When the slight sweetness of carrot merges with the savory-rich taste of sesame, you get a golden-hued dressing so crave-able, you’d willingly drive all the way across town to the sushi house that serves it, even in the snow. Thanks to this recipe, you can leave your coat on the hook. With gluten-free noodles coated with a smooth, creamy sauce made from sesame superstars (oil and tahini) and fresh veggies, this dish is a quick vegan meal that’s a pleasure no matter what the weather.
Gluten-Free Carrot-Sesame Noodles With Asparagus
Serves 4-5
Ingredients
Dressing
1 Tbsp. fresh ginger
1 cup carrots, grated
1/ tsp. chili flakes
¼ cup white vinegar
2 Tbsp. tahini
2 Tbsp. soy sauce, tamari coconut aminos or shoyu
1 Tbsp. sesame oil
1 Tbsp. maple syrup
Pasta Salad
1 lb. gluten-free brown rice spaghetti
1 lb. asparagus
½ cup chopped mint
½ cup green onion
Directions
- Cook pasta according to package directions. Drain, rinse and set aside.
- Grill asparagus for 8 minutes or until cooked through, then cut into bite-sized pieces. (Note: If grill isn’t available, toss asparagus with olive oil and roast at 375 degrees F for 8-10 minutes.)
- For dressing, in a high-speed blender (preferred) or food processor, combine all ingredients and blend until smooth. If needed, add water to thin.
- In large bowl, combine pasta and dressing; toss to coat. Add half of mint and green onion and toss. Divide into bowls and top with asparagus, remaining herbs and protein of choice (if desired). Serve with extra tamari for seasoning, if desired.