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!
Recipe by Epicurean Vegan at https://epicureanvegan.com/2015/07/27/edamame-spaghetti-with-lemon-garlic-sauce/