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This is an easy recipe you can whip up in 15 minutes flat. And it’s a great way to use up any greens in the fridge! Full of magnesium and healthy fats, it’s a phytonutrient rich recipe that truly means plant-based.

Serves 2

15 min


1 pkg of Edamame Spaghetti

3 cups spinach or greens

½ an avocado

4 cloves garlic, minced

1 tbsp lemon juice

¼ cup extra-virgin olive oil

¼ cup nutritional yeast (or swap for parmesan)


  1. Prepare the pasta according to package directions, but don’t rinse the pasta after cooking. Reserve a small cup-sized amount of pasta water.
  2. In a blender, combine the greens, avocado, garlic, lemon juice, olive oil and nutritional yeast and blend until smooth. Add any reserved pasta water, if needed, for desired consistency.
  3. In the still warm pasta pot, heat the noodles and pour the sauce over the pasta, stirring until combined and warm.
  4. Serve hot and top with additional “cheese” (either more nutritional yeast or vegan cashew cheese), salt and pepper and walnuts, if desired.


  1. Leftovers keep for 2 days in the fridge. After that, the greens and avocado may start to brown. Makes a great lunch the next day!
  2. Optional to add an animal protein like grilled chicken or ground turkey.


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