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:

Betty Bossi Koch-Center


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


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


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

Serving & decorating

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


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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