All the Noods – Edamame and Zucchini Pasta – GF + VEGAN

A quick and easy gluten free pasta alternative recipe that is packed full of protein, fibre and vitamins!

I’m a massive fan of who ever created these edamame noodles or pasta (whichever you wanna call it)!

They are so versatile and I find myself always grabbing them when I am craving something carby, but full of protein and fibre!

This recipe is something I just threw together one night and it was super delicious!

I hope you enjoy it!

All the Noods – Edamame and Zucchini Pasta – GF + VEGAN

Serves: 1 big serve or 2 small

What you need:

Zucchini spiraler, fry pan, chopping boards, knives, tongs, measuring utensils.


1/4 packet of edamame pasta (noodles)
1/4 spanish onion sliced
2 tbs of sun-dried tomatoes
oil from the sun dried tomatoes
4 stalks of asparagus chopped in inches
1/2 a tub of yellow cherry tomatoes left whole
1 medium zucchini spiralised
pink Himalayan salt
cracked black pepper


  1. Cook the edamame pasta per packet instructions, then rinse under cold water, drain and set aside.
  2. At the same time, heat 1 tsp of the oil in a fry pan on a medium heat, add in the onion and the asparagus and cook for 5 minutes.
  3. Add the cherry tomatoes and the sun-dried tomatoes and cook for a further 3 minutes.
  4. Add the zucchini spirals and edamame pasta and use tongs to mix well. Heat for 2 minutes then turn heat off.
  5. Season with lots of fresh cracked black pepper and some pink Himalayan salt.
  6. Mix through 2 tsp’s of the sun-dried tomato oil and serve.

I hope you enjoy this recipe and feel free to share your creations with me over on instagam @stephsanzaro 🙂

Happy Cooking

Steph xx