Edamame Pesto & Fettucini

Edamame Pesto & Fettucini

A question I’m often asked by my patients is about vegan sources of protein. This recipe packs in over 30gms protein per portion. Edamame are one of the few plant based sources of ‘complete protein’ meaning they contain all 9 essential amino acids your body needs. So why not give this recipe a go for Meat Free Monday?

Recipe by Dr Chintal Patel
Serves - 4
Prep. Time - 15
Cooking Time - 5
GF, DF, Vegan


  • 200gms edamame fettuccini I used the Liberto edamame fettuchini


  • Handful cashew or pine nuts
  • 2 cloves garlic
  • 3cm chunk parmesan (switch for 2 tablespoons nutritional yeast if vegan) more to serve
  • 30gms/1 handful fresh basil leaves
  • 300gms edamame (100gms for pesto, rest for topping)
  • 6 tablespoons EVOO ( or 3 oil and 3 water)
  • Salt to taste
  • Chilli to taste & sprinkle on top


  • First add all the pesto ingredients into a blender and blend until smooth
  • Add a bit more olive oil or water if needed to get desired consistency
  • Next cook the fettuccini, edamame pasta cooks very quickly
  • It only needs 1-2 minutes in boiling water.
  • Once cooked, stir in the pesto
  • Top with freshly grated Parmesan, the rest of the edamame beans and chopped chilli

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