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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.
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.
Photo Credit: Lori Stokoe
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
- 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.
- Saute ginger in a bit of olive oil, until crispy. Set aside.
- 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.
- Toss together spaghetti with carrots and pesto. Portion into 4 shallow, wide bowls. Sprinkle with ginger and toasted coconut.
- 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.
The 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!
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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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
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This one looks so delicious I can’t wait to try it out!
Yum! I know what I’m serving for dinner tonight! Love recipes that incorporate edamame. Thanks for sharing!
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!
Patricia,
Big flavors, for the win!
Spaghetti made from edamame?? How cool! 🙂 This looks fabulous!
That pesto sounds delicious!
This looks and sounds so delicious and is of course perfect for my family to try. EVERYONE can eat it!
Valentina,
It’s a dinner SOLUTION!
What a great dish! Full of flavor, this would go over well at my house.
This looks and sounds delicious! Great pic!
I love everything that’s happening with pasta these days. This looks delicious, and healthy!
Not only did you plate this perfect but you managed to get a perfect twist on your fork! This looks great!
Fabulous ideas has all my favorite ingredients and your pictures are just beautiful I want a bite now =)
What an interesting meal! Looks delicious.
Will be looking for this pasta for sure! (And I’m always up for a new pesto!)
Jeanne,
It’s fun to have a pesto arsenal, isn’t it?
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!
Faith,
You might want to look up ALL these pastas. The red lentil spaghetti is also so pretty!
It looks really really good 🙂 I’m sure it’s delicious.
I love making pesto with kale. It always gives a dish a nice veggie boost.
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!
April,
Pestos like these are so versatile for dishes like this, or for spreading on crostini, or on baked spuds, or whatever you like!
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
It’s a huge protein boost Michele!
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!
Matt,
All the varieties of this pasta brand are great! Lentils…chickpeas….edamame….it’s all good!