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Edamame Portobello Pasta

What you need: 

2 tsp olive oil
1 or 2 portobello mushroom caps, sliced
2 cloves garlic, minced
1 onion, chopped
Handful fresh Parsley, chopped
Red Pepper Flakes, to taste
2 oz or about 1/2 cup rotini
1/2 cup shelled frozen edamame
Salt and pepper, to taste
Nutritional yeast, for garnish

What you do: 

1. Start a pot of salted water to boil. Boil pasta until 2 min shy of al dente (see package). at that point add edamame and boil for 2 minutes.
2. In a frying pan heat oil over medium-high heat, sautee mushrooms until brown about 5 min. Add garlic and onion and continue to cook until soft. season with salt and pepper. Add the parsley and red pepper flakes to the pan and heat for 30 sec. Add pasta and edamame and stir to combine. Transfer to a plate and top with Nutritional yeast.

Recipe Category: 


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