Mint Pesto Edamame Pasta with Summer Squash

This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan.This post is sponsored by Explore Cuisine. All opinions—as always!—are my own.

Hello from New Jersey! I’m at Joe’s mom’s place for the weekend so there’s no meal prepping for the week ahead going on for me today (or, honestly, any Sunday in the summer). However if you’re planning to get busy in the kitchen today, I highly suggest you whip up a big batch of this mint pesto edamame pasta with summer squash. Store the leftover pesto in the fridge and enjoy it spread on toast, roasted veggies and pastas all week long. Bonus: this recipe is dairy-free and gluten-free.

Be sure to scroll down after you check out the recipe—I’ve got a delicious giveaway for you today!

This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan. This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan.

This recipe would work with any pasta or pasta alternative you choose, but I highly recommend you give Explore Cuisine‘s Edamame Spaghetti a try. We love it in our apartment! Joe is skeptical of everything and kept asking me, “What’s in this? Why is it so good?” but it’s just made with one simple ingredient: organic edamame. Not only is it easy to cook with (same texture as regular spaghetti), but it’s high in fiber (11g per serving) and protein (24g per serving), vegan, gluten-free, non-GMO and organic. If you have a gluten allergy or just otherwise are looking for a pasta alternative, give Explore Cuisine a try!

This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan.

Mint Pesto Edamame Pasta with Summer Squash

Yield: 4 servings

Mint Pesto Edamame Pasta with Summer Squash

Ingredients

  • 8 oz edamame spaghetti (1 box of Explore Cuisine)
  • 1 yellow squash
  • 1 zucchini
  • 2 cloves garlic, minced
  • 1/2-1 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Mint Pesto:*
  • 1 cup fresh mint leaves
  • 1 cup fresh basil leaves
  • 1/2 cup pistachios
  • 1 tbsp lemon juice
  • 2 cloves garlic
  • 2 tsp red pepper flakes
  • Salt and pepper to taste
  • 1/2 cup extra virgin olive oil

Instructions

  1. Prepare all the ingredients. Wash the produce. Remove ends of the squash and zucchini and slice into 1/4" rounds. If large in diameter, cut the rounds in half. Remove the mint and basil leaves from their stems. Peel and mince two of the cloves of garlic (to be used with the squash).
  2. While the water comes to a boil, make the pesto. Place all listed pesto ingredients and half the olive oil in a food processor and pulse until the nuts are finely chopped. Slowly add in the remaining olive oil as you process until you reach the desired consistency. Set the pesto aside.
  3. Bring a large pot of water to a boil. As you wait, heat 1/2-1tbsp of olive oil on a large pan over medium-high heat. Add in the minced garlic and stir until fragrant and the garlic just starts to turn golden in color. Add in the squash and zucchini and sauté for 4-6 mins (until soft, but not mushy). Remove from heat and season with salt and pepper. You don't want to add the salt while the squash cooks or it'll get too watery.
  4. When the water boils, add in the edamame spaghetti. Bring to a simmer for 3-5 minutes. Strain. For al dente texture, I like to run it under cold water while I strain.
  5. Add spaghetti to pan with squash and mix together. Add on the pesto. Enjoy!

Notes

*I usually don't use all the pesto and have some leftover which I store in the refrigerator and enjoy spread on toast the next day. 🙂

http://pumpsandiron.com/2017/07/30/mint-pesto-edamame-pasta-with-summer-squash/

This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan.

Reader Discount Code & #ExploreEdamame Giveaway – Win a Year’s Supply of Pasta

One lucky winner is going to get a year’s supply of assorted pasta from Explore Cuisine! You’ll get six boxes per month for a total of 72 throughout the year. To enter, leave a comment on this blog post telling me your favorite pasta sauce (pesto, alfredo, marinara, etc.). Make sure to verify that you’ve left the comment using the widget below. Winner will be randomly selected Friday at noon. Good luck!

a Rafflecopter giveaway
If you don’t win, fear not! You can still get 20% off purchases at www.ExploreCuisine.com (excluding flash sale items) with the code EXPLORECUISINE20.

This mint pesto edamame pasta with summer squash recipe makes for a delicious dinner! Gluten-free and vegan.

Big thanks to Explore Cuisine for sponsoring this giveaway! In addition to their Edamame Pasta, I was sent a beautiful Pastaiola Pasta Set from Lagostina in which to cook this recipe and I absolutely love it! You can follow Explore Cuisine on Facebook, Instagram, Twitter and Pinterest.

Hope you all enjoy the rest of your weekend!

Dairy-Free Chipotle Sauce

This creamy dairy-free chipotle sauce is just like your favorite aioli but vegan. Perfect for dipping or spreading on your favorite Mexican dish.I’ve got a two-part recipe to share with you guys in preparation for Cinco de Mayo next week. Today we’ve got this incredible dairy-free chipotle sauce (seriously it’s delicious) and on Tuesday we’ve got tacos using this vegan aioli wonder. I typically never line up my blog’s content with calendar holidays because I’m a disorganized hot mess so let’s just all take a moment to appreciate the seasonality and relevancy of today’s post. *pats self on back*

Tacos, burritos, nachos–all perfect matches for this vegan chipotle aioli sauce. But it also makes for an unreal dip for french fries or homemade potato wedges. And if you’re looking to assemble a Buddha bowl with a flavor kick, try drizzling it over your favorite roasted veggies and grains. Clearly there are tons of uses and it’ll keep well in the refrigerator all week. If you’re meal prepping this weekend, add this recipe to your list!

This creamy chipotle sauce is just like your favorite aioli but without the dairy. Perfect for dipping or spreading on your favorite Mexican dish.

Dairy-Free Chipotle Sauce

Yield: roughly 1 c

Dairy-Free Chipotle Sauce

Ingredients

  • 3 chipotle peppers in adobo sauce
  • 1 tsp of the adobo sauce
  • 2/3 c raw cashews, soaked
  • 1/2 c unsweetened almond milk
  • 2 tbsp lime juice (juice from about 2 limes)
  • 1/4 tsp salt
  • 1/2 tsp chili powder
  • 2 tbsp avocado oil (optional--increases the creamy texture)

Instructions

  1. Cover the cashews in filtered water in an airtight container and soak overnight. If you're in a pinch for time, cover with boiling water and let soak (uncovered) for an hour. Drain and pat dry.
  2. Combine all ingredients in a food processor or quality blender until smooth, scraping down sides as necessary. If too thick, add a little more almond milk.
  3. Store leftover sauce in an airtight container in the refrigerator for a week.

Notes

Recipe adapted from Minimalist Baker

http://pumpsandiron.com/2017/04/30/dairy-free-chipotle-sauce/
This creamy chipotle sauce is just like your favorite aioli but without the dairy. Perfect for dipping or spreading on your favorite Mexican dish.Flavorful sauces and the right seasoning combinations can completely transform a meal. I’m by no stretch of the imagination a trained cook, but over the years I’ve come to realize that. I mentioned The Flavor Bible in a past My Favorite Things post (I have the Vegetarian version), and it’s been so helpful in creating sauces (like this dairy-free chipotle sauce!) and spice combos that actually work with the ingredients I have. It’s seriously become my holy grail in the kitchen. Highly recommend it to any other aspiring home chefs. 🙂
This creamy dairy-free chipotle sauce is just like your favorite aioli but vegan. Perfect for dipping or spreading on your favorite Mexican dish.

Stay tuned for Tuesday’s taco recipe! It was a huge hit in my apartment–granted that’s comprised of two people, but Joe is ridiculously picky so he carries a lot of weight. That’s what I tell myself anyway …

Mango, Avocado & Shrimp Spring Rolls with a Peanut Dipping Sauce

Mango Shrimp Spring Rolls with Peanut Dipping SauceIf you’ve been a longtime reader of P&I (I’m talking Day 1, Ride-or-Die reader), you may remember this recipe. I shared it when my blog was still a baby and, as with all early posts, it wasn’t my–errr–finest work. The photography was awful, but the recipe was also in need of tweaking.  Mango Shrimp Spring Rolls with Peanut Dipping Sauce
Guys. I’m SO EXCITED to share this recipe makeover! The shrimp is prepared in a better way, and the sauce is uh-mazing. It’s inspired by The Minimalist Baker’s Cashew Dressing (LOVE that blog if you haven’t check it out) and it brings the flavors of the rolls together perfectly.

Mango Shrimp Spring Rolls with Peanut Dipping Sauce

Mango, Avocado & Shrimp Spring Rolls with Peanut Dipping Sauce

Yield: 8

Mango, Avocado & Shrimp Spring Rolls with Peanut Dipping Sauce

Ingredients

  • 1 lb jumbo shrimp (I like to buy fresh but you can make this with frozen shrimp, too)
  • 8 rice paper rounds (sometimes labled "spring roll skin")*
  • 1 avocado
  • 1 large mango (or 2 smaller ones)
  • 1 cucumber
  • 2 large carrots
  • 2 romaine lettuce hearts
  • Fresh cilantro to taste (optional)
  • Peanut Dipping Sauce:
  • 1/4 c peanut butter**
  • 2 tbsp sesame oil
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 2 tsp grated ginger

Instructions

  1. Prepare the ingredients. Remove the skin from the mango and cut into thin strips. Cut the avocado in half, remove pit and cut into thin pieces. Peel the cucumber; cut it in half lengthwise; remove the seeds with a spoon; cut in half again and thinly slice. Wash the carrots and remove ends; you can chop into thin pieces or use a peeler to create thin ribbons (my preferred method). Chop the romaine into strips. I like to take a handful of fresh cilantro leaves, chop them, and then mix it in with the romaine (this is optional). Peel a small piece of ginger and use a fine grater to mince.
  2. Peel, clean and cook the shrimp. My preferred way to cook shrimp is to sauté them. Heat a little olive oil in a pan on medium-high heat. Add the shrimp and season with salt and pepper, cooking for about 2 mins each side or until opaque and just starting to slightly brown. Once the shrimp are cooked, butterfly them with your knife, cutting them all the way through in half.
  3. Prepare the peanut sauce. Mix all the sauce ingredients together in a small bowl. If the consistency is too thick (see notes), drizzle in a little more sesame oil.
  4. Assemble the rolls. Fill a shallow pan or dish with warm water. Take a rice paper roll and submerge it in the water, keeping your hands on it so that you can feel when it starts to soften and become pliable (about 15 seconds, depending on how warm the water is). As soon as this happens, remove it from the water and lay it flat on a cutting board. Add your toppings to the bottom, center portion of the rice paper--a little bit of everything you've prepared. To roll, wrap one long side around the filling, fold in the two short ends, and then wrap the remaining long end over to seal (think of a burrito roll). This takes practice and your first few rolls might look ... special. Don't worry, they'll still taste delicious! Practice makes perfect. 🙂

Notes

*You can buy large rice paper rounds or small ones. In this post, I've used the smaller ones (plenty big for a single roll). If it's your first time making spring rolls, you might want to go with the big ones. The excess rice paper will make rolling easier and the spring rolls will feel less delicate as you assemble. **I use a runny (oily) peanut butter. If you use a thicker peanut butter brand, you might need to increase the amount of sesame oil you use to achieve the right consistency.

http://pumpsandiron.com/2016/04/10/mango-avocado-shrimp-spring-rolls/
Mango Shrimp Spring Rolls with Peanut Dipping SauceMango Shrimp Spring Rolls with Peanut Dipping Sauce

For a little trip down memory lane, check out some of the pictures from the original post four years ago. Lighting? What’s that? And are those beer shot glasses in which I’m “artistically” displaying my sauces?? Good lord.signature