Green Lentil Spaghetti with Broccoli and Edamame


Give spaghetti night a twist! Try this Plant-Based Protein Green Lentil Spaghetti recipe with broccoli, edamame and tahini.

Prep Time: 10 minutes
Total Time: 20 minutes


  • 1, 8 oz Ancient Harvest Plant-Based Protein Green Lentil Spaghetti
  • 2 and ½ tbs olive oil (divided)
  • ¼ cup diced shallot
  • 3 cup thinly sliced broccoli florets
  • ⅔ cups chickpeas, rinsed and drained
  • ½ to ¾ cup unsweetened almond milk (or 2%) 
  • 5 tbsp tahini, stirred well 
  • 2.5 tbsp lemon juice
  • 2 medium garlic cloves, chopped
  • 1 tbs + 1 tsp gluten-free tamari
  • ½ cup frozen shelled edamame (optional)
  • Salt to taste
  • Optional topping: Sriracha


  1. Cook spaghetti according to package instructions, until just tender.
  2. Drain and rinse in a colander with cold water to stop the cooking process.
  3. Heat a large pan over medium with ½ TBSP olive oil.
  4. Cook shallot until starting to brown. Stir frequently.
  5. Add broccoli and cook until and cook until heated through.
  6. Add the sauce to the pan and stir until hot.
  7. Toss in the pasta and cook until heated through.
  8. Season with salt to taste. If desired, top with Sriracha.
Servings: 4