I have prepared this recipe several times and find it fresh tasting and filling. This is from ‘The Eat- Clean Diet Cookbook’ and is one of my favorite recipes. Of course…. it’s pasta!
4 quarts / 3.8 L – water
sea salt & ground pepper
1 cup / 240 ml – shelled frozen edamame
4 Tbsp / 60 ml- extra virgin olive oil, divided
2 cups / 480 ml – brown rice penne or macaroni
2 Tbsp / 60ml- toasted sesame seeds
2 to 3 large Portobello mushrooms
4 cloves of garlic, passed through a garlic press
2 Tbsp/30 ml – rice wine vinegar
1 cup/ 240 ml- Roma tomatoes, chopped and drained
1/2 cup / 120 ml- fresh basil, chopped
1/2 cup/ 120 ml – fresh cilantro, chopped
1. Mushrooms are easy to clean. Remove the stalk and lift the outer skin from the cap using a small paring knife. Slice the caps into 1/4″ pieces.
2. In a large sauce pan bring water to a boil. Add a pinch of sea salt. Drop the frozen edamame into the boiling water and cook until beans turn bright green. Immediately lift them out of the boiling water with a slotted spoon and set aside.
3. In the still boiling water add 2 Tbsp/30 ml olive oil and the penne. Cook al dente. Drain the penne leaving behind about 1 cup/240 ml of liquid. Put penne back into pot and cover.
4. Toast sesame seeds by placing in a small skillet and cooking till fragrant.
5. In a large non stick skillet heat remaining olive oil over medium high heat. Add mushrooms and saute’ until they become soft. Add garlic and rice wine vinegar. Stir. Cover and let cook over low heat for about 5 minutes.
6. Place edamame in skillet along with tomatoes and herbs. Heat through. Pour mushroom mixture in pot with penne. Add sea salt and pepper. Toss. Sprinkle with sesame seeds and place in a serving dish.
I like to top mine with a sprinkle of Feta cheese.