- 9 ounces (250 grams) dry macaroni
- 4.5 ounces (about 3/4 cup) shelled edamame with membranes removed
- 3/4 cup unsweetened soy milk
- 2 tablespoons nutritional yeast
- 1/4 teaspoon salt (to taste)
- 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.
- When the pasta is done, drain it and stir in the green "cheese" sauce.