Explore cooking in a completely new way with no guilt or restrictions – just limitless possibilities. That’s the power of Explore Cuisine: organic, gluten-free, plant-based and protein-rich alternatives to traditional pasta.
Edamame Spaghetti with Kale Coriander Pesto
Serves: 4
GF, VG
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For more information visit explorecuisine.com
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 box Explore Cuisine Edamame Spaghetti
- 1 cup kale, chopped
- 1 cup coriander, chopped
- 30g slivered almonds, toasted
- 1 clove garlic
- 1 serrano chilli
- 1 tbsp lime juice
- Pinch salt
- ¼ cup grated parmesan (or vegan alternative)
- ½ cup olive oil
- 1 knob ginger, peeled & sliced into shards
- Dash olive oil
- 2 carrots, sliced into ribbons
- ¼ cup shredded coconut, toasted
Method
- Blend kale, coriander, almonds, garlic, chilli, lime juice and salt in a food processor. Add cheese. Stream in olive oil while machine is running. Turn off and set aside.
- Sauté 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 3-5 mins, 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.
- Tip: Rinse spaghetti under cold water after draining to stop the cooking.
- Vegan alternative: Omit parmesan and use a dairy-free vegan version, or nutritional yeast in its place.
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