Mushroom Edamame Pasta- Vegan, Gluten-Free

Mushroom Edamame Pasta- Vegan, Gluten-Free

Prep Time: 15 minutes



  • 2 cups brown rice penne, cooked
  • 1 cup of sliced mushrooms
  • 1 cup shelled edamame
  • 1/2 small red onion thinly chopped into small pieces
  • 4 large cloves of garlic chopped into tiny pieces
  • 1/4 cup olive oil
  • 1 tablespoon white wine (optional)
  • 3 dashes of chili flakes
  • salt and pepper to taste

Cashew Cream Sauce

  • 1 cup raw cashews
  • 1/2 cup nutritional yeast
  • 1/2 cup water
  • salt and pepper to taste


1. In a large skillet over medium heat, pour the olive oil. Add the garlic and onion. Stir for 3-5 minutes.

2. Add the mushrooms, salt and pepper, sauté for 10-12 minutes.

3. Blanch the edamame, then add them to the mushrooms along with the chili flakes. Add the wine.

4. In a blender, pour the cashews, nutritional yeast, salt, pepper and a bit of the water. Blend and add water as you go. Set aside.

5. Cook the pasta according to directions, strain and rinse under cold water.

7. In a large bowl, mix the pasta with the mushrooms and edamame. Slowly pour the cashew cream sauce over the mix. Stir, and pour the amount of sauce in that is to your liking. Add salt and pepper.

Option to top with black sesame seeds and serve over a bed of spinach.