Asian-inspired Edamame Pasta recipe made with edamame spaghetti, sliced Cremini mushrooms, and toasted walnuts. Edamame noodles are naturally high in fiber and protein.
Costco edamame spaghetti is a very unique ingredient. If you've ever prepared the noodles, you know how fragile they are compared to classic spaghetti noodles. This makes them a little tricky to work with. I've tried them with spaghetti sauce and I didn't love them at all. So I came up with this Asian inspired edamame pasta recipe. It's a close favorite to my Thai Zucchini Noodles and Veggie Lo Mein.
What is edamame pasta?
Edamame noodles are made with one ingredient...edamame beans. This makes edamame spaghetti the perfect pasta noodle when cooking for restricted diets like gluten free, vegan, and vegetarian.
Ingredient notes
Recipe amounts are included in the printable Edamame Spaghetti recipe below.
- edamame spaghetti - available by various brands
- sesame oil - or preferred oil
- crimini mushrooms - or other mushroom variety
- walnuts - plain walnuts are perfect for this recipe
- soy sauce - or tamari
- black pepper - as needed to season
How long do you cook edamame?
Edamame spaghetti is very fragile and breaks apart easily. You can cook it using a classic stove boiled method. You'll see that the package instructions call for about half the time used when cooking traditional pasta, so about 4 minutes. In other words, it cooks very quickly.
Recipe tips
- Don't expect edamame noodles to cook like regular pasta. Just allow them to be fragile and expect that they'll fall apart a little during the cooking process.
- It's very easy to overcook edamame spaghetti because they only require about 4 minutes to fully cook.
- Be very gentle when handling cooked edamame noodles to prevent breaking them.
Asian noodle recipes we love
Edamame Pasta with Creminin Mushrooms
INGREDIENTS
- 2 ounces Edamame Spaghetti
- Water, to boil noodles
- ½ cup Walnuts, chopped
- 1 tablespoon Sesame Oil, or preferred oil
- ½ pound Cremini Mushrooms, thinly sliced
- 1 teaspoon Soy Sauce, or tamari
- ¼ teaspoon Black Pepper
Instructions
- Cook EDAMAME PASTA according to package instructions.
- Rinse with cool water and set aside to drain.
- Heat skillet or wok over medium-high heat.
- Add WALNUTS and toast until lightly browned and fragrant, stirring continuously. Transfer walnuts out of the skillet and set aside.
- Add SESAME OIL to the skillet and heat until shimmering.
- Add MUSHROOMS to the skillet and and sauté until slightly tender, stirring as needed.
- Add cooked edamame noodles to the skillet and heat until warm, tossing gently as needed.
- Season with SOY SAUCE and BLACK PEPPER. Add toasted walnuts to the entree and serve warm.
Equipment
- large nonstick skillet or wok
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Ruta says
Very good! Originally tried making edamame pasta with red sauce, and was extremely disappointed. Couldn’t even salvage it. The ingredients in this recipe go perfectly together and complement each other. Very yummy! The nice value bag from Costco will not go to waste!
The Kitchen Girl says
Awesome! Yep, I had the same experience the first time I made edamame pasta, and then dialed in this method. I'm so glad you enjoyed and thanks so much for the feedback 🙂
Anu Garg says
I haven't tried this recipe yet, Though I made a one pot pasta dish out of explore brand edemame spaghetti and it turned out quiet chewy, which I didn't enjoy much,
Wondering if that is how the texture of edemame spaghetti is, however you make them? Hope that is not the case with this recipe?
The Kitchen Girl says
Yeahhhh, I cannot recommend edamame pasta for a one pot pasta since those usually use a no-strain method. Edamame pasta really needs to be strained and rinsed to stop it cooking any further once it's done cooking. Does that make sense?
Geetha says
Hi. I was searching for recipes online and came upon your article. This is my take on cooking the pasta. I boiled a pot of water with some salt. Removed the pot from the stove top when the water came to boil, added the pasta(whole without breakking), closed the lid and tested it at 3 and 5 minutes. I felt it was best at 5 and dropped it into a strainer over the sink. Did not run cold water. It was good, held well on sauteing and did not break up. I may break it before cooking next time.Hope it helps
The Kitchen Girl says
Great! Thanks for the tips! It's a very delicate pasta, but delicious when it's served 🙂
Regina says
An excellent base recipe and thanks for the warnings! I followed the suggestions made here in the comments, to soak the edamame pasta rather than boil it. What a great call. I added olive oil, salt and a bit of soy sauce to the soaking liquid which took a bit of the aftertaste away - not all of it!
I then drained the pasta and lightly sauteed it in sliced mushrooms, butter and olive oil and minced garlic, just until hot.
I sprinkled freshly grated parmesan cheese over the top and freshly ground black pepper - it was surprisingly delicious.
The Kitchen Girl says
Awesome, Regina! So glad you enjoyed it 🙂 Yeah, edamame pasta is definitely not your typical noodle. I like what you did to yours ... and thanks for the review!
Terri says
I tried these noodles with a peanut sauce - sticking with the Asian theme. It was really good.
The Kitchen Girl says
Oh interesting idea to use peanut sauce. Good call on the Asian theme...I hated them with traditional pasta sauce LOL
Nance Hutch says
We love these in stir fry dishes too! Lots of veg and tofu or lean protein. I'm planning on doing them with pesto as well.
The Kitchen Girl says
So glad to hear it! Thanks 🙂
Kav says
Thank you,that was a yummy recipe
I did tried it with whole wheat penne pasta and came out so good.Even my 18 year old baby enjoyed it
Traci Antonovich says
Perfect! So glad you enjoyed it 🙂 Thanks!
Glen Mason says
Bought the same edamame noodles at Costco and searched online for a good recipe to try. Saw the good reviews on this so decided to try it, plus the ingredients were simple and a short list. I followed the ingredients & instructions to a T and unfortunately it had zero flavor. Only way I was able to add some flavor (without adding other ingredients) was by tripling the salt & pepper the recipe called for. And even then it still tasted meh. Giving this recipe one star because while I like to eat healthy, I also want my food to taste good.
Traci Antonovich says
Hi Glen, well, I've def never promoted this recipe as a "must-make". In fact, these noodles are...not very flavorful and can be difficult to work with. But, that was my intent of this post...hopefully that comes across. The recipe is one application and always customizable. You sure won't see me telling you to give it another go LOL...stick with the classics.
Martie says
I just made a olive oil and mushroom sause and added a spoon of water based chopped garlic. Pepper and a little pinch of salt. A little light sprinkling of parmesan and it was perfect.
The Kitchen Girl says
Awesome, Martie! Now I want some 🙂 Thanks for the ideas!
Linda Brechbiel says
can i use pistachios instead of walnuts
Traci Antonovich says
Hi Linda, I've never tried it but it sure sounds delicious 🙂
alyssa says
oooooo perfectly simple and tasty 🙂 just made these and am enjoying now! thank you !!
Traci Antonovich says
Thanks so much, Alyssa! Yes, I love these edamame noodles 🙂 Glad you enjoyed the recipe!
Arlene Milgram says
If this calls for 2oz of pasta I can only assume than it is for a single serving. Am I correct?
Traci Antonovich says
Hi Arlene, the total yield of the final dish is about 4 cups. So, if it's a main dish, yeah, we'd probably call that 1 serving in our house. I hope this answers your question 🙂
Brooke says
This is great, Traci! A high-protein vegan dish is just what I was looking for, and I think we have some of this edamame pasta laying around our house somewhere!
Traci Antonovich says
Oh yay! Glad you found this one, Brooke! I forgot to mention this one to you. It's the only way I like eating these noodles, actually. Hope you like the recipe 🙂
Msethna says
I added capers some bell pepper and used portobello mushrooms diced.
Traci Antonovich says
Thanks...I purposely kept this one simple so people could add their favorite things to it 🙂
Jennifer Gleason says
This recipe is a good "starting" point but, in and of itself, is boring. Sorry! No offense. I added a LOT more olive oil. I sauted separately broccoli rabe with garlic and cut it small enough to add to the dish. I also added about a tablespoon of champagne vinegar and parmesan cheese, salt and pepper. It was good. I also tried the tip to put the edamame noodles in room temperature water for an hour before and then run hot water over them.I liked that al dente quality of the noodles.
Traci Antonovich says
Heyyy Jennifer, none taken. Not every recipe can be a home run with everyone. I think that right out of the gate, these noodles are a challenging flavor and texture, which is why I keep them super simple and allow people to embellish, just like you did. I mostly wanted my readers to know that they shouldn't try to sub these noodles into their conventional, red-sauce pasta entree (b/c I did that once...and ewwww LOL). Thanks for your feedback
Amy Lynn Berteotti says
So these noodles are a staple in our house. We never boil them though. We soak them in room temperature water for 1 hour and they stay together perfectly. You can them place warm sauce on them or simply run them under hot tap water for a few seconds. You can soak them longer I you like them softer than al dente.
Traci Antonovich says
Amy, that's such a great tip! I'm going to try that next time I have a box on hand. I always soak rice noodles, so yeah, I could see this working great. Thanks for taking the time to let me know 🙂
Michelle says
I'll try this! I made the same mistake with the noodles and hated them. Maybe the mushrooms and walnuts will lend themselves better to the taste of the edamame which was HORRID with pasta sauce
Thanks for the inspiration!
Traci Antonovich says
Awesome Michelle! I totally hear you about the pasta sauce...that wasn't my thing either, which is why I came up with this concoction. I figured you can't go wrong with mushrooms and walnuts on any noodles, right? Hope it turns out to your liking! Cheers!
Elaine @ Dishes Delish says
I've never heard of edamame noodles. I can not wait to look for them as I'm always looking for fun and good alternatives to traditional pasta! Your recipe looks so delicious and simple and I can't wait to make it.
Traci Antonovich says
So glad to hear it Elaine...and thank you! If you decide to make it and can't find the noodles in the store, I have them linked up to Amazon in the blog post. Thanks for stopping by! 🙂
Thanh | Eat, Little Bird says
I've never heard of these noodles but I know that I would like them! I love noodles of all sorts - must look out for this the next time I'm at the Asian grocer.
Traci Antonovich says
Yay Thanh, hope you find them...and love them! Thanks for stoppin by 🙂
Mary says
Now I wish I shopped at Costco, because I've never seen these but they're lovely and they sound delicious!
Traci Antonovich says
Haha, well you can always order them on Amazon. I even have it all linked up in the blog post if you ever get in the mood to try the product. It's funny b/c so many people haven't heard of them, and they appear to only be at Costco from what people have said. Thanks for stopping by! 🙂
Lisa | Garlic + Zest says
This sounds really different -- and the crunchy walnuts are a great textural contrast! Would love a bite!
Traci Antonovich says
Thanks Lisa! Yeah, these edamame noodles really lend to a unique ingredient combination such as mushrooms and walnuts. 🙂
Deanna says
These simply look amazing!!!
Traci Antonovich says
Thanks so much, Deanna! I'm a pretty big fan myself 🙂