Project Description
Fresh Herb Salsa Spaghetti made with Otelia® edamame spaghetti, tossed in a zesty tomato-herb salsa and topped with feta cheese.
Light, fresh, and bursting with flavor, this Herb Salsa Spaghetti is a simple yet vibrant dish that brings together the best of summer ingredients. Made with Otelia Premium® edamame spaghetti, juicy tomatoes, fragrant herbs, and a drizzle of Otelia Premium® walnut oil, this recipe is a perfect balance of freshness and nutrition. Tossed together with a zesty lemon dressing and optional feta crumbles, it’s a quick, satisfying meal that’s packed with plant-based protein. Perfect for a light lunch or dinner!
Herb Salsa Spaghetti
*classic or vegan
Ingredients
- 200 g Otelia® edamame spaghetti
- 150 g fresh tomato diced
- 40 g red onion finely diced
- 40 g curly parsley finely minced
- 2 g basil leaves torn
- 1 Tbsp lemon juice
- 1 Tbsp Otelia® walnut oil
- 3-4 pinches flakey sea salt
- To taste ground black pepper
- 20 g feta cheese * crumbled (optional)
Instructions
- Bring a big pot of water to the boil; while that’s going, prep and chop the tomato onion, parsley and basil.
- Combine the prepped veg in a large salad bowl. Stir in the lemon juice, walnut oil, salt and pepper and toss to coat. Set this aside while you cook the noodles.
- Drop the spaghetti into the pot of boiling water. Cook for 4 minutes, then scoop the spaghetti out with a slotted spoon, transferring it to the bowl of “salsa”.
- Toss well to coat the spaghetti, adding a spoonful of pasta-water from the pot to loosen it up if needed.
- Plate up and crumble over the feta cheese (classic or vegan), if you’re into that.
- Drizzle over a bit more walnut oil and sea salt to finish.
