edamame pasta
edamame pasta

Ginger Edamame Pasta

This fresh and light pasta dinner takes 20 minutes and involves creating a light green sauce using edamame, miso, ginger, and truffle oil.

Prep Time: 5 minutes

Cook Time: 15 minutes
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Recipe Rundown

pasta noodles with edamame miso sauce

Inspired by the edamame dumplings appetizer at True Food Kitchen, I created this protein rich pasta dinner with a light green sauce made with edamame beans.

edamame pasta ginger garlic truffle oil

Did you know there’s spaghetti made out of edamame now? I used wheat noodles, but I think it would be fun to try them in this dish; they’re gluten-free and have a mild edamame flavor.

Watch How to Make Edamame Pasta with Ginger, Miso, and Truffle Oil:

To make edamame beans work with pasta, it’s important to boil the edamame for just a few minutes in the pods and then remove the soft beans. This is so you can create a really creamy puree.

How to Create Edamame Paste

edamame beans, ginger, garlic, and chile flakes in food processor

While I created a paste using edamame beans in the food processor, I think a blender would create an even creamier consistency. Once you puree the ingredients, it’s as simple as adding hot pasta water and tossing the sauce with your favorite cooked noodles.

edamame paste

I know it may sound like a strange combo, but this recipe really works because of the creaminess of the miso and how the ginger, garlic, and truffle oil compliment the light flavor profile of the edamame. If you have cilantro or sesame seeds, I think both would make a lovely garnish.

More Pasta Recipes You Might Like:

Ginger Edamame Pasta

This fresh and light pasta dinner takes 20 minutes and involves creating a light green sauce using edamame, miso, ginger, and truffle oil.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Asian
Keyword: edamame, ginger, miso, pasta, truffle oil, vegan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 289kcal
Author: Chef Sara Furcini


  • Salt
  • 1 14-oz bag frozen edamame
  • 8 oz uncooked pasta
  • 3 cloves garlic minced
  • 2 1/2 tablespoons minced fresh ginger
  • 1 tablespoon chickpea miso
  • 2 tablespoons truffle oil
  • ¼ teaspoon red pepper flakes
  • 1 green onion thinly sliced


  • In a large pot, boil water with a tablespoon of salt. Add edamame and boil for 3 minutes. Remove the beans from the pods, and set aside. Boil the pasta in salted water according to package instructions. Reserve 2 cups pasta water then strain in a colander.
  • In a blender (or food processor), pulse the edamame, garlic, ginger, miso, truffle oil, 1/4 teaspoon salt and red pepper flakes. Puree on high to form an extremely smooth paste, about 1 minute. You may need to scrape along the sides a bit to get the smoothest consistency. Feel free to add a splash of the pasta water.
  • To a large pot, mix the pasta water with the edamame paste over medium high heat to form a creamy sauce, about 2 minutes, whisking to break up clumps. Add the pasta and toss to combine. Serve hot with the green onion as a garnish.



Calories: 289kcal | Carbohydrates: 45g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 163mg | Fiber: 2g | Sugar: 2g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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