Gluten Free Edamame Pasta Recipe

Caprese Edamame Spaghetti

July 29th, 2019 Posted by Recipes 0 thoughts on “Caprese Edamame Spaghetti”

This simple gluten free pasta dish is perfect for summer weather. It is vegetarian, however, with one simple swap it becomes vegan.  The fresh flavours pair well with our high protein, high fibre, edamame bean pasta.

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Caprese Edamame Spaghetti
Vegetarian, Organic, Gluten free, Wheat free, Egg free, High Fibre.
Gluten Free Edamame Pasta Recipe
Course Lunch, Main Dish
Cuisine Italian
Servings
People
Ingredients
  • 150 g Liberto Edamame spaghetti
  • 5 Tbsp French dressing
  • 100 g Mozzarella We used mini mozzarella
  • 1 Handful Fresh Basil
  • 125 g Cherry tomatoes Halved
Course Lunch, Main Dish
Cuisine Italian
Servings
People
Ingredients
  • 150 g Liberto Edamame spaghetti
  • 5 Tbsp French dressing
  • 100 g Mozzarella We used mini mozzarella
  • 1 Handful Fresh Basil
  • 125 g Cherry tomatoes Halved
Gluten Free Edamame Pasta Recipe
Instructions
  1. Cook the pasta for 3 mins in boiling water, drain.
  2. Toss in the french dressing.
  3. Stir in the basil, tomatoes and mozzarella. Serve warm or cold.
    Gluten Free Edamame Pasta Recipe
  4. To make this vegan simply replace the mozzarella with basil tofu chunks or vegan cheese.
    Gluten Free Edamame Vegan Pasta Recipe
Recipe Notes

Liberto Edamame Spaghetti is naturally high in plant protein and fibre. It is made using only 100% organic edamame beans.

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Vegan Bolognese

December 26th, 2018 Posted by Recipes 0 thoughts on “Vegan Bolognese”

This Vegan bolognese works perfectly with our Edamame Spaghetti. Delicious for Vegans and non-vegans alike, a dish the whole family will enjoy.

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Vegan Bolognese
Gluten free, wheat free, dairy free, vegetarian, vegan. Each serving is high in plant based protein, fibre and low in saturated fat and salt. One serving contains two of your five a day!
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 medium red onion diced
  • 2 tbsp garlic infused olive oil
  • 2 large carrots finely chopped
  • 3 sticks Celery finely chopped
  • 100 g Mixed exotic mushrooms We used a mix containing oyster and shiitake, but chestnut mushrooms would also work well
  • 2 sprigs Fresh rosemary finely chopped
  • 1 can Green lentils
  • 2 cans Tinned tomatoes Invest in good quality here
  • 1 pack Liberto Edamame spaghetti
  • 125 ml Red wine
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 medium red onion diced
  • 2 tbsp garlic infused olive oil
  • 2 large carrots finely chopped
  • 3 sticks Celery finely chopped
  • 100 g Mixed exotic mushrooms We used a mix containing oyster and shiitake, but chestnut mushrooms would also work well
  • 2 sprigs Fresh rosemary finely chopped
  • 1 can Green lentils
  • 2 cans Tinned tomatoes Invest in good quality here
  • 1 pack Liberto Edamame spaghetti
  • 125 ml Red wine
Instructions
  1. In a thick based casserole pan, fry the onion in the olive oil for 5 minutes on a medium heat.
  2. Add the carrots, celery and cook until softened. Add the mushrooms and rosemary for a further 3-4 minutes.
  3. Add the red wine and increase the heat until it has cooked away.
  4. Add the tinned tomatoes, green lentils (including water) and another can full of water.
  5. Simmer for 35 minutes.
  6. Cook the Edamame Spaghetti for 3 minutes in boiling water, drain well.
  7. Serve.
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Ricotta and Chilli Fettuccine

October 3rd, 2016 Posted by Recipes 0 thoughts on “Ricotta and Chilli Fettuccine”

Try this impressive dinner party dish.  (more…)

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