This edamame pasta dish is made with edamame spaghetti noodles, mushrooms, walnuts, extra virgin olive oil, and seasoning. It’s a high fiber and low carb meal made with packaged edamame noodles.
Mushroom Walnut Edamame Pasta
If you shop at Costco, you’ve probably seen these Edamame Spaghetti Noodles.
The question is, what’s the best way to cook them?
Check out my recipe below and you’ll come to love edamame pasta after making this!v
What is edamame pasta?
Well, it’s not your everyday pasta noodle.
It’s made with two ingredients…edamame beans and water. That’s it!
This means they’re very light and fragile, which means they break apart easily.
Right out of the box, I tried using them in place of whole-grain pasta with a traditional, red sauce.
To be totally honest, I did not love the results.
Buuuuut, when I babied them a little, they came to life in their own special way!
Please note, this is not a sponsored post, I simply wanted to give you my story, and a recipe, with this very unique product.
How to cook edamame spaghetti noodles
You’re basically cooking them using the same method as any wheat pasta, but…
- Don’t expect edamame noodles to act like wheat pasta. Just allow them to be fragile and expect that they’ll fall apart a little during the process.
- Don’t overcook them…it’s easy to do because they only require about 4 minutes to fully cook.
- Be very gentle when rinsing and draining. They’ll be prettier, trust me.
What I love about edamame pasta
A 2 oz serving of the Explore Asian brand edamame noodles has 1303g potassium, 25g protein, and 11g fiber.
The sodium in that serving is 3mg.
I want these numbers in my life!
They’re also certified organic, naturally gluten-free…and vegan; i.e., no egg product!
I’m not restricted, but I’m always on board with eating a plant-powered diet!
I’m happy to try any product that’s innovating those characteristics, especially if it’s a convenience food…and it very much is.
Mushroom Walnut Edamame Pasta Ingredients:
- organic edamame spaghetti noodles
- extra virgin olive oil
- crimini mushrooms
- Kosher salt and pepper to taste
Note: This post is not sponsored…I just happen to love these noodles.
- chef’s knife
- cutting board
- 3.5 quart stainless sauce pan
- stainless steel colander
- 11-inch nonstick skillet
Want more Asian noodles for busy weeknights?
Or grab my Sesame Kale Noodles that also come together in under 30 minutes.
These vegan Vegetable Lo Mein Noodles will have you eating happily in no time!
Edamame Pasta with Mushrooms and Walnuts
- 2 oz Organic Edamame Spaghetti Noodles
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 lb Cremini Mushrooms thinly sliced
- 1/2 cup Walnuts chopped
- 1/4 tsp Kosher Salt
- 1/8 tsp Black Pepper
- Cook edamame pasta according to package instructions; rinse with cool water to stop them cooking; allow to drain, then set aside.
- In a large, nonstick skillet over medium-high heat, heat OLIVE OIL.
- Add MUSHROOMS; sauté until slightly tender (about 3 min).
- Add WALNUTS; sauté until lightly browned and fragrant.
- Add cooked edamame noodles back to the skillet and heat until all ingredients are warmed through; sprinkle SALT and PEPPER to desired taste; serve warm.