Edamame and Mung Bean Fettuccine With Shrimp

Take nutrition to the extreme with this vegetable-packed pasta.

Edamame & Mung Bean Fettuccine with Sweet & Spicy Sweet Potato Sauce
 Courtesy Image

This high-protein pasta is made with a combination of edamame and mung bean. But you can also use whole-grain pasta or legume-based pastas in your local grocery store.

If you’re in a rush, prepare the spicy sweet potato sauce ahead of time. And if you’re looking for a higher protein vegetarian alternative, swap out the shrimp for tofu.

Nutrition information (per 1 cup serving):

Calories: 358; total fat: 11g; saturated fat: 4g; protein: 31g; carbohydrates: 30g; sugar: 7g; fiber: 10g; cholesterol: 114mg; sodium: 561mg

Recipe and photo by Mandy Unanski Enright, MS, RDN, RYT of Nutrition Nuptials.

Prep time

30 min.

Cook time

5 min.

  • 1 tbsp olive oil
  • 1 pound shrimp, peeled and deveined
  • 2 sweet potatoes, baked with skin removed
  • 1 can (15 oz) light coconut milk
  • ¼ cup cilantro, packed
  • 1 tsp red pepper flakes
  • ¼ tsp ground ginger
  • 1 box (8 oz) edamame and mung bean fettucine (I like Explore Cuisine)
  • Sliced scallions, for garnish (optional)

Mix shrimp with olive oil, and place on grill pan or broil for 2 minutes per side.

Prepare fettuccini to package directions, drain, and set aside while sauce is prepared.

Combine sweet potatoes, coconut milk, cilantro, red pepper flakes, and ground ginger into a food processor or blender.

Blend until mixture is completely smooth. Add additional red pepper or ground ginger depending on spice preferences.

Combine sauce, pasta, and shrimp on a pan over medium heat, and stir to combine until heated through, approximately 5 minutes.

Top with scallion slices and additional red pepper flakes (optional).