Super Green Spaghetti

The "green" comes from using edamame spaghetti.

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Super Green Spaghetti

The "green" comes from using edamame spaghetti.
Course: Dinner
Keyword: avocado, barilla pasta, edamame, green, kosher, non-gmo, spaghetti, tahini, vegetarian
Servings: 8
Author: begoodorganics


  • 17 ounces Explore Cuisine Edamame Spaghetti
  • 4 cups spinach (finely sliced & packed)
  • 2 spring onions (finely sliced)
  • 2 cups cherry tomatoes (halved)
  • 1/2 teaspoon sea salt

Green Tahini Sauce:

  • 1 cup fresh basil (packed)
  • 1/4 cup tahini
  • 1/4 cup cashews
  • 1/2 cup water (best to use the pasta cooking water)
  • 1/2 cup lemon juice (3 lemons)
  • 4 cloves garlic
  • 1 teaspoon sea salt
  • Freshly cracked black pepper (to taste)
  • 1/4 cup brazil nut parmesan (to taste)


  • In a small bowl, whisk coconut cream, avocado oil, lime juice and salt.
  • Wash and separate lettuce leaves.
  • Cook pasta for 4 minutes, then drain and rinse briefly under cold water. Be sure to reserve 1/2 cup cooking water-  it will make a huge difference to your sauce.
  • While the pasta cooks, make up the brazil nut parmesan by blitzing all ingredients (see the full list here) in a blender until crumbly.
  • Once your pasta is cooked, make the sauce by blending all sauce ingredients (including your reserved pasta cooking water) until smooth.
  • Place the pasta back in the pan and turn the element onto a low heat. Add the sauce and spinach, cooking for just a minute or two until the spinach it very lightly wilted but still vibrant.
  • Finally, mix through the tomatoes and spring onions and then remove from heat. By doing this, you maintain all the nutritional benefits of the raw veg while lightly heating them – yum!
  • late up your pasta into bowls, adding 1 tablespoon of parmesan to each, plus cracked black pepper and extra sea salt to taste.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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