RECIPES BY Rhiannon Lambert

Edamame Pesto Pasta

  • 15 MINS
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A Simple Way To Eat Plant-Based

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Essential ingredients

180g edamame beans, frozen

3 cloves garlic

2 tbsp pine nuts (plus more for serving)

2 large handfuls basil (20g)

2 tbsp parmesan (optional)

Juice ½ lemon

1 tbsp olive oil

Wholemeal/brown rice penne

Handful sun-dried tomatoes, chopped

Handful spinach, chopped

Salt & Pepper

Dried chilli flakes


  1. Bring a saucepan to the boil and cook the edamame beans for 3 minutes, then drain.
  2. Half fill a saucepan with water and bring to the boil. Cook pasta according to pack instructions.
  3. In the meantime, prepare the pesto. Add the edamame beans, garlic, pine nuts, basil, parmesan (if using), lemon juice, olive oil and salt to a food processor. Pulse on full speed until it forms a creamy paste. Scrape down the sides during pulsing if needed, and add a drizzle more olive oil if it is not blending together well.
  4. When the pasta is cooked, after about 10 minutes, drain and mix with a handful of spinach until it starts to wilt. Mix in the chopped sun-dried tomatoes.
  5. Add the pesto and stir well to coat the pasta. Season with pepper and dried chilli flakes and sprinkle over some pine nuts and parmesan, to taste.
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Tofu Shakshuka

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A Simple Way To Eat Plant-Based