Print Options:

Creamy Edamame & Mushroom Pasta

Yields1 Serving

 ½ cup Brown Rice Macaroni
 1 tbsp Extra Virgin Olive Oil
 1 cup Mushrooms (sliced)
 1 cup Unsweetened Almond Milk
 2 tsp Onion Powder
 1 tsp Garlic Powder
 ½ tsp Arrowroot Powder
 2 tbsp Almond Flour
 1 tsp Sea Salt
 ½ cup Frozen Peas
 ½ cup Frozen Edamame
 2 cups Baby Spinach (chopped)

Bring a large pot of water to a boil and cook brown rice pasta as per the directions on the package. When finished cooking, strain and run under cold water immediately to prevent from overcooking.


Meanwhile, heat olive oil in a large skillet over medium heat. Add mushrooms and cook until soft. Set mushrooms aside.


In the same saucepan over medium heat, add almond milk, onion powder, garlic powder, arrowroot powder, almond flour and salt. Bring to a boil, whisking occasionally.


Reduce heat and let simmer for 15 minutes, stirring occasionally until the sauce becomes thicker.


Add mushrooms, peas, edamame and spinach. When sauce is simmering again and spinach has wilted, add pasta and stir until well coated. Divide into bowls and enjoy!