Creamy Edamame Fettuccine
No meat? No problem. Whether you’re a vegetarian, trying to eat less meat, or just too lazy to defrost that frozen chicken you swore you’d cook, this Creamy Edamame Fettuccine is here to save the day. It’s ridiculously easy, loaded with protein (thanks, edamame), and best of all—it tastes DAMN GOOD.
Now, before the homemade purists come for me, let’s address the elephant in the room: Yes, I used a jar of Alfredo sauce. And you know what? It was delicious. No shame in taking shortcuts when they lead to creamy, dreamy pasta in under 30 minutes.
So, if you’re looking for a quick, comforting, cheesy, and secretly packed-with-protein meal, this one’s for you.
What You’ll Need:
This recipe is all about keeping it simple but flavorful. Here’s what you’ll need:
Fettuccine – The perfect noodle for soaking up all that creamy goodness.
Pasta Water – A little secret ingredient to help the sauce cling to the pasta.
Olive Oil – For sautéing and flavor.
Onion & Garlic – The flavor base that makes everything taste better.
Edamame – High-protein, slightly nutty, and a perfect meat-free addition.
Lemon Juice – A little acidity to brighten up the rich Alfredo.
Oregano, Salt & Pepper – Because no pasta should be bland.
Jarred Alfredo Sauce – The ultimate time-saver (and honestly, some store-bought brands are pretty good).
Garlic Salt – A little extra seasoning never hurt anyone.
Parsley – For a pop of freshness at the end.
How to Make It:
Cook the pasta: Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Before draining, reserve ¼ cup of pasta water—this will help loosen up the sauce later.
Sauté the aromatics: Heat olive oil in a large pan over medium-high heat. Add onion and garlic, cooking for 3-4 minutes until softened and fragrant.
Add the edamame: Stir in edamame, lemon juice, half of the oregano, salt, and pepper. Let it cook for another 1-2 minutes, just enough to heat everything through. Reduce heat to low.
Toss it all together: Add the cooked fettuccine and reserved pasta water to the pan, stirring to combine. Sprinkle in garlic salt and remaining oregano.
Get saucy: Pour in the Alfredo sauce, stirring everything together until the pasta is well coated. Give it a taste and adjust seasoning as needed.
Finish & serve: Garnish with fresh parsley, grab a fork, and dig in while it’s warm and creamy.
Creamy Edamame Fettuccine
No meat? No problem. Whether you're a vegetarian or just too lazy to defrost chicken, this creamy fettuccine has your back. Grab some ‘ready-to-eat’ edamame, half an onion, and a jar of Alfredo sauce (correct, I cheated and did not make my own this time)…anyways, boom, you’ve got yourself a ridiculously easy, protein-packed pasta that tastes DAMN good.
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
- Heat olive oil in a large frying pan over medium-high heat. Add garlic and onion, cooking for 3-4 minutes until softened.
- Stir in edamame, lemon juice, 1/2 tablespoon oregano, salt, and pepper. Cook for 1-2 minutes, then reduce heat to low.
- Add cooked fettuccine and reserved pasta water to the pan, stirring to combine. Sprinkle in garlic salt and remaining oregano.
- Pour in Alfredo sauce, mixing well. Taste and adjust seasoning as needed.
- • 6. Garnish with parsley and serve warm.
Why You’ll Love This Recipe
✔️ Super Quick & Easy – On the table in under 30 minutes.
✔️ Protein-Packed – Edamame is a sneaky but delicious way to add plant-based protein.
✔️ Ultra Creamy – Thanks to the Alfredo sauce + pasta water trick.
✔️ Minimal Effort, Maximum Flavor – A little garlic, onion, and oregano go a long way.
✔️ Meat-Free but Satisfying – Even non-vegetarians will love it.
Whether you’re making this for a cozy weeknight meal or meal-prepping for the week, this Creamy Edamame Fettuccine is about to be your new go-to pasta dish.
