Super Green Spaghetti


The “green” comes from using edamame spaghetti.

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You’ve probably ordered Edamame as an appetizer, but have you enjoyed this protein-packed bean in main dishes? Explore Cuisine makes it easy to enjoy this soybean with their Edamame Spaghetti made from JUST one ingredient- organic edamame. With 24 grams of protein and a third of your daily recommended iron intake in each serving, this pasta makes healthy eating easy and delicious. Even better? The pasta is gluten-free, non-GMO, vegan and kosher, so everyone at the dinner table can enjoy protein-packed pasta.

Super Green Spaghetti
Recipe Type: Entree
Author: begoodorganics
Serves: 8
  • 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
  • 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 to
  1. In a small bowl, whisk coconut cream, avocado oil, lime juice and salt.
  2. Wash and separate lettuce leaves.
  3. 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.
  4. While the pasta cooks, make up the brazil nut parmesan by blitzing all ingredients (see the full list here) in a blender until crumbly.
  5. Once your pasta is cooked, make the sauce by blending all sauce ingredients (including your reserved pasta cooking water) until smooth.
  6. 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.
  7. 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!
  8. Plate up your pasta into bowls, adding 1 tablespoon of parmesan to each, plus cracked black pepper and extra sea salt to taste.


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