Creamy Zucchini Noodles with Edamame

A couple of months ago, Groupon ran a special on the World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer. These puppies normally run for around $50, but "Groupon Goods" offered it for a mere $24.

Naturally, I immediately ordered one. The only thing I love more than kitchen gadgets are kitchen gadgets at bargain prices. Really, I can think of very few things I love more than bargain kitchen items.

The best part about this particular purchase is that, despite being a (some might say) superfluous impulse buy, I actually use it and I absolutely LOVE the thing.

It makes VEGETABLES into NOODLES. And it works like a freakin' charm. It's glorious and it's inventor should be rewarded with a special place in vegan heaven. Seriously...if you don't have one of these things GET ON IT because - I don't know if you heard me before - but it allows you to NOODLE YOUR VEGETABLES.

I have found zucchini works particularly well in this contraption and, because of its mild flavor, makes a particularly awesome tasting noodle that you can pair with almost any kind of sauce/flavor.

For this recipe, I made a super basic alfredo-esque sauce and poured it over zucchini noodles along with some fresh arugula and sauteed edamame, corn + roasted red pepper trio for a beautiful, light spring dinner.

Creamy Zucchini Pasta w/Edemame
Serves 3-4

For the "Pasta"

• 3 large zucchini, pushed noodled in your fabulous vegetable spiral slicer
• 1 package Trader Joe's edamame, corn and red pepper succotash (frozen section), sauteed lightly
• 2 cups fresh arugula
• 1 large handful Italian Parsley, chopped

For the Sauce

• 1/4 cup plain soy milk
• 1 Tbsp cornstarch
• 1/4 cup nutritional yeast
• 2 Tbsp prepared yellow mustard
• 1 Tbsp agave nectar
• 2 tsp curry powder
• 1/2 tsp salt
• 1 tsp fresh ground black pepper

Whisk together the cold soymilk and the cornstarch and bring up to temperature over low heat in a small sauce pan, whisking constantly.

Slowly whisk in the nutritional yeast.

Whisk for 3-4 minutes and then add the mustard, agave and spices.

Simmer, whisking occasionally, for an additional 5-6 minutes.

Mix all pasta ingredients in a large bowl and then spoon the sauce over the top and mix until fully combined.

So satisfying! Next time I make this I will do it 100% raw with a cashew cream sauce and other fresh veggies. Stay tuned for that!


Live long and prosper! And indulge in fun kitchen gadgets!