Edamame Spaghetti with Kale Cilantro Pesto {gluten-free}

by Dorothy Reinhold on June 5, 2016


Print This Post Print This Post Nutritious spaghetti noodles made from edamame get dressed in a kale-cilantro pesto and topped with big flavors from coconut and ginger, for a vegetarian Edamame Spaghetti with Kale Cilantro Pesto. You can easily make it vegan, as well. | ShockinglyDelicious.com

If you’ve been trying to stay away from wheat — perhaps you are diagnosed celiac or you just choose to limit that grain in your diet — this one’s for you.

People avoiding wheat often say they miss their pasta night, and now there are a variety of bean and pulse-based pastas to make dinner choices easier. These new wheatless pastas play right into the hand of people limiting their carbs, too, or those like me who aren’t celiac but are just getting more carb-aware the older we get.

I have a recipe today for Edamame Spaghetti with Kale Cilantro Pesto that will show you how pasta made from green soybeans (aka edamame) can be both a nutritious and delicious meal, not to mention colorful and fun.

Edamame Spaghetti with Kale Cilantro Pesto recipe on ShockinglyDelicious.com

Photo Credit: Lori Stokoe

There are big flavors in here — cilantro, garlic, coconut, ginger. Good thing, because there’s no way we are giving up flavor, even if we’ve given up wheat.

Edamame Spaghetti with Kale Cilantro Pesto recipe on ShockinglyDelicious.com blog

Photo Credit: Lori Stokoe

Edamame Spaghetti with Kale Cilantro Pesto

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: 4 servings

Nutritious spaghetti noodles made from edamame get dressed in a kale-cilantro pesto and topped with big flavors from coconut and ginger.

Ingredients

  • Pesto
  • 1 cup chopped kale, tightly packed
  • 1 cup cilantro, tightly packed
  • 1/4 cup slivered almonds, toasted
  • 1 garlic clove
  • 1 serrano chile
  • 1 tablespoon lime juice
  • Pinch of salt
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • .
  • Spaghetti
  • 1 knob ginger, peeled and sliced into shards
  • Olive oil (for ginger)
  • 1 (8-ounce) box Explore Cuisine Edamame Spaghetti
  • 2 carrots, sliced into ribbons
  • 1/4 cup shredded coconut, toasted

Directions

  1. Blend first seven ingredients (kale through salt) in a food processor. Add cheese. Stream in olive oil while machine is running. Turn off and set aside.
  2. Saute ginger in a bit of olive oil, until crispy. Set aside.
  3. To a large pot, add 8 cups water and bring to a boil. When boiling, add Edamame Spaghetti. Cook for 4-6 minutes, until al dente or firm to the bite. Drain and rinse.
  4. Toss together spaghetti with carrots and pesto. Portion into 4 shallow, wide bowls. Sprinkle with ginger and toasted coconut.
  5. Serves 4.

Notes

Recipe source: Explore Cuisine

Vegan alternative: Omit Parmesan cheese. Use a dairy-free vegan version, or a bit of nutritional yeast if you like, in its place.

https://www.shockinglydelicious.com/edamame-spaghetti-with-kale-cilantro-pesto/

Edamame Spaghetti from Explore CuisineThe Edamame Spaghetti packs quite a nutritional punch, with half of the daily protein (25 grams!) and fiber (11 grams!) requirements in one serving.  It’s gluten-free, of course, non-GMO and vegan, has 11g net carbs per serving, and is low on the glycemic index. It has one ingredient: organic green soybeans, aka edamame. I’d encourage you to branch out with your dinner routine and try it! The company that sells it, Explore Cuisine, has a number of other interesting organic wheat-free pastas, including red lentil spaghetti, chickpea fusilli and green lentil lasagne. Eat the rainbow, indeed!

If you like this recipe, pin the image below to your Pinterest board to find it later!
Edamame Spaghetti with Kale Cilantro Pesto to pin from ShockinglyDelicious.com

Disclosure: Explore Cuisine sent the pasta samples for review, and gave permission for me to reprint their recipe. Photos by Lori Stokoe.

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{ 27 comments… read them below or add one }

Megan @ MegUnprocessed June 8, 2016 at 4:40 pm

This one looks so delicious I can’t wait to try it out!

Reply

Christine June 8, 2016 at 3:28 pm

Yum! I know what I’m serving for dinner tonight! Love recipes that incorporate edamame. Thanks for sharing!

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Patricia @ Grab a Plate June 7, 2016 at 6:40 am

Okay, so the pasta alone sounds so cool and I’d love to try it (need to be on the lookout), but your sauce?! Oh, yes, please! Big flavor! Love this!

Reply

Dorothy Reinhold June 8, 2016 at 2:10 pm

Patricia,
Big flavors, for the win!

Reply

carrie @ frugal foodie mama June 7, 2016 at 6:25 am

Spaghetti made from edamame?? How cool! 🙂 This looks fabulous!

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Lauren June 7, 2016 at 4:23 am

That pesto sounds delicious!

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Valentina June 6, 2016 at 9:51 pm

This looks and sounds so delicious and is of course perfect for my family to try. EVERYONE can eat it!

Reply

Dorothy Reinhold June 8, 2016 at 2:10 pm

Valentina,
It’s a dinner SOLUTION!

Reply

Michelle De La Cerda June 6, 2016 at 6:07 pm

What a great dish! Full of flavor, this would go over well at my house.

Reply

Amy Stafford June 6, 2016 at 5:07 pm

This looks and sounds delicious! Great pic!

Reply

Renee - Kudos Kitchen June 6, 2016 at 3:44 pm

I love everything that’s happening with pasta these days. This looks delicious, and healthy!

Reply

Krista June 6, 2016 at 2:46 pm

Not only did you plate this perfect but you managed to get a perfect twist on your fork! This looks great!

Reply

Adriana Lopez-Martin June 6, 2016 at 1:53 pm

Fabulous ideas has all my favorite ingredients and your pictures are just beautiful I want a bite now =)

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Diana Johnson June 6, 2016 at 11:26 am

What an interesting meal! Looks delicious.

Reply

Jeanne @JollyTomato June 6, 2016 at 10:20 am

Will be looking for this pasta for sure! (And I’m always up for a new pesto!)

Reply

Dorothy Reinhold June 6, 2016 at 2:45 pm

Jeanne,
It’s fun to have a pesto arsenal, isn’t it?

Reply

Faith (An Edible Mosaic) June 6, 2016 at 9:22 am

I usually steer clear of pasta with gluten, so this is right up my alley! I’ve never heard of it, but you can bet I’ll be on the lookout for it now. Sounds like a really tasty meal!

Reply

Dorothy Reinhold June 6, 2016 at 2:45 pm

Faith,
You might want to look up ALL these pastas. The red lentil spaghetti is also so pretty!

Reply

Silvia June 6, 2016 at 3:55 am

It looks really really good 🙂 I’m sure it’s delicious.

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Dannii @ Hungry Healthy Happy June 6, 2016 at 3:23 am

I love making pesto with kale. It always gives a dish a nice veggie boost.

Reply

April June 5, 2016 at 6:18 pm

I have to remember this pasta when I want to watch my carbs. I’ve never had kale, cilantro pesto on pasta. It sounds interesting and looks delicious!

Reply

Dorothy Reinhold June 5, 2016 at 6:22 pm

April,
Pestos like these are so versatile for dishes like this, or for spreading on crostini, or on baked spuds, or whatever you like!

Reply

Michele June 5, 2016 at 5:58 pm

Im really into edamame at the moment because of the high protien content in it… Ive never seen the pasta with it… definitely going to check that out at the market, because this recipe has my name all over it! I like, no love every single thing you’ve got in there! Brilliant! Thanks

Reply

Dorothy Reinhold June 5, 2016 at 6:21 pm

It’s a huge protein boost Michele!

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Matt @ Plating Pixels June 5, 2016 at 5:54 pm

I love eating fresh edamame beans as a healthy snack. Plus I’m trying to eat less gluten so now I have to try this spaghetti!

Reply

Dorothy Reinhold June 5, 2016 at 6:21 pm

Matt,
All the varieties of this pasta brand are great! Lentils…chickpeas….edamame….it’s all good!

Reply

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