Shivangi Bhagwan

High-protein edamame spaghetti with creamy basil pesto & mushrooms (LOVE @explorecuisine’s protein pastas!). My version of the green goddess pasta that’s packed with plant based protein 🥰

Pasta
Ingredients
• half pack of Explore Cuisine Edamame Spaghetti
Cook according to the packet instructions (around 5–7 minutes).
Why I love it: This pasta is made from 100% edamame bean flour and packs an impressive 24g of protein per 56g serving (dry weight), making it a fantastic high-protein alternative to traditional pasta.

Creamy Mushroom Pesto Sauce
Ingredients:
• 200g mushrooms, sliced
• 2 tbsp plain flour
• 1 cup Milk (enough to make a smooth white sauce)
• 2 tbsps of cream
• 2 tbsp homemade/store-bought pesto
• 1 tsp salt
• ¼ tsp white pepper
• ¼ tsp black pepper
• ¼ tsp mushroom seasoning
• ¼ tsp chilli flakes

Method:
1. Add some olive oil to a pan and sauté the mushrooms until they begin to brown and release their moisture.
2. Season with the salt, white pepper, black pepper, mushroom seasoning and chilli flakes.
3. Sprinkle over the flour and cook for 1–2 minutes, stirring continuously to remove any raw flour taste.
4. Gradually whisk in the milk, followed by a splash of cream, stirring constantly until you have a smooth, creamy sauce. Make sure you remove the lumps!
5. Stir through the pesto and cook for another minute. The sauce thickens quickly, so keep it slightly looser than you’d like before adding the pasta.

To Serve:
Toss the cooked edamame spaghetti through the creamy pesto mushroom sauce until well coated.
Finish with a generous grating of Parmesan (or vegetarian hard cheese), a sprinkle of freshly cracked black pepper and enjoy!

#vegetarian #vegetarianrecipes #highprotein #healthy #yummy