Easy Edamame Pea Pasta (High-Protein, Healthy & Fresh)

Easy edamame pea pasta is a bright, healthy, high-protein meal you can make in just 30 minutes. Tender pasta is tossed with edamame, sweet peas, fresh herbs, and a light broth-based sauce, then finished with parmesan cheese.

This pasta with peas recipe fresh, flavorful, and filling—without feeling heavy.

Pasta Packed with Protein

As a vegetarian, I’m always looking for meals with enough plant-based protein to actually keep me full, and this is one of my go-to recipes. Edamame and peas are two of the highest-protein vegetables, and they work perfectly together here. This easy vegetarian pasta is one of my go-to recipes.

This is a high-protein vegetarian pasta that feels hearty without being heavy. You can also easily make it vegan by skipping the cheese or using a plant-based alternative.

---

A Lighter, Healthier Pasta Dish

Unlike cream-based pasta recipes, this edamame pea pasta is tossed in a light herb broth that adds flavor without weighing it down.

It’s the kind of meal that feels fresh and satisfying—perfect for busy nights, meal prep, or when you want something comforting but still balanced.

---

Ingredients

Main Ingredients

4 cups pasta, cooked according to package directions
1 cup shelled edamame
1 cup frozen peas
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon basil (fresh or dried)
Optional: sautéed onion
Salt and black pepper, to taste
3 cups vegetable broth
1 cup freshly grated parmesan cheese (or vegan alternative)
Fresh basil
½ tablespoon lemon juice

Optional Add-Ins

Tofu (for extra protein)
Pine nuts
Spinach
Chicken (if not vegetarian)

---

Instructions

Cook the Pasta

Bring a large pot of water to a boil and cook pasta al dente according to package instructions. Drain and set aside.

Build the Flavor Base

Heat olive oil in a large skillet over low heat. Add garlic and cook until lightly golden, stirring frequently so it doesn’t burn.

Add Vegetables and Herbs

Add edamame, peas, basil, and oregano. Stir and cook for 2–3 minutes.

Add Broth

Pour in vegetable broth and bring to a boil. Reduce heat to medium and simmer for about 10 minutes.

Combine

Remove from heat and add cooked pasta. Toss to coat evenly and stir in lemon juice.

Serve

Divide into bowls and top with parmesan cheese and fresh basil.

---

Tips for Perfect Edamame Pea Pasta

Do not overcook the garlic—lightly golden is best
Use fresh herbs when possible for brighter flavor
Add broth gradually if you prefer a lighter sauce
Save some pasta water to create a silkier finish
Use high-quality parmesan for the best flavor

---

How to Make It Vegan

Skip the parmesan cheese
Use vegan parmesan or nutritional yeast
Add tofu for additional protein

---

What to Serve With This Pasta

Garlic bread
A simple green salad
Roasted vegetables
Grilled chicken or tofu
Lemon vinaigrette salad

---

Add More Flavor With These Mix-Ins

Red pepper flakes for heat
Lemon zest for brightness
Toasted pine nuts for crunch
Sautéed mushrooms for depth
Spinach for extra greens

---

FAQs

Can I use whole wheat or gluten-free pasta?

Yes, both work well. Just adjust cook time as needed.

Can I use fresh peas instead of frozen?

Yes, fresh peas work great and cook quickly.

Can I make this ahead of time?

Yes, but pasta will absorb liquid. Add a splash of broth when reheating.

Can I serve this cold?

Yes, it works well as a cold pasta salad with extra lemon and herbs.

---

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat on the stovetop over low heat for 4–5 minutes, adding a splash of vegetable broth if needed.

More vegetarian recipes

Simple healthy lentil soup

30 minute garlic tomato ramen