Creamy tahini & edamame spaghetti

Total time: 30m
Preparation Time: 30m

For 2 people


Fanny - fannythefoodie

Nutritional Information

Contains 672 Kcal, 26g Protein, 73g Carbohydrates, 27g Fat


  • Vegetables
  • 1 onions, finely chopped
  • 1 tbsp olive oil
  • 2 garlic clove, finely chopped
  • 120 g edamame, ausgelöst
  • 1 aubergines, cut into cubes
  • 80 g baby spinach
  • Spaghetti
  • 180 g spaghetti (soy whole grain)
  • salted water, boiling
  • Sauce
  • 0.5 avocado, in pieces
  • 1 tbsp tahini
  • 0.5 tsp salt
  • 0.5 dl water
  • 2 pinches Za'atar (spice mix)
  • Serving & decorating
  • 0.5 avocado, diced
  • a little tahini
  • 1 bunch parsley, finely chopped
  • a little Za'atar (spice mix)

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  • Vegetables

    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.
  • Spaghetti

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

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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