One of my tricks for making quick, plant-based meals is to have frozen vegetables on hand at all times. Mushrooms and corn made it to the pot today because I didn’t have any roasted ones prepared in the fridge already.
Edamame spaghetti cooks in 4 minutes, and in that time you can be simultaneously thawing and sauteeing the mushrooms and corn. Check out this brand of pastas, 25g of protein per serving is pretty incedible when you need to make a meal in a pinch.
- 1 serving edamame spaghetti
- 1/3 cup frozen yellow corn
- 1 cup frozen mushrooms
- 2 tablespoon dairy-free pesto*
Bring a pot of water to a boil, add spaghetti. In a small frying pan add mushrooms and corn to thaw and cook a bit, stirring frequently as this happens quickly. Once spaghetti is cooked, drain and toss with pesto and cooked vegetables. Top with additional nutritional yeast or vegan parmesan.
*note for the dairy-free pesto: I ommited garlic and walnuts in this variation of my original recipe.