Plant Based Edamame Spaghetti #vegan # WFPBNO

 I find the most interesting plant based whole foods at the grocery stores these days. These edamame noodles are pretty much fool proof with 3 times the protein and 5 times the fiber of durum wheat spaghetti.  All I did was boil them in water with a little salt, just like the box tells you to do. I like to over cook them about 2 minutes longer than the directions say to make them tender.

For the sauce I generally make my own homemade marinara, but on this night I was pressed for time. On my shelf was a jar of
 Prego Lower Calorie (formerly Light Smart) sauce that I bought at Wal-Mart shouting "PICK ME!" It is totally WFPBNO compliant and readily available at Kroger too for under $2.00 a jar. It was really good!  All I did was water saute a roughly chopped red sweet pepper and sliced some olives to add to the color palate.
My pasta loving Italian friends taught me not to put noodles on a plate and then top with sauce. Instead, I drained the noodles, put them back in the pot and stirred in 2 cups of my sauce over low heat allowing the noodles to absorb it. Add a little nutritional yeast and...Perfect!
Everything was ready and plated in 20 minutes and there was only 1 pot to clean.
A main course for 2 for under $7.00.
Give it a try!