Okay, so I decided to try out this edamame spaghetti from Explore Cuisine the other day. Saw it in the store, looked interesting, you know? Different. Thought I’d give it a whirl, see what the fuss was about.
Got home, opened the box. The spaghetti itself looked kinda green, which makes sense, it’s edamame. Felt a bit different too, not quite like the regular wheat stuff, maybe a bit more brittle?
Getting it Cooked
So, I got the big pot out, filled it with water, added some salt like usual. Waited for it to get to a rolling boil. The package said something like 7-8 minutes cook time, I think. Dumped the green spaghetti into the water.
It cooked up pretty fast, actually. Kept an eye on it, gave it a stir now and then. The water got a little bit green, which was expected. I pulled out a strand around the 7-minute mark, gave it a taste. Seemed done. Maybe a little firmer than regular pasta, like al dente but a different kind of firm. Hard to explain.
Finishing Up
Drained it in the colander. Didn’t rinse it, usually don’t unless it’s for a cold salad. It held its shape well, didn’t turn mushy or fall apart, which was good.
Now, what to put on it? I didn’t want anything too heavy to mask the flavor of the pasta itself. I just went simple:
- A bit of olive oil
- Some garlic I quickly fried up
- Cherry tomatoes, halved
- A sprinkle of salt and pepper
That was basically it. Tossed it all together in the pot.
The taste? It definitely tastes… green. Not like grass, don’t worry! But you can tell it’s made from beans, specifically edamame. It’s got a slightly earthy, bean-like flavor. The texture is the main difference, though. It’s chewier, denser than wheat pasta. Not bad, just different. Holds sauce okay, maybe not as well as regular spaghetti, but the simple oil and garlic worked fine.
Overall, it was an interesting experiment. It’s packed with protein, which is a big plus. Felt quite filling. Would I eat it all the time instead of regular pasta? Probably not. But for a change, or if you’re looking for that protein boost or avoiding gluten, yeah, it works. It’s decent stuff, just gotta know what to expect – it’s not trying to be exactly like wheat pasta, and that’s okay.
