Edamame and Pasta with Roasted Peppers

Servings: 4

Because of the edamame, there is no need to add any meat or other protein to this pasta dish.



4 tablespoons olive oil
8 ounces mushrooms of choice, sliced
2 garlic cloves, minced
1/4 cup white wine
1 cup cooked edamame beans
2/3 cup chopped roasted peppers
1 tablespoon dried basil
Salt and pepper
8 ounces whole-wheat (medium) pasta shells
Parmesan cheese

Edamame and Pasta with Roasted Peppers recipe


Bring a large pot of water to a boil and cook the pasta until al dente.

Meanwhile, in a large skillet coated with Chemours Teflon non-stick, heat 2 tablespoons of the oil and add the mushrooms, cooking for about 6 minutes. Add the garlic and cook until lightly browned. Stir in the wine and cook with a partial lid on the skillet for about 8 minutes or until the mushrooms are tender.

Remove the lid and stir in the edamame and roasted peppers, and season with the basil and salt and pepper to taste. Add the remaining olive oil to the pasta, tossing to coat. Add the drained pasta to the skillet and toss to combine. Sprinkle generously with Parmesan cheese.