Very Green Vegetable Edamame Pasta

Very Green Vegetable Edamame Pasta! Made with green soybean fettuccini and loaded with spring vegetables including broccoli, peas, radishes, and lots of herbs, this pasta is totally vegan, gluten-free, and packed with plant-based protein! It comes together in just 15 minutes, and is endlessly adaptable. 

Green vegetable edamame pasta on a printed plate with a glass of water and a bowl of pasta in the background

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.

But this isn’t just any pasta – it’s BEAN pasta! Green edamame pasta, to be precise. Plant-based, protein-packed, quick-cooking, not-at-all-real-pasta, bean pasta! It’s pretty darn good stuff.

I decided to gather up all the green stuff and get cooking. We’ve got:

  • Fresh dill
  • Fresh parsley
  • Chopped broccoli
  • Frozen peas
  • Edamame pastas

parsley, dill, chopped broccoli, and green bean pasta on a wooden cutting board

Do you feel healthier just looking at all that green stuff? I know I do!

How do I make edamame pasta?

Here’s what happens: you bring a big ol’ pot of water to the boil and salt it generously. Biff in the edamame pasta, and let it do it’s thing. The situation 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.

a white colander with drained green edamame pasta and broccoli in it

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!

chopped herbs, hazelnuts, lemon, and olive oil on a cutting board beside a pot of green pasta

Is edamame pasta gluten-free?

Edamame 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, but lately I’ve been struggling with painful bloating when I eat certain foods (although it’s next to impossible to pinpoint exactly what’s causing it) 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.

green edamame pasta with vegetables and chopped hazelnuts in a wooden bowl with wooden serving utensils beside it.

Tips for making Very Green Vegetable Edamame Pasta:

  • 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.

plate of green vegetable edamame pasta on a grey background with a wooden bowl of pasta and a small bowl of chopped nuts beside it

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

Green vegetable pasta on a printed plate with a glass of water and a bowl of pasta in the background
5 from 2 votes

Very Green Vegetable Pasta

Very Green Vegetable Pasta! Made with green soybean fettuccini and loaded with broccoli, peas, radishes, and lots of herbs, this pasta is totally vegan, gluten-free, and packed with plant-based protein.

Course gluten-free, pasta
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 444 kcal
Author Katie Trant


  • 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
  • 1/2 cup toasted hazelnuts roughly chopped
  • 1 large lemon juiced
  • 4 tablespoons extra virgin olive oil
  • salt and pepper to taste


  1. Start by chopping the broccoli and herbs, toasting and chopping the hazelnuts, and slicing the radishes.

  2. 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.

  3. 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. 

  4. Drain in a colander, and then return the cooked pasta and vegetables to the same pot. 

  5. Add the lemon juice, olive oil, radishes, and herbs, and toss well. Season generously with salt and pepper.

  6. Serve in bowls topped with toasted hazelnuts and drizzled with extra olive oil.

Nutrition Facts
Very Green Vegetable Pasta
Amount Per Serving
Calories 444 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 3g15%
Sodium 25mg1%
Potassium 406mg12%
Carbohydrates 19g6%
Fiber 14g56%
Sugar 3g3%
Protein 28g56%
Vitamin A 930IU19%
Vitamin C 74mg90%
Calcium 59mg6%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.




  1. kellie@foodtoglow says

    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!

    • Katie Trant says

      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!

  2. Marina Mochar says

    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!

    • Katie Trant says

      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 🙂

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