Edamame Spaghetti with Avocado Pesto

In case you didn’t already believe that soy is an extremely versatile legume, someone went ahead and made it into a spaghetti noodle. And it’s delicious. It’s a little chewier than regular pasta but the overall effect is nice. Just be careful not to overcook the noodles or the texture becomes quite rubbery.


This is a new recipe from the one I made the last few times for edamame spaghetti. It’s delicious but it’s a little time-consuming. And on this particular occasion, time was not something I had on my side. I was about to start a week of night shifts and I had no energy. And I just needed something simple but tasty to get me through those nights. Enter this recipe. And I gotta tell you, the avocado makes the pesto sauce for this recipe so wonderfully creamy…absolutely delicious.



  • 1 (7.05 oz.) package of Explore Asian Organic Edamame Spaghetti
  • 1 large avocado
  • 1 cup fresh baby spinach, packed
  • 1/4 cup fresh cilantro, packed
  • 2 tbsps lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1/4 teaspoon salt
  • Salt and pepper to taste
  • Optional garnish: crumbled feta cheese


  1. Cook Edamame Spaghetti according to package instructions.
  2. Prepare the pesto by blending together all the remaining ingredients (except the garnishes) in a food processor until well-blended, scraping the sides as needed.
  3. Mix the pesto into the spaghetti and garnish if desired.


The original recipe called for pomegranate seeds, as well. But buying pomegranate is expensive, especially when it’s not in season. So as I was wandering through the grocery store, I saw cranberries and thought they would be a good substitute.

I was wrong.

Until that day, I had never eaten a raw cranberry so I didn’t realize how sour, tart, and bitter they are. My goodness! You know that face babies make when they taste a lemon for the first time? Yup, that was the face I made when I bit into the cranberry. How much sugar must they add to dried cranberries or cranberry juice to make them palatable?? I don’t even want to think about it.

Anyway, I saved those cranberries for another recipe so keep a look out for that post!


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