We first tried edamame pasta a while back and absolutely loved the texture – it has great chew (or, I might argue, excellent tooth sinkability for any of you who are fans of The Sporkful). Generally, we eat wheat pasta, but edamame pasta is a fun way to switch up your pasta routine and enjoy some legumes while you’re at it. The peanut sauce makes this dish extra creamy and satisfying, with a nice hint of acidity from the squeeze of fresh lime.
Edamame Pasta with Spicy Peanut SauceCourse: Meals, PastaDifficulty: Easy
Edamame pasta with creamy, spicy peanut sauce is a match made in food heaven. Top with cilantro (optional for cilantro haters, of course) and a squeeze of fresh lime for a flavor boost.
1 onion, thinly sliced
1-2 large carrots, sliced thinly or cut into matchsticks
8-oz. edamame pasta – I used edamame spaghetti
Fresh ginger, minced, to taste – I used a ~1-in knob
Garlic, minced or sliced, to taste
1-2 Tbs neutral oil (like vegetable oil)
Salt, for pasta water and to lightly salt vegetables
1-1.5 cups pasta water*
*Make sure to reserve your pasta water when the pasta is done cooking.
- Spicy Peanut Sauce (**See note)
128 g (1/2-cup) peanut butter – I used smooth natural peanut butter
75-90 g (1/4 – 1/3-cup) soy sauce
Note: I used low-sodium soy sauce because we ran out of regular soy sauce. If you are using regular soy sauce, I recommend starting with 1/4 cup and adjusting for taste later if it isn’t salty enough.
Juice from 1-2 limes, to taste
Sriracha, to taste (optional) – I used ~1.5 Tbs
You could use sambal oelek or leave out the spicy element, your call!
2 Tbs mirin (rice wine for cooking) (optional)
Cilantro, chopped, to taste (optional)
- Thinly slice the onion and carrot(s). Sauté in a large pan with the oil and a pinch of salt over medium heat. Depending on how strong of a ginger and garlic flavor you want, add them early or later on in the sauté process. For example, the longer garlic cooks, the more mellow the flavor.
- Set a pot of water to boil. Salt the pasta water and cook the edamame pasta according to package instructions. It’s okay (and I would argue preferable) for it to be a bit on the al dente side, especially since you will be adding it to the sauce later, when it will continue cooking a bit. When the pasta is cooked, strain over a container to keep the pasta water.
- In a separate bowl, prepare the sauce. Mix well. If desired, you can save some cilantro to top/decorate your finished pasta dish
- Once the vegetables are sautéed to your liking and the pasta is ready, add in the peanut sauce and stir to coat. Then, add in 1 cup of the reserved pasta water and stir to form a thin sauce in the pan.
- Add the pasta and continue stirring to evenly coat. The pasta should not look overly dry, so add in more pasta water if necessary. Reduce the heat to simmer/low and allow the pasta to sit for a couple minutes to soak up some of the sauce. Taste for seasoning and adjust if necessary.
- Serve warm, topping with more fresh cilantro if desired.
- **If you like very saucy pasta, make a 1.5 or 2 times batch of the sauce.
- Limes definitely add a delightful nuanced flavor, but you can try substituting a vinegar like rice wine or apple cider if you do not have any limes.
- This recipe will work with regular pasta, too. And peanuts will still add the legumes!
Peanut sauce and pasta are two of my favorites, and I hope you enjoy as well! Experiment with different pastas, mix up the veggies you add… have fun and make this your own!