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Szechuan Sesame Pasta with Broccoli

Szechuan Sesame Pasta with Broccoli

Serves: 6

Category: Main Dishes - Vegan

Average Rating: 
Rated by: 17 members

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For a quick and easy dinner, toss bean pasta with lightly steamed broccoli, red bell pepper and a tasty sesame ginger sauce. Serve it warm or cold, it’s great either way.

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8 ounces bean pasta (see note), cooked according to package directions, rinsed under cold water and drained
2 pounds fresh or frozen broccoli florets, steamed
1 large red bell pepper, or 2 roasted red peppers, cut into strips
6 scallions, thinly sliced
unhulled sesame seeds for garnish
For the Sauce:
1/4 cup unhulled (brown) sesame seeds, lightly pan toasted
1 cup unsweetened soy, hemp or almond milk
6 Medjool or 12 regular dates, pitted
1/2 tablespoon minced ginger
2-3 cloves garlic, peeled
1/4 teaspoon red pepper flakes or to taste
3 tablespoons rice vinegar


In a high-powered blender, puree all of the sauce ingredients until smooth.

In a large bowl, toss the noodles, broccoli, red pepper and scallions with the sesame sauce until thoroughly coated. Serve immediately or refrigerate until ready to use.

To serve, divide among 6 plates and sprinkle with the sesame seeds

Note: Several varieties of bean pasta are available at

Calories 333; Protein 17 g; Carbohydrates 60 g; Sugars 21 g; Total Fat 5.5 g; Saturated Fat 0.6 g; Cholesterol 0 mg; Sodium 88 mg; Fiber 14.1 g; Beta-Carotene 1118 ug; Vitamin C 173 mg; Calcium 369 mg; Iron 6.6 mg; Folate 147 ug; Magnesium 82 mg; Potassium 827 mg; Zinc 3.2 mg; Selenium 6.7 ug

Comments (6):



06/17/2013 08:15 PM

Rated this recipe:

This was simple to modify for one person. I didn't have some ingredients so I made some substitutions and it was still delicious.

I had no bean noodles, so I used spaghetti squash.
For the dates, I subbed figs and prunes.
I also added a few orange segments to the sauce.
Once it was plated, I put a few drops of Braggs Liquid Aminos and oh my....
This comment was last edited on 06/17/2013 08:40 PM


06/17/2013 09:28 PM

Rated this recipe:

Very good! I sprinkled my plated dish with cashew halves. I would definitely recommend this and make it again. (I used mung bean pasta.) For me, the taste of ginger came through nicely -- just a little zing from the ginger. I enjoyed the sauce and think I'll use it on other bean pasta dishes with other veggies.
This comment was last edited on 06/18/2013 12:37 PM

David Grosch

06/18/2013 12:56 PM

Rated this recipe:

I like this sauce as a salad dressing too.


06/30/2013 07:29 AM

Rated this recipe: (no rating)

This was delicious. I did substitute raw tahini for the sesame seeds and it still came out very tasty. I also used mung bean pasta which had a nice texture and reminded me of potsticker shells. No need for takeout going forward.
This comment was last edited on 06/30/2013 07:34 AM


06/28/2017 04:21 PM

Rated this recipe:

Fantastic! I too used tahini for the sesame seeds. Used a lb. of broccoli and the other lb. was a mix of baby bok choy, green beans, and snow peas.



02/28/2018 02:23 PM

Rated this recipe:

Better the first day.  I tried to eat leftovers the second day and just couldn't do it -- something about the mix of flavors was off to me.  (My chickens didn't care, though!)  I did substitute water chestnuts for the red bell pepper, but I don't think that was the issue.  When I make it again, I'll only make 2 servings so that we don't have leftovers.