This was my first time making edamame pasta and I was excited to experiment in the kitchen. For pasta lovers like myself, it is pretty amazing to get your pasta fix minus the bloating and the guilt. I read about edamame pasta and wanted to make sure mine came out just right. The most common complaint I heard was that it was very delicate and falls apart easily so I knew cooking it the minimum time would be important to keep the pasta texture.
I love the flavor of edamame and thought about the flavors that would go nicely. I tend to make things up as I go along. Sometimes my kitchen experiments are a flop and sometimes they are a hit. This recipe is a hit!! I hope you enjoy the flavor explosion as much as I did. Feel free to improvise to your taste or to what happens to be in your fridge. That’s what I do. Cooking is not baking, be creative!! *Below is the link to amazon where you can purchase the edamame pasta. Costco sells it as well. Please comment below and let me know how what you think!
Prep Time: 15 minutes
Cook Time: 40 minutes for roasting, 15 minutes active cooking
- 1 box of edamame pasta
- 1 package of shiitake mushrooms, rinsed and chopped
- 6 cloves of minced or shaved garlic
- 2 cups of cubed pumpkin
- 8 cut up pieces of sundried tomato (optional)
- olive oil
- black truffle oil
- unsalted butter
- 1/2 cup of chopped walnuts
- freshly grated parmesan cheese
- salt & pepper
- crushed red pepper flakes
- Start Roasting your pumpkin as this will take time.
- Preheat oven to 450.
- Add pumpkin to mixing bowl and mix in olive oil, salt and pepper. Toss well.
- On a cookie sheet or casserole dish, line dish with baking paper or aluminum foil and spread out your pumpkin.You want them to be spread out to roast evenly.
- Roast for approximately 40. I like mine really crispy..more on the burnt side. Toss them halfway through to brown both sides.
- After pumpkin is roasted and crispy set aside.
- Fill a medium sized pot with water and start boiling for pasta.
- In a separate wok or medium saucepan add your shaved garlic. Add olive oil and sauté on medium heat until soft not browned.
- Add your chopped shiitake mushrooms and chopped walnuts to the pan and sauté until mushrooms and walnuts are slightly browned.
- Add a slice of butter to pick up bits of garlic and brown ingredients a bit more.
- Season with salt and pepper to taste.
- Add pumpkin to your pan and cut pieces of sundried tomato and mix together.
- Add box of edamame pasta to pot with boiling water. Boil for 3-31/2 minutes for al dente and a better pasta consistency.
- Drain pasta and rinse.
- Add pasta to your pan with your ingredients.
- Drizzle pasta mixture with truffle oil and add a bit more salt and pepper and crushed red pepper flakes for heat.
- Grate fresh parmesan cheese on top