Name: Spinach Linguine With Edamame Pesto
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 clove garlic (chopped); 1 cup basil leaves (packed); 1 handful fresh cilantro ((1/4 cup or so)); 14 oz frozen edamame (shelled, thawed); 0.5 cup vegetable broth; 2 tbsp lemon juice (fresh); 1 tsp olive oil; 1 tsp salt; 2 tbsp nutritional yeast (Optional); 10 oz linguine (spinach or other pasta); 1 tsp olive oil; 1 pc red onion (small, in thinly sliced half moons); 0.5 lb cremini mushrooms (sliced); 2 clove garlic (minced); 1 tsp dried thyme; 0.25 tsp salt; null to_garnish fresh basil (Extra for garnish); null sprinkle cooking spray (as needed)

Instructions

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1

Bring a pot of salted [water] to a boil. Add the linguine (10 oz) once boiling.
2

To prepare the pesto, place garlic (2 cloves) and basil leaves (1 cup) in a food processor and pulse until chopped. Add the [handful fresh cilantro], frozen edamame (14 oz), vegetable broth (0.5 cup), lemon juice (2 tbsp), olive oil (1 tsp), salt (1 tsp), and optionally nutritional yeast (2 tbsp). Blend until relatively smooth, scraping down sides. Add a little more [vegetable broth] if too stiff. Set aside.
3

Preheat a large pan over medium heat. Sauté red onion (1 pc) in olive oil (1 tsp) for about 5 minutes, using a [sprinkle cooking spray] or splash of water if needed. Mix in the cremini mushrooms (0.5 lb), garlic (2 cloves), dried thyme (1 tsp), and salt (0.25 tsp). Cover and cook for another 5 minutes, stirring occasionally.
4

Drain the cooked [linguine].
5

Once the mushrooms have cooked down, add the drained [linguine] and the prepared [vegan pesto] to the pan. Stir to coat the pasta evenly and heat the pesto through for about 3 minutes. If the pesto is too thick, add a few tablespoons of [water]. Taste and adjust [salt] if necessary.
6

Serve immediately, garnished with [fresh basil to_garnish].