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Chilled Pasta With Edamame Cream (double Cream Free) Recipe

Chilled Pasta with Edamame Cream (Double Cream Free) Recipe
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Serving : 2
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Prepare the ingredients before making Chilled Pasta with Edamame Cream (Double Cream Free) in your home. Then, follow these steps below to serve Chilled Pasta with Edamame Cream (Double Cream Free) for your family or friends.

Ingredients: Chilled Pasta with Edamame Cream (Double Cream Free)

  • 200 grams + 1 bunch for garnish Frozen edamame
  • 1/3 block Silken tofu
  • 100 ml Soy milk
  • 2 tbsp Powdered cheese or cream cheese (none, if you are vegan)
  • 1 dash Grated garlic
  • 2 tbsp Olive oil
  • 1/2 tsp Salt
  • 1 Black pepper
  • 2 portions ore more Spaghetti

How to Make Chilled Pasta with Edamame Cream (Double Cream Free)

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Chilled Pasta with Edamame Cream (Double Cream Free) in your home by yourself.

    Step 1
  • [For the pasta sauce] Pod the edamame beans and blitz with all the other ingredients (except for the pasta) in a mixer to make a smooth cream sauce.
  • Step 2
  • Transfer the mixture into a bowl. If the sauce is too stiff, dilute with soy milk. (The texture should be like thick double cream). Chill in the fridge.
  • Step 3
  • [Cook the pasta] Bring the water to the boil and add 1 tablespoon or more salt. When you taste the water, it should be salty.
  • Step 4
  • Cook the pasta following the instructions on the package. Drain in a colander and rinse with running water. After cooling, transfer the pasta into a bowl of ice water and chill well.
  • Step 5
  • Drain the pasta well. Pat dry with kitchen paper for best results! (Otherwise your pasta will be watery.)
  • Step 6
  • MIx the pasta with the chilled sauce. Transfer to a serving dish and garnish with the reserved edamame beans. Drizzle with olive oil (not listed in the ingredients) and serve!
  • Step 7
  • I put prosciutto on top. Sliced almond or dried shrimps are also nice for topping.
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