Sesame Ginger Edamame Spaghetti


An Asian-inspired version of the classic Italian spaghetti in garlic and oil. Swap in toasted sesame oil for the olive oil, keep the garlic and crushed red pepper flakes, and add fresh ginger, lime juice, rice wine vinegar, and tamari.

This quick and simple vegetarian sesame ginger edamame spaghetti recipe is packed with protein, low in carbs, and full of flavor. | Local Food Rocks

You are probably thinking: “What? A recipe with spaghetti in January? Isn’t that a bad idea considering it’s the time of year when people swear off carbs and head back to the gym?”

Well … yes and no. This is a recipe using a new-to-me ingredient that actually fits into health goals. This spaghetti is made from organic soybeans. Just soybeans. That’s it. So, it’s ridiculously full of protein, low in carbs, gluten-free, and best of all, it’s really delicious.

In my January Degustabox, I was really excited to discover this edamame spaghetti from Explore Cuisine. I’d never heard of it before and thought it would be perfect for a light and flavorful pasta dish that would be filling, but not in that “I ate too many carbs and am bloated” way. I think it still fits into everyone’s new year healthy resolution goals while at the same time fulfills cravings for comfort food in freezing temps. After all, diving into a bowl of pasta when it’s 8 degrees outside is kinda my jam.

About Explore Cuisine Edamame Spaghetti

This edamame spaghetti is non-GMO certified, certified organic, certified gluten-free, and parve. Per serving it’s got a whopping 24 grams of protein and only 7 net grams of carbs. I also read that Explore Cuisine gives 2% of proceeds to their Food to Thrive Foundation, which provides education, empowerment, and advancement in farming programs to the company’s farmers and its workers.

Sesame Ginger Edamame Spaghetti: This quick and simple recipe is packed with protein, low in carbs, and full of flavor | Local Food Rocks

I wanted to keep the recipe easy with things I already had on hand because lord knows I was not venturing out for special ingredients in these frigid temps. In the end, I like to think that I created a slightly Asian-inspired take on the Italian classic, Aglio e Olio (garlic and oil). Instead of olive oil, I used toasted sesame oil, and of course, kept the garlic and a touch of crushed red pepper flakes. To that base, I added fresh ginger, lime juice, rice wine vinegar, and tamari.

This combo was an instant winner. So simple, but so good. You know it’s a new favorite when Renato goes back for seconds and tells me I need to buy more of something. (Thankfully, it looks like a lot of stores near us carry this spaghetti so you know this recipe is going into heavy rotation.)

And, just a heads up, we like things pretty spicy. So, if you aren’t into spice, then, by all means, don’t use as much red pepper flakes as I call for in the recipe.

How are you balancing an innate desire for comfort food this winter with your healthy eating goals? I’d love to know!

Sesame Ginger Edamame Spaghetti

An Asian-inspired take on the classic Italian dish, spaghetti in garlic and oil. It makes a great side dish or main course.
Servings 4 people


  • 8 ounces Explore Cuisine Edamame Spaghetti
  • 1/4 cup toasted sesame oil
  • 2 tablespoons organic tamari
  • 1 garlic clove minced
  • 1 teaspoon fresh grated ginger
  • 2 tablespoons rice wine vinegar
  • Juice of 1 lime
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1 teaspoon crushed red pepper flakes


  • In a large pot of water, cook the edamame spaghetti to the package instructions.
  • While the spaghetti cooks, make the sauce. In a large saute pan heat the toasted sesame oil over medium-high heat.
  • Add the minced garlic clove and freshly grated ginger. Saute until the garlic is lightly golden and fragrant. Stir in the tamari, rice wine vinegar, and lime juice.
  • Drain the cooked spaghetti and add to the sauce. Mix around gently to coat with the sauce.
  • Season with the crushed red pepper flakes, white and black sesame seeds. Toss again.
  • Remove from heat and serve immediately.
Calories: 198kcal
Course: Main Course, Side Dish
Cuisine: American, Chinese


Calories: 198kcal | Carbohydrates: 7g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 512mg | Potassium: 368mg | Fiber: 4g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 3mg

Join the Conversation

  1. Never heard of edamame spaghetti before. I'll definitely look for it!

  2. This I would love to try! Amazing pic as well!

  3. Always happy to
    Learn about products like this. Thanks for the info.

  4. Same here, I had no idea edamame spaghetti was a thing. I really enjoyed it.

  5. Thanks so much! And I hope you do give it a try.

  6. Happy to share the discovery. I am definitely going to look for this spaghetti at the grocery store.

  7. Mmmm! Have to try this pasta! Sounds so good!! And I’m on a ginger kick – so this is perfect!

  8. I have craving all things ginger lately too. This totally fits in. 🙂

  9. Great recipe. Thanks. Also wanted to note that i came across black soybean spaghetti from Simply Nature (Aldi Affiliate) found some interesting recipes for it. But this recipe will be good with that as well.

  10. Would this be good served at room temperature? Looking for a Vegan recipe to take to a party.

  11. Hi Julie. I think you can definitely serve this room temperature.

Comments are closed.

Your custom text © Copyright 2024. All rights reserved.