Step 1

Bring large pot of water to boil. Add whole wheat spaghetti and cook for 12 minutes. Drain and rinse with cold water. Add the olive oil and salt and combine well.

Step 2

Separately cook the frozen shelled edamame per instructions.

Step 3

While noodles and edamame are cooking, make the coconut sunflower seed butter sauce by combining the seed butter, coconut milk, soy sauce and lime in saucepan. Whisk over low to medium heat for 2-3 minutes.

Step 4

Pour sauce over noodles, add the carrots and edamame. Combine using tongs.

Step 5

Serve warm or allow to cool.