March 27, 2014

Wellness Recipe: Vegan Edamame Pesto & Linguine

Employee Wellness Program

Enjoy this spring pasta dish filled with fresh basil and healthful edamame. 

Ingredients: 

2 garlic cloves
1 cup basil, chopped
1/4 cup cilantro leaves, chopped
14 oz. edamame, shelled
1/2 cup low sodium vegetable broth
2 tbsp. lemon juice
1 tsp. extra virgin olive oil
3/4 tsp. salt
2 tbsp. nutritional yeast flakes
10 oz. whole wheat linguine
1 tsp. extra virgin olive oil 
1 red onion, chopped
1/2 lb. mushrooms
2 garlic cloves
1 tsp. thyme
1/8 tsp. salt
1 sprig basil

Directions: 

  1. Bring a pot of water to a boil.
  2. Prepare the pesto: pat dry basil, cilantro and edamame. Place garlic and basil in food procssor and pulse a few times to chop.
  3. Add the remaining ingredients (cilantro, edamame, vegetable broth, lemon juice, olive oil, salt, and nutritional yeast) and blend until relatively smooth, scaping down the sides to incorporate. Add a little more vegetable broth if the mixture seems too stiff. Set aside until ready to use. 
  4. Preheat a large pan over medium heat. At the point your pasta water should be ready, so add the linguine. 
  5. Saute onion in oil for about 5 minutes. Use a splash of water if pan becomes too dry. Mix in mushrooms, garlic, thyme, and salt. 
  6. Cover pot and cook 5 more minutes, stirring occasionally.
  7. Drain linguine. 
  8. When the mushrooms have cooked down, add linguine and pesto to the pan. Use a pasta spoon to stir and coat the linguine. Continue to saute and mix well to ensure the pesto is heated through, about 3 minutes. The pesto should be relatively thick, but if it's too thick, add a few tablespoons of water. Serve immediately, garnished with chopped basil.  

Print recipe here.

This Wellness Recipe is part of Employee Wellness Program's "Recipe for Success!" initiative. These recipes meet healthy nutritional guidelines, as specified by the program.

Find other recipes and learn more about "Recipe for Success!" here.

Nutritional Facts Serv. Size: 1 cup, Amount Per Serving: Calories 360, Fat Cal. 80, Total Fat 9g (14% DV), Sat. Fat 1g (5% DV) Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 420mg (18% DV), Total Carb. 52g (17% DV), Dietary Fiber 7g (28% DV), Sugars 4g, Protein 18g, Vitamin A (20% DV), Vitamin C (20% DV), Calcium (8% DV), Iron (20% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

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