Tomato, Feta & Edamame Pasta

Tomato, feta & edamame pasta

Why this is peri-perfect… Edamame pasta is a quiet midlife hero. It’s naturally high in protein to support muscle, and steady blood sugar. It’s also rich in fibre, which helps with digestion and supports estrogen clearance - a big deal when peri-belly feels like it arrived overnight. Unlike regular pasta, this one actually keeps you full and satisfied (because of the high protein), so you’re not hunting for snacks an hour later. Comforting, grounding, and deeply nourishing - exactly how food should feel in perimenopause. And importantly, this is a BIG serve. A BIG bowl of salty cheesy pasta and zero blood sugar regrets (yay).

Ingredients

200 g Edamame Pasta (dry) (I love the Slendier brand - all Australian supermarkets)

500 g cherry tomatoes, halved

200 g block feta cheese (try to find a full-fat creamy one - not crumbly)

22 g finely grated parmesan cheese

1 tbsp + 2 tsp extra virgin olive oil

Sea salt and cracked black pepper, to taste

Optional: fresh parsley to serve

Instructions:

1.     Oven to 200*

2.     Put the cherry tomatoes in a baking dish and place the block of feta cheese on top. Drizzle on 1tbs of the oil. Bake for 25 mins, until the feta starts turning golden.

3.     Cook the edamame pasta according to packet instructions. Drain well.

4.     Add the cooked pasta to the baking dish with the roasted feta and tomatoes.

5.     Stir through the parmesan, salt and pepper.

6.     Toss gently until everything is evenly coated and creamy.

7.     Finish with fresh parsley and drizzle on 2tsp olive oil.

Per serve: Calories: 400, Protein: 30 g, Carbohydrates: 15 g, Fats: 22g, Fibre: 11 g