Name: Lemony Vegan Edamame Pasta with Toasted Almonds & Herbs
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 oz edamame pasta; 2 tbsp extra-virgin olive oil; 3 cloves garlic, thinly sliced; 1/2 tsp crushed red pepper flakes (optional); 1 lemon, zested and juiced; 1/2 cup flat-leaf parsley, chopped; 1/4 cup fresh basil leaves, torn; 1/4 cup slivered almonds; 1/2 cup cherry tomatoes, halved; Salt and black pepper, to taste

Lemony Vegan Edamame Pasta with Toasted Almonds & Herbs

TenderBanana4064

This bright, weeknight-friendly edamame pasta is a celebration of California summer: lemony, fresh, and packed with herbs. The edamame noodles bring plant-based protein and a tender bite, while toasted almonds add a satisfying crunch and nutty aroma. Quick-sautéed garlic and tomatoes build a savory base, and a generous handful of parsley and basil infuses each forkful with Mediterranean flair. This dish is as vibrant on the plate as it is on the palate, perfect for a cool evening or sunny afternoon. Plus, it comes together in under 30 minutes for fuss-free, feel-good eating.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook edamame pasta according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
While pasta cooks, toast slivered almonds in a dry skillet over medium heat, stirring often until golden and fragrant, 2-3 minutes. Remove from skillet and set aside.
In the same skillet, heat olive oil over medium heat. Add sliced garlic and cook until just golden, about 1 minute. Add red pepper flakes if using, then the cherry tomatoes. Sauté for 2-3 minutes, until tomatoes are just softened.
Add drained pasta to the skillet with the garlic and tomatoes. Toss to coat, adding reserved pasta water a little at a time if it looks dry.
Stir in lemon zest and juice, parsley, and basil. Season with salt and black pepper to taste.
Divide pasta between bowls. Top with toasted almonds and an extra sprinkle of herbs if desired. Serve immediately.