Prep Time 2 minsCook Time 13 minsTotal Time 15 mins
Ingredients
1 pack endamame spaghetti (from Explore Cuisine)
1 tin organic black beans, 400 g (Biona Organic)
1 pack cooked & ready to eat endamame beans, 150 g (Tesco)
1 small chopped white onion
1 tsp chopped garlic
3 tbsp olive oil
2 handfuls baby spinach leaves
1 inch garlic
2-3 green finger chillies
1 handful cashew nuts
1 cup oat milk (or any milk of your preference)
1-2 tbsp nutritional yeast if you like the cheesy flavour (optional)
Method
1 Cook the spaghetti in pre-boiled water for a few minutes as indicated on the package
2 Heat 1 tbsp olive oil in a pan
3 Add chopped garlic and chopped onions and brown (I usually have these stored in the fridge/freezer)
4 Meanwhile add spinach, 2 tbsp olive oil, cashews, nutritional yeast, ginger, chillies in a NutriBullet
5 Add black beans and edamame beans to the browned garlic & onions
6 Mix and add the green spinach pesto
Ingredients Ingredients
1 pack endamame spaghetti (from Explore Cuisine)
1 tin organic black beans, 400 g (Biona Organic)
1 pack cooked & ready to eat endamame beans, 150 g (Tesco)
1 small chopped white onion
1 tsp chopped garlic
3 tbsp olive oil
2 handfuls baby spinach leaves
1 inch garlic
2-3 green finger chillies
1 handful cashew nuts
1 cup oat milk (or any milk of your preference)
1-2 tbsp nutritional yeast if you like the cheesy flavour (optional)
Directions Method
1 Cook the spaghetti in pre-boiled water for a few minutes as indicated on the package
2 Heat 1 tbsp olive oil in a pan
3 Add chopped garlic and chopped onions and brown (I usually have these stored in the fridge/freezer)
4 Meanwhile add spinach, 2 tbsp olive oil, cashews, nutritional yeast, ginger, chillies in a NutriBullet
5 Add black beans and edamame beans to the browned garlic & onions
6 Mix and add the green spinach pesto
Vegan Endamame & Black Bean Spaghetti
