Coat our edamame spaghetti with this delicious vegan pesto for a super simple, plant packed supper.

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Super Green Edamame Spaghetti

Vegan, Gluten-free, Dairy-free, Wheat-free. This dish combines high fibre, high protein pasta with a pesto which is rich in heart healthy fats. The nutritional yeast brings a cheese-like flavour and added B vitamins.

Course

Main Dish

Servings

people

Ingredients

• 200 g Liberto Edamame spaghetti
• 40 g Fresh Basil
• 25 g Pine Nuts toasted
• 75 ml olive oil
• 1 tbsp Nutritional Yeast
• 1 clove garlic
• 80 g Mixed green vegetables We used asparagus, fine beans and broccoli

Course Main Dish Servings people Ingredients 200 g Liberto Edamame spaghetti 40 g Fresh Basil 25 g Pine Nuts toasted 75 ml olive oil 1 tbsp Nutritional Yeast 1 clove garlic 80 g Mixed green vegetables We used asparagus, fine beans and broccoli

Instructions

1. For the pesto, add the basil, pine nuts, nutritional yeast, garlic and olive oil to a food processor and blitz.

   
2. Leave to the side while you cook the pasta for 3 minutes in boiling water.

   
3. Stir fry the vegetables in a drizzle of olive oil.

   
4. Drain the pasta, toss in pesto, and serve with the vegetables.

   

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We love getting new recipe inspiration from Instagram. Here are a selection of our favourite Liberto-loving Instagrammers.

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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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So creamy you won’t believe it’s vegan!
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