Edamame Spaghetti with (almost) raw spinach sauce
100 grams Edamame spaghetti (1/2 package)
- 1.5 tbsp. sesame oil
1.5 tbsp. tamari (or other soy-sauce of choice)
- 1 clove garlic
- ½ thumb-size ginger (or more, if you like it a little spicy)
1.5 tbsp. peanut butter
- ¾ cup coconut milk
- 2 handful fresh spinach
- 1 small handful salty peanuts to serve, roughly chopped
Boil the spaghetti in a large pot with plenty of lightly salted water for 2 to 3 minutes, until cooked al dente.
In the meantime, in a pot combine sesame oil, tamari, garlic, ginger, peanut butter, coconut milk and spinach (save a few leaves for garnish). With a hand blender mix it together to a sauce. Gently warm it on the stove. Combine with the pasta, and top with peanuts. Serve immediately.