- Servings : 6
- Preparation : 10 minutes
- Cook time : 15 minutes
- Calories : 390 cal
- Carbohydrate : 54 g
- Lipid : 10 g
- Fiber : 7 g
- Protein : 22 g
- 15 ml (1 tbsp) olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 500 ml (2 cups) edamame beans, crushed
- 750-1000 ml (3-4 cups) vegetable stock
- 300 g pasta
- 1 sprig of fresh basil
- 1 leaf of bay leaf
- 1 zucchini, grated
- 180 ml (3/4 cup) silken tofu
- 60 ml (1/4 cup) nutritional yeast
- Lemon zest to taste
- Salt and pepper to taste
1 - In a pot, heat the oil. Sweat the onion and garlic for 1-2 minutes.
2 - Add half the edamame beans.
3 - Moisten with the vegetables. Add pasta, fresh basil and bay leaf. Bring gently to a boil.
4 - Cook pasta al dente (10-15 minutes, as directed on package. Stir while cooking ).
5 - Pass the tofu in a blender until you obtain the texture of a smooth and creamy puree. Set aside.
6 - When the pasta is cooked al dente, remove from the heat.
7 - Add the tofu puree, nutritional yeast, lemon zest and the rest of the edamame beans. Mix gently until you obtain a homogeneous and creamy texture. Adjust the seasoning. Leave to stand for 5 minutes before serving. n
8 - Serve in deep bowls and garnish with nutritional yeast flakes to taste and fresh herbs.