Prep 15 mins
Cook 10 mins
Courtesy of Cooking Light.
- 2 tablespoons tahini
- 2 tablespoons water
- 2 tablespoons rice wine vinegar
- 2 tablespoons low sodium soy sauce
- 1 1⁄2 tablespoons dark sesame oil
- 2 teaspoons honey
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ginger, peeled and grated
- 1⁄2 teaspoon chili paste with garlic (sambal oelek)
- 2 garlic cloves, minced
- 8 ounces whole wheat spaghetti
- 5 cups broccoli florets
- 2 cups carrots, shredded
- 3⁄4 cup green onion, thinly sliced
- 1⁄3 cup fresh cilantro, chopped
- 3 tablespoons sesame seeds, toasted
- 1⁄4 teaspoon salt
- To prepare sauce, combine tahini and next 9 ingredients (through garlic) in a small bowl; stir with a whisk.
- To prepare noodles, cook pasta in a large pot of boiling water 5 minutes, omitting salt and fat.
- Add broccoli to pot and cook 1 minute.
- Add carrots to pot; cook 1 minute.
- Drain pasta, broccoli and carrots; place in a large bowl.
- Sprinkle with onions and remaining "noodle" ingredients.
- Drizzle with sauce and toss well.
Really yummy! I used a 1 lb box of angel hair and frozen veggies - it worked great! Also i omitted the cilantro and chili and had to double the recipe. It was soooo good
Very good, easy and ... very little dishes to wash after! We like this kind of sauce a little sweeter , so I added 1teaspoon of sugar. To get some protein, I added 1 cup of frozen edamame beans at the same time as the carrots. Better served cool I find.
I adored this recipe! The dressing is light but oh so flavorful. For a creamier dish you could double the tahini or the sauce as a whole. However I liked it "as is" just fine. I actually made my own tahini by finely grinding sesame seeds in a spice grinder and then adding peanut oil. I used chives from my garden in place of scallions. It was delicious both warm and cold the next day. Thanks rickoholic! [Made for the I Recommend Tag]