Vegetable and Edamame Pasta with Basil Cream Sauce

Vegetable and Edamame Pasta with Basil Cream Sauce

Yesterday morning, I spotted a pack of squirrels throwing a Sunday brunch around my compost bin. The nerve! One of the squirrels was eating an apple core and another was feasting on a piece of burnt toast! Those crazy little buggers. It appears that the animals in our backyard do not want my compost waste to turn into soil….

This means war.

I even put rocks down last week to ‘prevent’ this from happening…

But no such luck! The squirrels moved the rocks quite easily and entered through the trap door. I peered into the trap door and a chipmunk bolted out giving me quite a scare! Well, I probably scared him more than he scared me, but still. :)


  • Approx 300 grams (about 5 cups uncooked) Rotini or Penne pasta (I used Kamut rotini)
  • 1-2 tsp extra virgin olive oil
  • 1 cup chopped sweet onion
  • 3 garlic cloves
  • 1 orange bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 small zucchini, chopped
  • 2 tomatoes, roughly chopped
  • 1 cup frozen edamame (or bean of choice)
  • Basil sauce: 1 cup packed fresh basil, 1 small avocado (or half large), 1/4 cup fresh lemon juice, 2 tbsp water, 2 tbsp olive oil, 1 tsp kosher salt, black pepper & red pepper flakes (to taste)
  • Kosher salt, pepper, red pepper flakes, to taste (I used lots of red pepper flakes so it had a nice kick to it)
Read the whole recipe on Oh She Glows