Edamame is the perfect little snack. These yummy boiled green soybeans are rich in protein, dietary fiber, and micronutrients, particularly folate, manganese, phosphorus, and vitamin K. You've probably ordered Edamame as an appetizer in a Japanese restaurant, but have you enjoyed this protein-packed bean in main dishes? 

Edamame is naturally gluten-free and low calorie contains no cholesterol and is an excellent source of protein, iron, and calcium. It is an especially important source of protein for those who follow a plant-based diet.

Explore Cuisine makes it easy to enjoy this soybean with its Edamame Spaghetti made from just one ingredient- organic edamame! With 24 grams of protein and a third of your daily recommended iron intake in each serving, this Pasta makes healthy eating easy and delicious.

Even better? The pasta is gluten-free, non-GMO, vegan, and kosher, so everyone at the dinner table can enjoy protein-packed pasta recipes all summer long. Find recipes below:

  • Super Green Spaghetti: Recipe by Be Good Organics

Super Green Pasta Salad Super Green Pasta Salad. Photo: Courtesy

INGREDIENTS for 4 people:

17oz Explore Cuisine Edamame Spaghetti

4 cups spinach (finely sliced & packed)

2 spring onions (finely sliced)

2 cups cherry tomatoes (halved)

1/2 tsp sea salt

Green Tahini Sauce

1 cup fresh basil (packed)

1/4 cup tahini

1/4 cup cashews

1/2 cup water (I like to use the pasta cooking water)

1/2 cup lemon juice (3 lemons)

4 cloves garlic

1 tsp sea salt

freshly cracked black pepper (to taste)

1/4 cup brazil nut parmesan (to top)


  1. Cook pasta for 4 minutes, then drain and rinse briefly under cold water. Be sure to reserve 1/2 c cooking water - it'll make a huge difference to your sauce!
  2. While the pasta cooks, make up the brazil nut parmesan by blitzing all ingredients (see the full list here) in a blender until crumbly.
  3. Once your pasta is cooked, make the sauce by blending all sauce ingredients (including your reserved pasta cooking water) until smooth.
  4. Place the pasta back in the pan and turn the element onto a low heat. Add the sauce and spinach, cooking for just a minute or two until the spinach it very lightly wilted but still vibrant.
  5. Finally, mix through the tomatoes and spring onions and then remove from heat. By doing this, you maintain all the nutritional benefits of the raw veg while lightly heating them - yum!
  6. Plate up your pasta into bowls, adding 1 tbsp of parmesan to each plus cracked black pepper and extra sea salt to taste.
  • Pesto Spaghetti with Seared Tuna: Recipe by Svitlana Flom of Art de Fete

Pesto Spaghetti with Seared Tuna Pesto Spaghetti with Seared Tuna Photo: Courtesy

INGREDIENTS for 4 people:

8 oz. Explore Cuisine Organic Edamame Spaghetti

Seared Tuna:

1-pound center-cut ahi tuna

1-teaspoon ground coriander

1-teaspoon mildly spicy red pepper (Aleppo or Marash or just black pepper)

Dash of vegetable oil


Kale-Walnut Pesto:

2 cups baby kale

½ cup basil

¼ cup walnuts

1 garlic clove, minced

1 lemon, juiced

½ cup olive oil

Pinch of mildly spicy red pepper (Aleppo or Marash or just black pepper)



½ large carrot, peeled

½ hot red pepper, thinly sliced

½ teaspoon lemon zest

10 tiny basil leaves

Flaky sea salt

Mildly spicy red pepper (Aleppo or Marash)

Olive oil


  1. Make pesto: Place kale, basil, nuts, and garlic into food processor. Sprinkle with salt and pepper liberally. Pour ¼ cup over the greens. Blend by pouring the rest of olive oil in a slow stream, until pesto is nice and chunky. Squeeze lemon on top, taste and adjust the seasoning if needed.
  2. Sear tuna: Pat tuna dry with paper towels. Season tuna with salt, red pepper, and coriander. Drizzle with olive oil on top and rub spices with oil into its flesh. Heat medium size stainless steel sauté pan until very hot. Pour just a dash of oil and place tuna in the pan. Cook on all sides for about 30 seconds to 1 minute, until it releases easy and all sides have a crust. Slice tuna against the grain into ¼ of an inch slice with a sharp knife.
  3. Slice carrot into ribbons with a vegetable peeler, and then make thin long strips with a sharp knife. Set aside. Cut hot red pepper into thin slices.
  4. Cook Explore Cuisine Organic Edamame Spaghetti according to packaging instructions, transfer to a large bowl. Add ribbons of carrot, hot pepper slices, and 5-6 tablespoons of pesto to the pasta and toss to combine. Drizzle more olive oil if pasta looks too dry.
  5. To plate, divide pasta between bowls by twisting it with a folk. Drizzle lightly with good quality olive oil, sprinkle with salt and red pepper. Top with 3-4 tuna slices sprinkles with salt and red pepper again. Scatter some lemon zest and tiny basil leaves over each bowl. Serve at room temperature.
  • Roasted Vegetables with Pasta: Recipe by Cindy Gordon of Vegetarian Mamma

EC - Roasted Vegetables with Pasta Roasted Vegetables with Pasta Photo: Courtesy


1 box of Explore Cuisine Organic Edamame Spaghetti

1 c of yellow squash, diced into ½ inch pieces

1 c of zucchini squash, diced into ½ inch pieces

1 c of red onion, diced into ½ inch pieces

1 c of red bell pepper, deseeded, diced into ½ inch pieces

1 c of cherry tomatoes, halved

1 t garlic salt OR salt and pepper as needed

1 T olive oil

1 c of fresh parsley



  1. Preheat your oven to 400 degrees F.
  2. Toss your veggies (excluding parsley) with olive oil and your choice of either garlic salt or salt/pepper.
  3. Put your veggies into an oven-safe roasting pan. Bake at 400 degrees F for 15 minutes.
  4. While your veggies are cooking, prepare your pasta per the directions on the box.
  5. When pasta is cooked, drain and set aside.
  6. When veggies are cooked, toss with pasta. Top mixture with the juice from one lemon half.
  7. Top with parsley and serve!