If you love pasta, but you don’t want all the carbohydrates that go with it, give this Organic Edamame Pasta a try.
Plant-based protein, and full of healthy fibre.
You can also add the following to the sauce:
- Broccoli
- Spinach
- Kale
- Mushroom cut in half
Taste is creamy tomato garlic base, with a noodle like texture.
Regular pasta vs Edamame pasta: Approximate values
Fibre:
Regular pasta = 2 grams
Edamame pasta = 15 grams
Carbs:
Regular pasta 2 x’s the amount of carbs because of the starch it contains. Which can spike your blood sugars.
Edamame pasta = 20 grams – 15 grams of fibre is 5 grams of carbs.
Protein:
Regular pasta 5 grams
Edamame pasta = 19 grams
Calcium and Iron:
Regular Pasta = zero calcium and 10 percent iron
Edamame pasta = 8 percent calcium and 31 percent of your daily iron.
DIET:
For 1/4 package (50 grams) dry, is packed full of 19 grams of protein, 20 grams of carbohydrates, 15 grams of fibre, and only 180 calories.
If you are on my weight management program cook the 1/4 package of Organic Edamame Pasta. It will give you enough protein with a good spoonful of this Roasted Cherry Tomato’s recipe or you can use your pasta sauce.
WHAT ARE EDAMAME’S:
Edamame’s are the immature soybeans in a pod of a plant.
Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, keto friendly, and weight management friendly – see Diet notes.
Roasted Cherry Tomato's and Protein Edamame Pasta - Vegan GF
Equipment
- Large baking pan lined with parchment paper
- Small Mixing bowl
- Blender or Food Processor
- Large Pot
- Fine Strainer
- cup, tbsp, 1/4 tsp, 1/2 tsp, tbsp
- Frying Pan
- Spoon
Ingredients
- 200 grams Organic Edamame Pasta - non-gmo 1/4 package per person 50 grams
- 2 tbsp Butter - vegan
- 1 Small onion chopped
- 3 tbsp Tomato paste
- 4 tbsp Nutritional yeast
- 1 tsp White vinegar or Apple Cider Vinegar
- 1/2 tsp Himalayan or Sea Salt ground
- 1/4 cup Sunflower oil
- 1 Handful fresh basil cleaned and dried
Roasted Cherry Tomato's
- 4 cups Cherry Tomato's cleaned and dried
- 8-10 Cloves of garlic peeled
- 4 tbsp Sunflower Oil You can also use Extra virgin olive oil
- 1/2 tsp Himalayan or Sea Salt ground
- 1/4 tsp Black pepper ground
Optional add ins:
- 1 Bunch of spinach, or broccoli OPTIONAL
- 1/2 Bunch of mushrooms cleaned and cut in half OPTIONAL
- 1 Thai Chili or 1/4 tsp Red pepper flakes OPTIONAL SPICY
Instructions
- Preheat oven to 225° F
- Add the prepared cherry tomato's and garlic into a large bowl. Mix in the 4 tbsp of Oil, and salt. Mix well.Add the mixture to the parchment paper lined baking pan.Spread them all out so they are not bunched upBake for 2 1/2 hours.Stir once in a whileRemove the pan and allow cherry tomato's to cool
- Add water to the large pot, and bring to a boil over high heat.Add in the amount of Edamame pasta and allow to simmer for 4 minutes.Drain and rinse well with cold water. Set aside
- Remove all of the roasted garlic from the tray and place them into a blender or food processor. Add in the 1/4 cup sunflower oil, basil, and optional Thai pepper or red chili flakes. Blend well.Add the roasted tomato's to a medium size mixing bowl, and gently mix in the roasted garlic oil.
- Use the large pan on medium-low heat. Add the butter and chopped onions and let cook for 5- 8 minutes.Add the tomato paste and white vinegar. Stir and cook for 1-2 minutes.Add in the Roasted Cherry Tomato Oil, nutritional yeast and stir well to combine. Cook for 5 minutes on simmer.Carefully Taste test and add little salt if desired.Set your pan of Roasted Cherry Tomato Sauce to the side.
- Plate your Edamame Pasta and top with the fresh roasted cherry tomato sauce.
- If there is any left overs of the sauce, store in a mason jar or glass container.Store in fridge for up to 3 days.