Whole wheat pasta & Edamame with Almond Butter Sauce

This recipe was taken from the “How Not To Die Cookbook by Nutrition Expert Michael Greger, M.D., FACLM” that can be found on Amazon here.

Portions: 4 servings
Difficulty: Easy
Preparation: 30 minutes
Cook: 15 minutes


  • 1/4 cup Almond butter
  • 1 Garlic Clove chopped
  • 2 tsp minced Fresh Ginger
  • 2 tbsp Umami Sauce
    • Umami Sauce:
      • 1 cup Vegetable Broth
      • 1 tsp minced Garlic
      • 1 tsp grated Fresh Ginger
      • 1 tbsp Blackstrap Molasses
      • 1 1/2 tsp Maple/Agave Syrup
      • 1/2 tsp jarred Tomato Paste
      • 1/2 tsp Ground Black Pepper
      • 1 1/2 tsp White Miso Paste Blended with 2 tbsp Water
      • 2 tsp lemon Juice
      • 1 tbsp Rice Vinegar
  • 1/2 tsp Red Pepper Flakes
  • 1 tbsp Lime Juice
  • 1 tbsp White Miso Paste
  • 8 ounces of Whole Wheat Pasta
  • 1 cup of Shelled Edamame (Frozen or Fresh)
  • 1 red Bell pepper
  • 1 shredded Carrot
  • 3 chopped Scallions
  • 1 tbsp Sesame Seeds


  1. Make the Umami Sauce by heating the broth on medium heat and adding all the ingredients while letting simmer for 5 minutes. Save in a bottle and keep in the fridge, this sauce can be used in many dishes like stir-fries and sautees to boost flavor.
  2. In a blender or food processor, combine the almond butter, garlic, ginger, Umami Sauce, red pepper flakes, lime, miso and 2/3 cup of water. Blend until smooth and set aside.
  3. Cook the pasta as per the directions and adding the edamame to cook with them.
  4. Drain the pasta and edamame under cold water.
  5. Transfer to a serving bowl and add the red bell pepper, carrots, and scallions.
  6. Stir the sauce into the pasta and vegetables, tossing gently to coat.
  7. Taste and adjust seasonings if needed.
  8. Garnish with the Sesame Seeds.


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