- 9 oz Dry macaroni
- 4 oz Shelled edamame with membranes removed
- 3/4 cup Milk
- 2 tablespoons Nutritional yeast
- 1/4 teaspoon Salt
- Servings: 4
Boil the macaroni according to the package directions in salted water.
Put the peeled edamame, milk, nutritional yeast and salt in a blender or food processor and puree until smooth.
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When the pasta is done, drain it and stir in the green “cheese” sauce.
Nutritional Information
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
| Amount Per Serving | |||
| Calories | 197.02 | ||
| Calories From Fat (17%) | 32.66 | ||
| Calories From Protein (22%) | 42.37 | ||
| Calories From Carbs (62%) | 121.99 | ||
| Calories From Alcohol (0%) | 0.00 | ||
| % Daily Value | |||
| Total Fat 3.81g | 6% | ||
| Saturated Fat 0.93g | 5% | ||
| Monounsaturated Fat 0.87g | |||
| Polyunsaturated Fat 1.25g | |||
| Trans Fatty Acids 0.00g | |||
| Cholesterol 3.66mg | 1% | ||
| Sodium 173.95mg | 7% | ||
| Potassium 434.24mg | 12% | ||
| Carbohydrates 30.01g | 10% | ||
| Dietary Fiber 3.31g | 13% | ||
| Sugar 2.84g | |||
| Sugar Alcohols 0.00g | |||
| Net Carbohydrates 26.71g | |||
| Protein 11.71g | 23% | ||
| Vitamin A 86.47IU | 2% | ||
| Vitamin C 9.36mg | 16% | ||
| Calcium 125.60mg | 13% | ||
| Iron 3.28mg | 18% | ||
| Vitamin E 0.04IU | 0% | ||
| Vitamin D 19.65IU | 5% | ||
| Thiamin 0.60mg | 40% | ||
| Riboflavin 0.60mg | 35% | ||
| Niacin 5.17mg | 26% | ||
| Vitamin B6 0.16mg | 8% | ||
| Folate 277.41ľg | 69% | ||
| Vitamin B12 0.21ľg | 4% | ||
| Pantothenic Acid 1.02mg | 10% | ||
| Phosphorus 226.58mg | 23% | ||
| Magnesium 45.82mg | 11% | ||
| Zinc 1.25mg | 8% | ||
| Copper 0.15mg | 8% | ||
| Manganese 0.41mg | 21% | ||
| Selenium 21.44ľg | 31% | ||
| Alcohol 0.00g | |||
| Caffeine 0.00mg | |||
| Water 65.88g | |||
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