This creamy edamame and carrot pasta with rosemary is my cozy orange bowl — linguine in a quick Alfredo-style sauce with sweet shredded carrots, green edamame, and fresh rosemary.
Some nights just call for a big, comforting bowl of creamy pasta. This recipe is my go-to for exactly that! We’re elevating a simple store-bought Alfredo sauce with protein-packed edamame, sweet carrots, and aromatic fresh rosemary for a dish that feels special but comes together in a flash. It’s the perfect weeknight meal when you’re craving something cozy and delicious without the fuss.
Ingredients
• 8 ounces / 225g (7.9 oz) dried linguine
• 1 1/2 cups / 225g frozen shelled edamame
• 1 cup / 120g (4.2 oz) shredded carrots
• 1 10-ounce / 280g (9.9 oz) container refrigerated Alfredo pasta sauce
• 2 teaspoons / 4g (0.14 oz) snipped fresh rosemary
• Salt and freshly ground black pepper to taste
Instructions
1. Cook the linguine in a large pot of well-salted water according to package directions. During the final 5 minutes of cooking, add the frozen edamame and shredded carrots directly to the pot with the pasta.
2. Before draining, reserve about 1/2 cup (480 ml) of the starchy pasta water. Drain the linguine and vegetable mixture well and return it to the hot pot.
3. Pour the Alfredo sauce over the pasta and add the snipped fresh rosemary. Stir gently over low heat until the sauce is warmed through and coats everything beautifully. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
4. Season with salt and pepper to taste and serve immediately.
Nutritional Information
• PER SERVING: 544 calories, 27 g (0.95 oz) total fat (1 g / 0.04 oz saturated fat), 35 mg cholesterol, 280 mg sodium, 57 g (2.01 oz) carbohydrates, 5 g (0.18 oz) fiber, 20 g (0.71 oz) protein.
Pro Tips
• Don’t boil the Alfredo sauce. When combining everything in the final step, use low heat and stir gently just until the sauce is heated through. Boiling a cream-based sauce can cause it to separate.
• Fresh rosemary makes a world of difference here, providing a bright, piney aroma that cuts through the richness of the sauce. If you must use dried, use about 3/4 teaspoon. (20 ml / 0.7 fl oz)
• For a brighter finish, stir in a teaspoon of fresh lemon zest or a squeeze of lemon juice at the very end. The acidity beautifully balances the creamy sauce.
• Feel free to add a handful of fresh spinach or arugula along with the Alfredo sauce. It will wilt down in the residual heat and add an extra boost of nutrients and color.
FAQ
Q: Is this edamame pasta a good source of vegetarian protein
A: Yes, this is an excellent high-protein vegetarian meal. The edamame provides a significant amount of plant-based protein, with each serving containing approximately 20 grams (0.71 oz / 20.1 g) of protein, making it a satisfying and filling dish.
Q: Can I make this creamy edamame pasta vegan
A: Absolutely. To make this recipe vegan, simply use your favorite store-bought or homemade plant-based Alfredo sauce and ensure your dried linguine is egg-free. Most dried pasta is naturally vegan, but it’s always good to check the ingredients.
Q: What other vegetables can I add to this vegetarian alfredo
A: This recipe is very versatile. Feel free to add other vegetables like a handful of fresh spinach or arugula in the last step, or add chopped broccoli, peas, or red bell peppers to the pasta water along with the edamame and carrots for an extra nutritional boost.
Q: How do I store and reheat leftover creamy pasta
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a saucepan over low heat, adding a splash of water or milk to loosen the sauce and restore its creaminess. Avoid microwaving on high, as it can cause the cream sauce to separate.
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Creamy Edamame and Carrot Pasta with Rosemary
Ingredients
Method
- Cook the linguine in a large pot of well-salted water according to package directions. During the final 5 minutes of cooking, add the frozen edamame and shredded carrots directly to the pot with the pasta.
- Before draining, reserve about 1/2 cup (480 ml) of the starchy pasta water.
- Drain the linguine and vegetable mixture well and return it to the hot pot.
- Pour the Alfredo sauce over the pasta and add the snipped fresh rosemary.
- Stir gently over low heat until the sauce is warmed through and coats everything beautifully. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Season with salt and pepper to taste and serve immediately.
- Don't boil the Alfredo sauce.
- When combining everything in the final step, use low heat and stir gently just until the sauce is heated through.
- Boiling a cream-based sauce can cause it to separate.
