I thought I’d share some recipes we cook regularly, especially as I see people struggling with cooking during the quarantine. Because I can’t eat dairy, I’ll put substitutions at the end on any recipe where needed.
I can’t find the source of this recipe, though I’ve seen some very similar versions made with fava beans.
- 1-1/2 cups shelled edamame
- 12 ounce box farfalle
- 4 T olive oil, divided
- 2 raw chicken breasts, cut into bite-sized pieces
- 1/2 cup finely chopped onion
- 1 cup fresh shiitake mushrooms, chopped (use full container)
- 2 garlic cloves, minced
- 2T dried oregano
- 1 cup chicken stock
- 1-1/2T kosher salt
- 8oz mascarpone cheese
- freshly ground black pepper to taste
- Cook and drain edamame according to package directions. Set aside.
- Cook pasta according to package directions (al dente). Drain and set aside.
- Heat a large skillet over medium-high heat. Add 2T oil to pan, swirling to coat. Sauté chicken until just cooked, set aside. Add remaining 2T olive oil and onion to pan; sauté 3 minutes or until tender. Add mushrooms and garlic; sauté 2 minutes. Add stock, edamame, oregano, salt, and cooked chicken. Cook until liquid is reduced to approx. 1 cup (about 5 minutes). Add mascarpone to edamame mixture and stir to blend.
- Add pasta; toss gently to coat. Pepper to taste.
For a dairy substitute, I suggest dairy free yogurt, cream cheese, or sour cream. I’ve also had success with making a dairy free cheese sauce from scratch. I’d also recommend cooking a slightly larger box of pasta, scooping out a portion, and adding the dairy free sauce if you want a mix of dairy/dairy free. Be sure to double check your chicken broth is dairy free! If you can’t find frozen edamame right now, you may have luck with fresh stuff in a container in the produce section.