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Creamy Edamame and Carrot Pasta with Rosemary – vegetarian recipe
Stav Kogan

Creamy Edamame and Carrot Pasta with Rosemary

A quick and comforting weeknight meal featuring store-bought Alfredo sauce elevated with protein-packed edamame, sweet carrots, and aromatic fresh rosemary. Ready in a flash, it's the perfect cozy and delicious dish without the fuss.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 544 servings
Calories: 544
Ingredients Method Nutrition

Ingredients
  

  • 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.
  • 8 ounces (225 g / 7.9 oz) dried linguine
  • 1 1/2 cups (225 g / 7.9 oz) frozen shelled edamame
  • 1 cup (120 g / 4.2 oz) shredded carrots
  • 1 10-ounce / 280g (9.9 oz) container refrigerated Alfredo pasta sauce
  • 2 teaspoons (4 g / 0.14 oz) snipped fresh rosemary
  • Salt and freshly ground black pepper to taste
  • 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.

Method
 

  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.
  3. Drain the linguine and vegetable mixture well and return it to the hot pot.
  4. Pour the Alfredo sauce over the pasta and add the snipped fresh rosemary.
  5. 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.
  6. Season with salt and pepper to taste and serve immediately.
  7. Don't boil the Alfredo sauce.
  8. When combining everything in the final step, use low heat and stir gently just until the sauce is heated through.
  9. Boiling a cream-based sauce can cause it to separate.

Nutrition

Calories: 544kcalCarbohydrates: 57gProtein: 20gFat: 27g

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