Creamy tahini & edamame spaghetti

Creamy tahini & edamame spaghetti

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / people: 672 kcal
, Fat: 27 g
, Carbohydrate: 73 g
, Protein: 26 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 aubergine, cut into cubes
120 g edamame
80 g baby spinach


180 g spaghetti (soy whole grain)
salted water, boiling


½ avocado, in pieces
1 tbsp tahini (sesame paste)
2 pinches Za'atar (spice mix)
½ dl water
½ tsp salt

Serving & decorating

½ avocado, diced
a little tahini (sesame paste)
a little Za'atar (spice mix)
1 bunch parsley, finely chopped
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How it's done

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Heat the oil, sauté the onion and garlic. Add the aubergine and cook for approx. 10 mins. Add the edamame beans and spinach, heat through until the spinach wilts.


Cook the spaghetti in salted water until al dente, drain the spaghetti and reserve approx. 100 ml of the cooking water.


Puree all the ingredients until smooth.

Serving & decorating

Mix the sauce and reserved cooking water in with the vegetables, heat through. Serve the spaghetti on two plates, garnish with the avocado, tahini, zatar and parsley.

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