamame Pasta for the win!
Is this pasta gluten-free?
Legume pasta is kind of amazing. It varies from brand to brand, but this one in particular contains nothing but green soybean flour. Some are blended with a different type of flour, which is usually gluten free, but check the labels if that's important to you.
Are edamame noodles vegan?
Yes my friends, edamame pasta is completely vegan. Edamame pasta is also a good source of complex carbohydrates, and since it's packaged with lots of fiber and protein, it'll help keep your blood sugar nice and stable. It also fills you up without making you feel sluggish and overly full.
Is bean pasta right for me?
Since bean pasta is made from beans, it's hella rich in dietary fiber and plant-based protein. But, listen up: bean pasta is not for everyone! If you're sensitive to FODMAPs then bean pasta may not be a good choice for you.
I normally have an iron gut, and I did find that one of the times I ate this pasta it caused some problems. However, I ate it the next three days in a row without incident, so who knows.
Tips for making this recipe:
- Edamame noodles cook very quickly, so be sure to have all of your chopping done before the pasta goes into the water.
- Toast and chop your hazelnuts ahead of time, or, buy pre-toasted hazelnuts to save yourself some time!
- If edamame pasta isn't your thing, you can totally make this recipe with regular ol' pasta. I think it'd be fantastic made with fresh egg pasta as well.
- As written, this recipe is completely vegan...
- But, if you want to fancy it up even more, serving it with a poached or soft boiled egg over top would be lovely.
- I also fully endorse serving this Very Green Vegetable Pasta with a ball of burrata torn and scattered over top. I did this twice, and it is delicious.
Other quick and easy pasta recipes you might enjoy:
Orecchiette with Broccoli and Lemon
One-Pan Vegetable Gnocchi Bake with Ricotta
Black Bean Noodle Bowls with Spicy Sesame Sauce
Warm Zucchini Noodles with Tomatoes and Halloumi
Creamy One-Pot Pasta with Peas
Very Green Vegetable Pasta
- 7 oz green soybean fettuccini
- 8.5 oz broccoli florets and stems
- 1 cup frozen peas
- 3 tablespoons chopped dill
- 3 tablespoons chopped parsley
- 4 radishes sliced into matchsticks
- ½ cup toasted hazelnuts roughly chopped
- 1 large lemon juiced
- 4 tablespoons extra virgin olive oil
- salt and pepper to taste
- Start by chopping the broccoli and herbs, toasting and chopping the hazelnuts, and slicing the radishes.
- Place a large pot of water over high heat and bring to the boil. Salt the water generously, and then add the green soybean fettuccini.
- About 2 minutes before the end of the cooking time (check your package for specific instructions) add the broccoli and frozen peas to the cooking pasta.
- Drain in a colander, and then return the cooked pasta and vegetables to the same pot.
- Add the lemon juice, olive oil, radishes, and herbs, and toss well. Season generously with salt and pepper.
- Serve in bowls topped with toasted hazelnuts and drizzled with extra olive oil.
Originally published April 12, 2018. Updated, edited, and last re-published April 22, 2020.
You know I'm a fan of bean pasta, with black bean being my favourite. But it ain't much of a looker with salad (can you imagine how scary that would look!) Your welcome-to-spring salad sounds delicious and so easy to put together. A winner!
I love black bean pasta with Asian flavours, like a spicy peanut sauce and the like. But I've dabbled in other types of bean pastas, like red lentil fusilli and soybean fettuccini for other uses. And I've got a box of lentil lasagna sheets in my cupboard slated for experimentation as well! So much fun to play around with these alternative pastas!
Not being a big fan of tomato sauce, I was eager to try this recipe but I made a few adaptations. I couldn't find the pasta mentioned (but I didn't look very hard because I'm not a huge fan of bean pasta either). I managed to find some fresh garlic pasta (wheat) that was green in colour so I used that and then I swapped some shelled edamame beans for the peas to add some extra protein. I also had some spinach laying around that I needed to use up so I added that and some asparagus just because I like it. This made the green vegetable pasta greener and even more veggies. My husband couldn't have nuts so I topped it with goat feta cheese. I think this is now my new favourite dish; the combination of the olive oil, lemon juice and fresh dill is absolutely delicious! You have to try this recipe!
Hi Marina, nice to hear from you! I think those adaptations sound fantastic. Although I haven't tried this with feta, it sounds like the exact right kind of flavour to go with this pasta dish. I've got a batch of fresh spinach pasta in the freezer waiting to be rolled out, so I think I may repeat it with fresh pasta as well! I'm so glad you enjoyed this dish as much as I do 🙂