High-Protein Vegan Spaghetti with Asparagus, Pistachio & Lemon Pesto & Edamame
This high-protein vegan recipe combines vibrant asparagus, nutty pistachios, and zesty lemon into a flavorful pesto, complemented by protein-rich edamame and tender spaghetti. A satisfying plant-based meal that’s fresh, nutrient-dense, and perfect for a quick dinner.
Ingredients
For the pasta:
- 9 oz asparagus woody ends removed
- 7 oz spaghetti use gluten-free if needed
- 3½ oz cooked edamame
For the pesto:
- 1¾ oz lightly salted pistachios plus extra for topping
- 1½ oz nutritional yeast
- 1 garlic clove
- 2 tbsp lemon juice
- 1 tbsp lemon zest plus extra for garnish
- 1 tbsp tahini
- 1½ tbsp olive oil
For serving:
- Plant-based Parmesan-style cheese
Instructions
- Prepare the asparagus: Bring a pot of salted water to a boil and blanch the asparagus for about 5 minutes, until slightly tender but still crisp. Remove and pat dry, keeping the water for cooking the pasta.
- Cook the pasta: In the same pot, cook the spaghetti according to the package directions until al dente. If using frozen edamame, add them to the boiling water a minute before draining. Reserve about ½ cup of pasta water before draining both the pasta and edamame.
- Make the pesto: While the pasta is cooking, briefly pulse the pistachios in a food processor until coarsely chopped. Set a small portion aside for topping. Chop the asparagus stems, keeping the tips whole for garnish, and add them to the processor along with nutritional yeast, garlic, lemon juice, lemon zest, tahini, and olive oil. Blend until smooth, adding a splash of reserved pasta water if needed. Season with salt and pepper.
- Combine everything: Return the drained pasta to the pot and mix in the pesto, edamame, and reserved pasta water. Stir over low heat until everything is evenly coated and warmed through.
- Serve: Divide into bowls and top with extra chopped pistachios, lemon zest, and plant-based Parmesan-style cheese.
Nutrition
Protein: 25g
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