Heat olive oil, vegan butter or ghee in a pan. Once hot, temper mustard seeds and cumin seeds. As they begin to crackle, add curry leaves, minced garlic, ginger paste, and part of cilantro. Fry for a minute or two.
Add chopped jalapenos and onions, sauteeing until the onions are translucent. Then add in the tomatoes and salt. Saute until tomatoes are cooked.
Spice mushrooms and add to the pan. Mix and saute for 5-7 minutes or till the mushrooms are cooked.
Next add the edamame and continue to saute for 2 more minutes. Then add all of the dry spices.
Add the cooked pasta and mix to combine so that the pasta coats well with the masala. Adjust the seasoning as desired.
Garnish this Indian style pasta with remaining cilantro, vegan parmesan cheese, and lemon juice. Enjoy!
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