Name: Szechuan Sesame Pasta with Broccoli
Yield: 6
Ingredients: 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 (brown) sesame seeds, lightly toasted, for garnish; 1/4 cup unhulled sesame seeds, lightly toasted; 1 cup unsweetened soy, hemp or almond milk; 6 Medjool or 12 regular dates, pitted; 1/2 tablespoon minced ginger; 1-2 cloves garlic, peeled; 1/4 teaspoon red pepper flakes or to taste; 3 tablespoons rice vinegar

Serves

Ingredients

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 (brown) sesame seeds, lightly toasted, for garnish

For the Sauce:

1/4 cup unhulled sesame seeds, lightly toasted

1 cup unsweetened soy, hemp or almond milk

6 Medjool or 12 regular dates, pitted

1/2 tablespoon minced ginger

1-2 cloves garlic, peeled

1/4 teaspoon red pepper flakes or to taste

3 tablespoons rice vinegar

Instructions

In a high-powered blender, blend 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 www.drfuhrman.com.

Nutrition Facts

Calories 323, Protein 16 g, Carbohydrates 59 g, Sugars 21 g, Total Fat 4.8 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 88 mg, Fiber 13.9 g, Beta-Carotene 1117 ug, Vitamin C 173 mg, Calcium 352 mg, Iron 6.3 mg, Folate 145 ug, Magnesium 77 mg, Potassium 816 mg, Zinc 3 mg, Selenium 6 ug

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Szechuan Sesame Pasta with Broccoli