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Explore Cuisine

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Protein & Fiber made simple.
Vegan, organic, gluten free pastas 🌱

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Get in the spooky spirit with this Edamame Spaghetti Spider Chili 🕷️🍝
Ingredients:
200g of Explore Cuisine Organic Edamame spaghetti;
1tbsp of olive oil;
Half yellow onion, diced;
2 garlic cloves, minced;
150g of mushrooms, washed and sliced;
Salt & pepper as taste;
400g of can finally chopped tomatoes;
1tbsp of tomato paste;
1/2tsp of chilli powder;
1/2tsp of dry coriander;
1/2tsp of ground cumin;
1/2tsp of smoked paprika;
1/2tsp of dried oregano;
120g of cannellini beans, drained;
120g of kidney beans, drained;
15 whole pitted black olives.
Preparation:
Heat the oil in a large skillet. Add the onion and garlic, and cook until softened, about 4 minutes;
Add the mushrooms, and cook until softened, about 8 minutes;
Stir in the finally chopped tomatoes, salt and pepper, tomato paste, and seasoning.
Add the beans and stir to combine. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes.
To make the spiders, start by cutting 15 black olives in half length wise so that you have 30 halves. Set aside 10 halves to be the body of the spiders;
Slice the remaining 20 olive halves into 3 slices width wise to make the legs;
In the meantime, bring a large pot of salted water to boil. Cook the pasta according to the package instructions until al dente;
Drop the pasta into the skillet, and mix well;
To build an olive spider (we recommend doing this on top the pasta before serving), place one of the olive halves pitted side down on the pasta. Carefully place 3 olive slices along one side of the spider body, curve upwards, to make the spider legs and repeat with 3 more slices on the other side of the spider body.
Repeat until you have 10 spiders.

#explorecuisine #halloweenrecipes #glutenfreepasta by @explorecuisine

Something spooky is cooking! 💀🍄

Ingredients:
1 box of Explore Cuisine Black Bean Spaghetti
16 button mushrooms
2 ½ tablespoons butter (vegan if needed)
1 tablespoon olive oil
1 brown onion finely diced
2-3 garlic cloves
½ cup dry white wine
½ cup thickened cream (vegan if needed)
3 oz parmesan cheese (vegan if needed)
½ bunch fresh thyme

Instructions:
Prepare mushroom skulls by cutting the mushrooms in half and then puncturing holes for eyes into the mushrooms.
Place a large pot of water with salt on the stove ready to bring to a boil. Cook the pasta according to the package instructions.
In a large non-stick frying pan melt the butter with olive oil over medium heat. When the butter is foaming place mushrooms in the pan cut side down, skull faces up.Do not crowd the pan as the mushrooms will stew and not brown.
Cook mushrooms until browned and caramelized on their undersides. Flip mushrooms over and cook for no more than a minute. Remove from the frying pan, place on a plate, and set aside.
Using the same frying pan the mushrooms were cooked in, add the remaining ½ tablespoon of butter. Add onions to the pan and cook over medium low heat until soft and translucent. Once the onions are soft and translucent, add garlic, white wine, cream and parmesan cheese to the pan and continue to cook for another few minutes until the sauce reduces slightly and thickens.
When your pasta is done cooking, add it to the pan with the sauce. Add in your cooked Mushroom Skulls and finish off with some extra cheese. Enjoy!
#explorecuisine #halloweenrecipes #blackbeanspaghetti #spookyseason #plantbasedrecipes by @explorecuisine

Welcome back to another episode of Beller Check! ✅
This organic edamame spaghetti checks all the boxes for me: one simple ingredient, organic edamame, plus an impressive 24 g of plant-based protein per serving—and fiber, too!

It’s filling, satisfying, and makes building a plant-forward meal so easy. The pasta itself brings the protein and fiber, so just add plenty of vegetables and your favorite sauce or spices. And yes, I’ll even have it for breakfast sometimes! ✨

Product: @explorecuisine

#anticancerfood #healthyfood by @explorecuisine

Esta ensalada queda deliciosa y es alta en proteína 🥗 la pasta que use es de la marca @explorecuisine una increíble opción.👩🏼‍🍳
#explorecuisine #pasta #recetas #healthy #fyp by @explorecuisine

This fall pumpkin pasta salad brings together roasted pumpkin, crisp apples, crunchy nuts and our fiber packed Red Lentil Penne!

Ingredients
250g Explore Cuisine Red Lentil Penne
200g Pumpkin
3 tablespoons olive oil
1 tsp cinnamon
2 tsp paprika powder
Salt pepper
1 apple
25g pumpkin seeds
25g almonds
100g lamb’s lettuce
100g vegan feta
1 tablespoon lemon juice
3 tablespoons olive oil

Preparation:
Preheat the oven to 180 degrees. Line a baking sheet with parchment paper and set aside.
Fill a pot with water and bring it to boil. Once boiling, add salt and Red Lentil Penne and cook over medium-high heat until al dente.
Wash the pumpkin and cut it into roughly equal cubes with a sharp knife. Add to baking sheet with oil, cinnamon, paprika, salt and pepper, mix and bake 12 to 15 minutes until golden brown.
Wash the apple, remove the core and cut it into cubes. Roughly chop the pumpkin seeds and almonds. Wash lamb’s lettuce, shake dry, and chop larger leaves. Drain vegan feta and cut it into cubes. Drain the finished pasta, let it cool slightly, and mix with the apples, nuts, lamb’s lettuce, and feta in a bowl.
Take the squash out of the oven and let it cool slightly. Mix salt, pepper, lemon juice and oil and pour over the salad with the pumpkin and mix thoroughly.

#fallsalad #glutenfreepasta #highproteinpasta #amazonfinds by @explorecuisine

Summer may be ending, but pasta salad season never has to.

@juli_swirl

#explorecuisine #glutenfreepasta #pastasalad #weeklymealprep by @explorecuisine

the perfect late summer picnic dish!! I packed this up and ate it in the sun on a bench in the middle of Broadway and 99th st 🍅

cooked and rinsed @explorecuisine red lentil penne (protein!!) and tossed it with sliced cherry tomatoes, coated in tomato vinaigrette (tomatoes, garlic, evoo, salt, vinegar) and topped with a tomato furikake I brought back from Paris 🍅

the trick to eating pasta for every meal is to sometimes use alt pasta to get in all those nutrients

#explorecuisine #pastasalad #glutenfree by @explorecuisine

High-protein edamame spaghetti with creamy basil pesto & mushrooms (LOVE @explorecuisine’s protein pastas!). My version of the green goddess pasta that’s packed with plant based protein 🥰

Pasta
Ingredients
• half pack of Explore Cuisine Edamame Spaghetti
Cook according to the packet instructions (around 5–7 minutes).
Why I love it: This pasta is made from 100% edamame bean flour and packs an impressive 24g of protein per 56g serving (dry weight), making it a fantastic high-protein alternative to traditional pasta.

Creamy Mushroom Pesto Sauce
Ingredients:
• 200g mushrooms, sliced
• 2 tbsp plain flour
• 1 cup Milk (enough to make a smooth white sauce)
• 2 tbsps of cream
• 2 tbsp homemade/store-bought pesto
• 1 tsp salt
• ¼ tsp white pepper
• ¼ tsp black pepper
• ¼ tsp mushroom seasoning
• ¼ tsp chilli flakes

Method:
1. Add some olive oil to a pan and sauté the mushrooms until they begin to brown and release their moisture.
2. Season with the salt, white pepper, black pepper, mushroom seasoning and chilli flakes.
3. Sprinkle over the flour and cook for 1–2 minutes, stirring continuously to remove any raw flour taste.
4. Gradually whisk in the milk, followed by a splash of cream, stirring constantly until you have a smooth, creamy sauce. Make sure you remove the lumps!
5. Stir through the pesto and cook for another minute. The sauce thickens quickly, so keep it slightly looser than you’d like before adding the pasta.

To Serve:
Toss the cooked edamame spaghetti through the creamy pesto mushroom sauce until well coated.
Finish with a generous grating of Parmesan (or vegetarian hard cheese), a sprinkle of freshly cracked black pepper and enjoy!

#vegetarian #vegetarianrecipes #highprotein #healthy #yummy by @explorecuisine

Swapping out the lettuce for pasta this summer 🍝😅
in the salad 👇🏽

Red Lentil Penne
Herb grilled chicken
Corn
Grape tomatoes
Diced hard boiled eggs
Avocado
Chives
Bacon
Dressing: Mayo, Hot Honey Mustard, olive oil, white wine vinegar, liquid aminos, S&P, onion powder, thyme
#explorecuisine #pastasalad #pastasaladrecipe #summerrecipes @explorecuisine by @explorecuisine

I’ve been swapping regular pasta for @explorecuisine’s high-protein, high-fiber pasta, and it’s one of the easiest ways to get in more protein and fiber without changing my meals. 💪🌱 Such a simple swap that actually helps you hit your goals!

#vegan #plantbased #highprotein #protein #veganprotein by @explorecuisine

Fruit in Pasta Salad? 😱 Don’t knock it til you try it, this is the perfect balance of sweet, salty and savory made gluten free and high protein & fiber with @explorecuisine Red Lentil Penne #explorecuisine

🫐 ingredients 👇🏽
Blueberry Pistachio Pasta Salad 🥗

Red Lentil Penne
Grilled Chicken Seasoned with Garlic & Thyme
Fresh Blueberries
Crumbled Queso Blanco
Arugula
Avocado
Green onions
Chopped Pistachios Toasted in Butter and Fresh Garlic

Dressing:
Olive Oil
Red Wine Vinegar
Honey
Garlic Salt
Garlic Powder
S&P
Italian Seasoning

#pastasalad #pastasaladrecipe #glutenfree #romanticizeyourlife by @explorecuisine

High-Protein Vegan Baked Rigatoni 🍝💪🌱

Ingredients:
• 1 package @explorecuisine Edamame & Mung Bean Rigatoni
• Marinara sauce
• 1 pack Impossible ground beef
• Vegan parmesan

Instructions:
1️⃣ Cook the rigatoni according to package directions and drain
2️⃣ Brown the Impossible ground beef in a skillet
3️⃣ Add the cooked noodles to a baking dish, then top with the cooked beef and marinara sauce and stir everything together
4️⃣ Sprinkle with vegan parmesan
5️⃣ Bake at 375°F until the sauce is warm and the cheese is melted
6️⃣ Serve and enjoy!

This high-protein vegan baked rigatoni is cozy, hearty, and packed with plant-based protein—the perfect easy comfort meal for weeknights or meal prep! 💚

#vegan #plantbased #highprotein #protein #veganprotein by @explorecuisine