Vegan Edamame Pesto Pasta

Edamame, spinach and basil come together to make this vibrant, protein-rich pesto. Tossed with pasta, it’s a quick and easy plant-based dinner.

Serves: 6Prep: 10 minutesCook: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • 12 ounces fusilli or other shortcut regular or gluten-free pasta
  • 8 ounces shelled edamame, thawed
  • 1 cup baby spinach leaves
  • 1 ounce fresh basil, stems discarded (about 1 cup lightly packed)
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, smashed
  • 1⁄4 cup nutritional yeast
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 1⁄8 teaspoon crushed red pepper flakes, if desired
  • 1⁄2 cup Kroger Brand Extra Virgin Olive Oil


  • Cook pasta according to package directions. Drain but reserve some cooking water.
  • Meanwhile, in bowl of food processor, combine edamame, spinach, basil, lemon juice, garlic, nutritional yeast, salt, pepper and pepper flakes. Pulse a few times to breakdown and blend. With food processor running, drizzle in olive oil until pesto is evenly blended.
  • Toss pesto with warm pasta, adding reserved pasta water to thin sauce to desired consistency.
  • Refrigerate leftovers.