Heat Olive Oil (1 tablespoon) in a pan. Once the oil is hot, temper Mustard Seeds (1 teaspoon) and Cumin Seeds (1 teaspoon).
As they begin to crackle, add Curry Leaf (5), Garlic (8 clove), Ginger Paste (1 tablespoon), and part of Fresh Cilantro (2 tablespoon).
Then add the Jalapeño Pepper (1) and Onion (1). Fry till the onions turn translucent.
Now add Tomato (2) and Salt (to taste). Continue to sauté till the tomatoes are cooked.
Add Mushroom (1 cup) to the pan. Mix and saute for 5-7 minutes or till the mushrooms are cooked.
Next add the Edamame (1/4 cup). Continue to saute for 2 more minutes.
Then add the dry spices like Ground Turmeric (1 teaspoon), Ground Cumin (2 teaspoon), Garam Masala (1/2 tablespoon), Paprika (2 teaspoon), Dried Oregano (1/2 tablespoon), and Crushed Red Pepper Flakes (1 teaspoon).
Add the cooked Pasta (16 ounce). Mix it all together so that the pasta coats well with the masala. Adjust the salt as needed.
Garnish this Indian style pasta with remaining Fresh Cilantro (2 tablespoon), Vegan Parmesan Cheese (2 tablespoon), and Lemon Juice (1 tablespoon).
Vegan One Pot Indian Curry Pasta is now ready. Serve with warm garlic bread.