Edamame Pasta With Chimichurri Sauce

This edamame pasta with chimichurri Sauce gives you a nice protein boost and is a  great summery vegan dish. You can enjoy it cold or warm! We used roasted garlic for our chimichurri sauce, for a milder garlic flavor that doesn't stay with you all day.

What is Chimichurri Sauce?

We've obviously been a little obsessed with chimichurri sauce lately! It's such a great sauce to use during the summertime! It's light, refreshing, bright, and full of flavor, and goes with everything!

This super tasty sauce of Argentinian origin (pronounced CHEE-MEE-CHOO-REE)  is usually served with grilled meat. It's also traditionally made with raw garlic, but we like roasting ours, to avoid having that garlic taste in our mouths all day!

In this recipe, we are serving it with edamame pasta, which is quite unusual, but absolutely delicious. And to make it a complete dish, filled with plant-based protein and fiber, we used Explore Cuisine's Edamame Pasta, instead of regular wheat pasta. The roasted tomatoes add a freshness and a pop of flavor that works great with the chimichurri, and the roasted corn adds a touch of sweetness, texture, and also some carbs!

This Edamame Pasta With Chimichurri dish is ideal to enjoy during the summer and all year long, and it can be served warm or cold.

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Edamame Pasta With Chimichurri Sauce

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• Author: Vicky & Ruth
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Edamame Pasta With Chimichurri Sauce gives you a nice protein boost and is a  great summery vegan dish. You can enjoy it cold or warm! We used roasted garlic for our chimichurri sauce, for a milder garlic flavor that doesn't stay with you all day.

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Ingredients

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For the Chimichurri Sauce:

• 1 head of garlic
• 2 bunches of parsley, thoroughly washed ( about 2 packed cups)
• 3 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• ⅛ tsp red pepper flakes
• ½ tsp - 1 teaspoon salt to taste

For the edamame pasta:

• 3 ears of corn, with the husk
• 2 ½ dozen large on the vine cocktail tomatoes
• 8oz Explore Cuisine Edamame Fettucine
• 1 tsp olive oil
• 3 tbsp raw pinenuts

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Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and arrange the corn and tomatoes on it
2.  Cut the bottom of the head of garlic, wrap it in aluminum foil and place it on the baking sheet.  Bake it for 30 minutes, along with the tomatoes and corn. Remove the tray from the oven and let everything cool
3. Combine all the chimichurri ingredients (including the roasted garlic) in a food processor and pulse until smooth
4. Cook the edamame pasta following the package instructions. Drain well and set aside in a large bowl.
5. Heat the olive oil in a small pan over medium heat. Add the pine nuts and cook for 2-3 minutes until golden brown, stirring constantly (watch them carefully since they burn easily). Set aside
6. Remove the husk from the corn and using a sharp knife, cut the corn kernels off the cob and place them in the bowl with the pasta. Roughly chop 2 dozen of tomatoes (let the other ½ dozen whole) and add them to the bowl with the corn, make sure you include the juice. Add the chimichurri sauce and toss it all together. Add pine nuts and adjust with salt and pepper to taste.  
7. You can heat everything is a skillet if desired.

• Prep Time: 15 min
• Cook Time: 30 min
• Category: Main Dish
• Method: Stovetop / roasting
• Cuisine: Argentinian

Nutrition

• Serving Size: ¼
• Calories: 469
• Sugar: 8
• Sodium: 331
• Fat: 19
• Saturated Fat: 2
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 39
• Fiber: 4
• Protein: 31
• Cholesterol: 0

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