• 1 large avocado
  • ¼ cup fresh cilantro, packed
  • 1 package of gluten free/ vegan edamame spaghetti (7.05 oz.)
  • 1 cup fresh baby spinach, packed
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • ¼ teaspoon salt
  • salt and pepper to taste
  • Pomegranate seeds
  • Daiya vegan mozzarella shredded cheese




  1. Boil water in a large pot. Once water is boiling add edamame spaghetti and let cook for 5-7 minutes. Remove from heat and drain the spaghetti. Rinse with cold water. Drai and set aside.
  2. Time to prepare the pesto sauce. Place avocado, spinach, cilantro, lemon juice, olive oil, garlic, salt and pepper into the vitamix. Blend until smooth.
  3. Mix pesto into the spaghetti and toss in the pomegranate seeds. Add in the cheese. Break down the cheese to crumbles. Enjoy.


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