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Creamy tahini & edamame spaghetti
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 672
  • Fat about 27g
  • Carbohydrates about 73g
  • Protein about 26g
This is needed
This is needed for 2 people
Vegetables
  • 1 onions, finely chopped
  • 1 tbsp olive oil
  • 2 garlic clove, finely chopped
  • 120 g edamame, ausgelöst
  • 1 aubergine, 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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And that's how it's done
And that's how it's done
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.