Szechuan Sesame Pasta with Broccoli

Category: Main Dishes - Vegan

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.

  • Recipe
  • Nutrition Facts
  • Ratings & Comments (11)
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 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

Instructions:

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 www.drfuhrman.com.

Serves 6

Per Serving:

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

My Rating: 
(click on a star to select your rating)

Kristine

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

citizenofheaven

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.

redriley

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

Sandi

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.

 

cdagmar

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.

oyesitismeya replies:

08/04/2020 05:48 PM

Rated this recipe:

Maybe it was the garlic next time use 1 small piece of garlic and then maybe the taste won't be off

oyesitismeya

08/04/2020 05:46 PM

Rated this recipe:

My 1st time dish came out perfect. I used less garlic then what the recipe said. I love it and it really makes you full

Denise0813 replies:

10/31/2020 02:01 AM

Rated this recipe: (no rating)

I always use less garlic then what Dr. Fuhrmans recipes call for.  We aren't fans of to strong of garlic

jrrmd replies:

12/22/2020 08:32 PM

Rated this recipe: (no rating)

I'm going to try this tonight. But I have to laugh, because I always add WAAAAY more garlic than is called for in any recipe!

 

oyesitismeya

08/08/2020 04:38 PM

Rated this recipe:

This was soooo good my sister said it looked like it was made in a restaurant & when she said that I showed her the picture of the recipe. I have to admit it did look just like the picture 

tlpacelli

05/31/2021 11:15 PM

Rated this recipe:

This was a great success tonight on a warm summer night it was simply perfect.  Easy to make, tasted wonderful - is chillin in the fridge for lunch tomorrow.  I have yet to find a recipe that hasn't been amazing!!!  (I'll keep test-driving them)  The dressing.... can I just say it?   AWESOME! WOW! 

This comment was last edited on 05/31/2021 11:16 PM

jmscrivner

08/08/2021 04:57 PM

Rated this recipe:

We followed the recipe to a tee and absolutely loved it (both warm and cold).

Karven

09/09/2021 07:14 AM

Rated this recipe:

I loved the idea of this recipe but it was WAY TOO GARLICKY if you follow this recipe.  I do plan to make this again but will use less garlic next time.