Pasta, to me, is usually a boring and effortless thing to make for dinner. This recipe caught my eye because I love spinach pastas, edamame, and mushrooms, and it’s low fat! As you read my blog you may realize that I’m not really a ‘low fat’ enthusiast, but it’s always good to eat a few healthy meals, right?
For the edamame pesto:
2 cloves garlic, chopped
1 cup packed basil leaves
Handful (1/4 cup or so) fresh cilantro
14 oz package shelled edamame, thawed
1/2 cup vegetable broth
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon salt
optional: 2 tablespoons nutritional yeast
10 oz spinach linguine or other pasta
1 teaspoon olive oil
Small red onion, in thinly sliced half moons
1/2 lb cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1/4 teaspoon salt
Extra basil for garnish
“Put on a pot of salted water to boil. Then prepare the pesto:
Place garlic and basil in food processor and pulse a few times to get it chopped up. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.
Preheat a large pan over medium heat. At this point your pasta water should be ready, so add the linguine.
Saute onion in oil for about 5 minutes. Use a little cooking spray as needed, or a splash of water if you prefer. Mix in mushrooms, garlic, thyme and salt. Cover pot and cook 5 more minutes, stirring occasionally.
The pasta should be ready now, so drain it.
When the mushrooms have cooked down, add pasta to the pan, along with the pesto. Use a pasta spoon to stir and coat the linguine. Get everything good and mixed and the pesto heated through, about 3 minutes. The pesto should be relatively thick, but if it’s too thick (not spreading out and coating the pasta) add a few tablespoons of water. Taste for salt.
Serve immediately, garnished with a little fresh chopped basil.”
This recipe is incredibly tasty, and the mushrooms and red onion are delicious! I added more nutritional yeast then the recipe called for, as I am a nooch fanatic. I have made this recipe twice now and can’t seem to figure out why my pesto never comes out as creamy looking as her photo.
While this recipe is definitely flavorful, and a winner in my book, I can’t seem to get it as heavy and creamy as I’d like it to be, even after adding more olive oil and water then the recipe calls for. I think my next attempt I will try a different brand of edamame.
I made this the other night for my parents, and we had it with a nice fresh salad and a much appreciated glass of wine. They both went back for seconds, so it must have been as tasty as I thought!
I also may have felt the need to counter my low fat dinner with a little somethin’ somethin’. Oops!