Edamame Pasta

bioklutz

I have had my eye on this from Costco for awhile (because of the protein):

http://www.explore-asian.com/products/edamame-spaghetti.html#.Vr6kZhgrKHs

My flyer says it will be $2.50 off. Has anyone tried it? What did you think? Was the extra cost worth it?

Unknown

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angelexperiment

I liked them. The black bean, mung bean , assuming we're good did not try edamame tho.

AnnPT77

I haven't tried the edamame spaghetti, but I buy the Explore Asian edamame/mung fettuccine regularly. I don't like it with typical pasta sauces (tomato sauce, cheese sauce), but I like it with Asian-style seasonings, like a peanut sauce (often I just mix hot chile sauce with PB2), or a soy sauce/sesame oil/rice vinegar dressing, plus some veggies. It has a chewier texture than regular pasta (could be off-putting for some people) and a more vegetal taste. The big plus, of course, is that it's so high in protein.

klove808

Kinda ditto ^.....just don't expect regular pasta and you'll be ok. It's not awful, just different. A little...how do I put it? Um....rubbery. I have not experiment recipes with it yet. Only have made typical marinara pasta. Alfredo may be better. Or something Asian inspired.

pinggolfer96

I tried the edamame fettuccine! It was soooo good!!!

antennachick

It was great! Is more chewy than white pasta. I was shocked it wasn't bad because its pretty high fiber and protien. If you do whole wheat pasta normally yummy probably wont mind the texture.

mlinci

vinegar_husbands wrote: »

I like the soybean one, but I think the edamame and black bean ones are weird.

Isn't edamame and soy exactly he same thing? Or possibly edamame are soy beans before they are dried.

I tried them and liked them - but then I like food which is chewy in weird ways. My husband found the consistency a bit off-putting.

bioklutz

Thanks all! I do like whole wheat pasta so the texture probably shouldn't bother me. A no go with the tomato based sauces? Maybe a pesto?

AnnPT77 wrote: »

I haven't tried the edamame spaghetti, but I buy the Explore Asian edamame/mung fettuccine regularly. I don't like it with typical pasta sauces (tomato sauce, cheese sauce), but I like it with Asian-style seasonings, like a peanut sauce (often I just mix hot chile sauce with PB2), or a soy sauce/sesame oil/rice vinegar dressing, plus some veggies. It has a chewier texture than regular pasta (could be off-putting for some people) and a more vegetal taste. The big plus, of course, is that it's so high in protein.

I like how easy your peanut sauce recipe is!

WalkingAlong

They had samples at my Costco once, which I was glad of because I didn't like the edamame spaghetti, and I would've bought it if I hadn't tried it. It wasn't bad, it just tasted like edamame formed into spaghetti. Too much edamame taste and texture, I guess. And I like edamame.

I do like the millet and brown rice ramen noodles I got there the other day!

Michael190lbs

Edamame and Organic Mung Bean Fettuccine is a great choice lots of protein fewer carbs I boiled in with fresh garlic and cajun spice to give it a kick then used a traditional marinara with chicken breast and Parmesan cheese melted over it.. So freaking good I food prep it for three or four days and just heat it up at work.. DO NOT freeze it taste really bad heated up in Micro and holds a lot of water so makes it messy

AnnPT77

bioklutz wrote: »

Thanks all! I do like whole wheat pasta so the texture probably shouldn't bother me. A no go with the tomato based sauces? Maybe a pesto?

Try the tomato sauces. I know people who like that, so it might work for you. I just don't love it myself. Pesto? I don't know that I'd like the flavor with basil pesto, but I'd maybe give cilantro pesto a shot on it (if you're not one of the people who thinks cilantro tastes like soap!). Buy some, try stuff: It's fun!

I kind of disagree that if you like WW pasta, the texture of this will be OK. I'm fine with the texture, but it is chewy/rubbery compared to any other pasta types, so I can see that others might differ. The good WW pastas these days are quite similar to white IMO, in terms of cooking up to a nice al dente texture without being grainy-textured, though they do taste better than white (to me).

bioklutz wrote: »

AnnPT77 wrote: »

I haven't tried the edamame spaghetti, but I buy the Explore Asian edamame/mung fettuccine regularly. I don't like it with typical pasta sauces (tomato sauce, cheese sauce), but I like it with Asian-style seasonings, like a peanut sauce (often I just mix hot chile sauce with PB2), or a soy sauce/sesame oil/rice vinegar dressing, plus some veggies. It has a chewier texture than regular pasta (could be off-putting for some people) and a more vegetal taste. The big plus, of course, is that it's so high in protein.

I like how easy your peanut sauce recipe is!

I get this local fermented smoked hot sauce (in the same vein as tabasco, but with much richer flavors), and use that. Seriously delicious. I'm not a big PB2 fan generally, but it works great for this.

bioklutz

Costco had samples and I like it! I also bought some and had it for lunch. I actually like the flavor a lot so I just went with a little olive oil, pepper and parm cheese.

bioklutz

@Annpt77 - I mixed a little hot sauce, peanut butter, water and a couple drops of lemon juice for sauce. It was very tasty! Thanks for the idea

Sabine_Stroehm

We bought, we liked. But they were a bit too skinny and fragile for day to day use.

Sabine_Stroehm

amyrebeccah wrote: »

Sabine_Stroehm wrote: »

We bought, we liked. But they were a bit too skinny and fragile for day to day use.

They are seriously fragile. Trying to weigh them out alone got me broken bits everywhere.

But they were very tasty with a lemon/butter sauce, salmon, and green beans.

That sounds very tasty!