OUR EDAMAME FETTUCCINE AT A GLANCE
- Packed with healthy plant-protein: an entire 44% to be exact.
- Gluten-free, low-carb, vegan, non-GMO, additive free.
- Made from edamame beans only (the green soy bean). No additives.
- It takes 4 minutes to cook
- Mild in flavour, al dente in consistency
- Serve as you would your favourite traditional pasta, or click here for our recipe brochure.
- One percent of your purchase helps protect the environment through the organisation 1% For The Planet.
Nutrition information per 100 g
|Energy||1400 kj / 334 kcal|
|- of which saturated||1,34 g|
|- of which sugars||9,4 g|
|- Fibre||19,7 g|
Edamame Fettuccine with Satay vegetables
- 100 grams Edamame Fettuccine (1/2 package)
- 2 carrots Vegetables of various colors e.g. -
- 1 red pepper, thinly sliced
- A small bunch of baby asparagus
- 1 carrot, finely sliced
- 1 bunch fresh coriander, roughly chopped
- A little fresh chili, finely chopped
- 1/2 tbsp. sesame oil
- 1 clove garlic, minced
- 1 cup coconut milk
- 2 tbsp. unsweetened, high quality peanut butter
- 1 tbsp. tamari (soy sauce)
- 1/2 cup salty peanuts, roughly chopped
- 1/2 fresh lime
Boil the pasta in a large pot with plenty of lightly salted water for 3 to 4 minutes, until cooked al dente.
Bring a frying pan to low heat, add the sesame oil and the minced garlic and stir for a minute until fragrant. Add the coconut milk, turn up the heat and then add the peanut butter and tamari. Bring to boil, stir until smooth, adjust flavoring (add more tamari and peanut butter as needed), turn off heat and set aside.
Add the vegetables, coriander and chili to the pasta and toss. Drizzle over the sauce and a few drops of lime. Then garnish with the chopped salty peanuts and serve immediately.