Edamame Pasta


Servings: 3-4 | Prep time: 15 minutes | Cook time: 10 minutes

  • 3 servings (240g)  Kaslo Sourdough Whole Wheat Pasta
  • 1 cup organic non-gmo edamame, shelled and thawed
  • 1/2 cup fresh parsley, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup raw cashews
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Boil water with salt. Add pasta and cook to desired firmness (5-8 minutes).
  2. Meanwhile, add cashews to a high speed blender or food processor, add nutritional yeast, garlic powder, salt and pepper. Pulse until parmesan consistency.
  3. Once pasta has finished cooking, drain and let cool for 10 minutes.
  4. Combine olive oil, chopped parsley, edamame beans and 2 tablespoons of the cashew parmesan with cooled pasta.
  5. Mix and top with more cashew parmesan and garnish with more parsley.

Serve and Enjoy!

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Use the extra cashew parmesan for a salad topping. Store in the fridge in a sealed container for up to a week.