10 Minute Edamame Spaghetti

There are lots of great things about this dish… it’s simple, very quick, tastes amazing AND it’s high in protein!

Edamame pasta contains 24g protein per serving so it’s a great way to make up your RDA.

Gluten free
Wheat free
Quick meal

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Total time





  • mains
  • lunches




  • 200g/7oz edamame spaghetti (you can find this in most health food shops, Holland & Barrett, The Vegan Kind and some supermarkets)
  • 1 clove garlic, finely chopped
  • 200g/7oz mushrooms, sliced
  • 200g cherry tomatoes
  • 2 large handfuls spinach
  • 200g (approx.) vegan pesto (eg Sacla, Zest, supermarket own brands. If you fancy making your own then check out our hazelnut pesto recipe)
  • Optional extras: toasted pine nuts, a few tablespoons of nutritional yeast and a handful rocket per person

Other ideas for serving: mushroom and white wine sauce, mixed mushrooms, fresh chilli, roast vegetables, toasted hazelnuts, avocado, artichokes, sundried tomatoes, olives, capers, fried aubergine, asparagus, vegan sausage, vegan chorizo, vegan bacon with brussels sprouts, caramelised onion, lemon juice, peas. vegan cheese,


  1. In a large frying pan, cook the mushrooms in a little oil until soft. Add the garlic after a few minutes of cooking.
  2. Add the cherry tomatoes and spinach, stirring occastionally. Heat for a few minutes until the spinach has wilted.
  3. Whilst the veggies are cooking, place the spaghetti in a large saucepan, add water, bring to the boil and then simmer for around 5 minutes or until just soft.
  4. Drain the spaghetti and mix together with the vegetables and pesto.
  5. Season then top with rocket, pine nuts and nutritional yeast.

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