Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
This recipe is from Calum Harris’s cookbook Batch: Prep Ahead. Easy Meals. All Plants. Read our full Climate Cookbook review and get more recipes here.
Print
Gorj Garlic Edamame Pasta
- Yield: Serves 4
Description
One of the first recipes I ever uploaded to the internet was a plant-based dish called Green & Mean Pasta. I’m not sure what was so mean about it, but what I did love was that the greenness didn’t take away from how gorgeously garlicky it was. Because greens = healthy and healthy can = boring, but this is not.
Ingredients
Units
Scale
- 14 oz broccolini
- 6 garlic cloves
- Light olive oil
- Salt and pepper to taste
- 1 16–oz box dried rigatoni
- 3/4 cup frozen peas, slightly rounded
- 1 1/2 cups frozen edamame beans
- 11 cups baby spinach
- Juice of 1 lemon
- 1 1/2 cups fresh basil, loosely packed
- 1/2 cup nutritional yeast
Instructions
- Chop the broccolini up into little tiny bits and pop the garlic cloves out of their skins. Fry them both in a large frying pan over a medium heat with a good glug of olive oil and a good salting and peppering.
- Now get your large saucepan on the heat with boiling water and give that a salt too. Pop your rigatoni in and follow the packet instructions until it’s cooked.
- When the broccolini starts to soften up a bit, add the peas, edamame, and baby spinach to the frying pan. Cook until the peas and edamame defrost and the spinach wilts.
- In a large food processor, add the cooked veggies, lemon juice, basil, and nutritional yeast. Get a jug and take some of that pasta water out of the saucepan, around 2/3 cup. Pour it into the processor and blitz everything until you have a smooth and vibrant green pasta sauce. Give it a season to your taste.
- Drain your pasta and pop it back into the saucepan, then lovingly pour that green sauce in. Stir it all so it’s combined, and voilà. I think that’s a green pasta worth crying about, if you cry about your food.
Notes
- If somehow you have spare sauce, may I recommend using it as a green dressing for a salad, or perhaps as a sandwich sauce, if you’re into that. I don’t judge.
- I’d recommend storing this in a container as you would if you were serving it at dinner. It’ll last for 3 days in the fridge. Alternatively, make the sauce only for batching, then loosen with pasta water when you come to use it.
Reprinted from Batch: Prep Ahead. Easy Meals. All Plants with permission from Carnival, an imprint of The Quarto Group.
