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.
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.
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
- 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.