That’s right, edamame spaghetti. In 12-ridiculous steps that include cooking the beans, mashing them, adding flour, six other ingredients, and running the dough through a pasta machine, you’re in business! Or . . . you can go the easy way by picking up pre-made edamame noodles like I did:
This 2-lb box is from Costco and will run you about $9. And you can’t get simpler as far as ingredients go: soy beans and water. I think it’s a nice change up from pasta, and here’s the skinny: they’re gluten-free; high in protein and fiber; half the carbs of pasta; and a bit less calories, too. I thought I’d give them a whirl. Because the spaghetti only takes 4-5 minutes to cook, this is a great meal to prepare when you want something quick and easy. How do they taste? Delicious. Not much flavor on their own, but there’s no reason you can’t dress them up with a sauce or seasonings. A tomato sauce doesn’t seem like the right choice though, but more of a light cream or olive oil sauce. Just like with regular pasta, the possibilities are pretty endless.
INGREDIENTS:
8-oz edamame spaghetti
2 Tbs olive oil
3 cloves of garlic
zest and juice from one lemon
salt
2 Tbs Earth Balance margarine
2 C mushrooms, sliced
1 tomato, diced
Parmezano Sprinkles (from The Uncheese Cookbook)
1/2 C blanched almonds
2 Tbs nutritional yeast
1-2 tsp light or yellow miso
1/4 tsp salt
DIRECTIONS:
I made the Parmezano Sprinkles first: To blanch the almonds, place in a small sauce pan with just enough water to cover them and boil for 2 minutes. Drain, rinse, and pinch the skins off. Transfer to a food processor along with the other ingredients and grind it all together. Keep in the fridge in a tightly-lidded container.
Next, bring a large pot of water to a boil and simmer the noodles for 4-5 minutes. Meanwhile, in a medium skillet, melt the margarine and add the mushrooms. Saute for about 3 minutes. Before draining the noodles, reserve 1/2 cup of the cooking liquid. Drain the edamame noodles and rinse with cold water. In the same cooking pot, heat the olive oil and add the garlic; cook for 30 seconds. Add the lemon juice, lemon zest, salt to taste, and then the noodles. Use a fork or tongs to incorporate the sauce. Add some water if it seems a little dry. Serve with some mushrooms and tomatoes, then top with the Parmezano Sprinkles. Enjoy!
- 8-oz edamame spaghetti
- 2 Tbs olive oil
- 3 cloves of garlic
- zest and juice from one lemon
- salt
- 2 Tbs Earth Balance margarine
- 2 C mushrooms, sliced
- 1 tomato, diced
- Parmezano Sprinkles (from The Uncheese Cookbook)
- ½ C blanched almonds
- 2 Tbs nutritional yeast
- 1-2 tsp light or yellow miso
- ¼ tsp salt
- I made the Parmezano Sprinkles first: To blanch the almonds, place in a small sauce pan with just enough water to cover them and boil for 2 minutes. Drain, rinse, and pinch the skins off. Transfer to a food processor along with the other ingredients and grind it all together. Keep in the fridge in a tightly-lidded container.
- Next, bring a large pot of water to a boil and simmer the noodles for 4-5 minutes.
- Meanwhile, in a medium skillet, melt the margarine and add the mushrooms. Saute for about 3 minutes.
- Before draining the noodles, reserve ½ cup of the cooking liquid. Drain the edamame noodles and rinse with cold water.
- In the same cooking pot, heat the olive oil and add the garlic; cook for 30 seconds. Add the lemon juice, lemon zest, salt to taste, and then the noodles. Use a fork or tongs to incorporate the sauce. Add some water if it seems a little dry.
- Serve with some mushrooms and tomatoes, then top with the Parmezano Sprinkles. Enjoy!
