You know that feeling when something looks way too healthy to be tasty, but then it completely knocks your socks off? That’s exactly what happened the first time I tossed together this edamame pesto pasta. I wasn’t trying to reinvent anything — just wanted something fast, clean, and filling. But somewhere between the basil and the buttery edamame, magic happened.

It’s creamy without being heavy. Bold without trying too hard. The kind of pasta you could serve at a casual lunch or plate up for a dinner date and not feel embarrassed. It’s the perfect crossover dish — half comfort, half power move. And it’s all plant-based.

Active Time: 10 minutes
Total Time: 20 minutes
Servings: 2 to 3 hungry souls

Ingredients

Here’s everything you’ll need — and nothing you won’t:

• 200g edamame spaghetti (or any pasta that doesn’t fall apart under pressure)
• 1 cup shelled edamame (thawed if frozen, cooked if not)
• 2 big handfuls of fresh basil
• 1/3 cup of pine nuts (or walnuts if you’re wild like that)
• 2 garlic cloves, raw and proud
• Juice from a lemon — not bottled, please
• 1/4 cup olive oil (the good kind)
• Salt and black pepper, obviously
• 2 tbsp nutritional yeast (only if you want that nutty, almost-cheesy kick)
• Optional: chili flakes, more basil, lemon zest for the extra fancy finish

Instructions

Preparation

Boil water, salt it like you mean it, and drop your edamame spaghetti in. Give it about 5–7 minutes — enough time to make your sauce.

Grab a blender or food processor. Drop in your basil, edamame, nuts, garlic. Give it a few solid pulses. Then slowly pour in the olive oil and lemon juice while it runs. Blend until it’s creamy but still have some bite. Add salt, pepper, and nutritional yeast at the end. Taste it. Adjust. Don’t overthink it.

Cooking

When the pasta’s done, scoop out a little starchy water and set it aside. Drain the rest.

Back in the pot, toss the pasta with your pesto. Add that splash of reserved water to loosen things up — just enough to help it coat every strand like it was made for it. Warm it gently. No boiling. No burning. Just heat it through.

Serving

Spoon it into bowls. Or pile it high on one big plate — no judgment. Top with extra basil or chili flakes if you’re feeling bold. Pair with whatever your soul craves — salad, bread, nothing at all.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 410
• Total Fat: 21g
• Saturated Fat: 2.5g
• Cholesterol: 0mg
• Sodium: 160mg
• Total Carbohydrates: 35g
• Dietary Fiber: 8g
• Sugars: 2g
• Protein: 23g

Tips and Variations

You’re not married to the original version. There’s plenty of room to mess around:

• Nut-Free Twist – Swap the pine nuts with sunflower or pumpkin seeds. Still rich. Still tasty.
• Greens Remix – Throw in some spinach, kale, or arugula. It bulks it up without hijacking the flavor.
• Top It Off – Roasted tomatoes? Kalamata olives? Vegan parm? All excellent decisions.

If edamame’s not your thing, you can use peas or white beans. But honestly, give edamame a chance — it brings this earthy, almost buttery depth that nothing else quite nails.

Conclusion

You know those recipes that sneak up on you? The ones you try once and then just keep coming back to without thinking? This pesto edamame pasta is one of them. It’s light but filling. Fast but flavorful. Green in the best possible way.

It’s the kind of dish that makes you feel good without trying too hard to be “healthy.” And the best part? It doesn’t scream look at me, I’m nutritious. It just tastes really, really good.

So yeah, this one’s a keeper.

Craving more? Check out our curated lineup of mouthwatering appetizer recipes.