A savory, earthy pasta dish featuring sauteed mushrooms and edamame. The pasta is cooked in beetroot stock to give it more flavor and increase its nutrition quotient. This pasta salad is healthy, light, and super flavorful meatless dish that comes together quickly and is reminiscent of spring. Weeknight dinner anybody?
First cook the pasta as per instructions on the packet. I used beetroot vegetable stock to cook it. I had reserved the stock from Root Vegetables Kootu I had prepared some days ago. Cooking pasta in vegetable stock is a great idea! Strain the pasta, drizzle olive oil and keep it aside for now. In a pan, add olive oil, fry minced garlic for a few minutes till it turns light brown, then add the tomatoes along with onion powder and saute for few minutes till the tomatoes turn soft and pulpy. Mushrooms and edamame are to be added next. Mix well, add salt, paprika and chilly flakes. Cook the veggies for 5-7 minutes. Next add the boiled pasta, mixed herbs, dried basil and low fat cheese to the pan. Mix well. Cook it for 2-3 minutes and your pasta salad is ready. Garnish with chopped parsley and lime juice. Enjoy this with a bowl of hot soup and/or some garlic bread!
You can cook with any pasta and swap edamame with green peas if unavailable.