Plate of spaghetti with broccoli on a wooden table with a glass of water and watermelon.

Vegan Miso-Tahini Spaghetti Pasta Salad with Charred Broccoli

Name: Vegan Miso-Tahini Spaghetti Pasta Salad with Charred Broccoli
Total time: 35 min
Yield: 6
Ingredients: 3/4 cup tahini; 1/4 cup white miso; 1/4 cup rice vinegar; 1 tablespoon minced fresh gingerroot; 1 garlic clove, minced; 1 to 2 teaspoons maple syrup; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; Up to 1/2 cup water, as needed; 1 head broccoli, cut into 1-inch florets; 2 tablespoons extra-virgin olive oil; 1 box (12 oz) Carbe Diem!™ Spaghetti; 1/4 cup chopped green onions; 1 tablespoon toasted sesame seeds

This savory Vegan Miso-Tahini Spaghetti Pasta Salad features roasted, charred broccoli and tender noodles tossed in a creamy, umami-packed miso-tahini dressing. Finished with green onions and toasted sesame seeds, it’s a bold, satisfying dish perfect for meal prep, potlucks, or a refreshing plant-based dinner.

35 Minutes
6 Servings
26g Net Carbs
530 Calories

Ingredients

Miso-Tahini Sauce

3/4 cup tahini
1/4 cup white miso
1/4 cup rice vinegar
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1 to 2 teaspoons maple syrup
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Up to 1/2 cup water, as needed

Broccoli/Pasta

1 head broccoli, cut into 1-inch florets
2 tablespoons extra-virgin olive oil
1 box (12 oz) Carbe Diem!™ Spaghetti
1/4 cup chopped green onions
1 tablespoon toasted sesame seeds

Nutrition

6 Servings Per serving: Calories 530; Total Fat 26g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 850mg; Total Carbohydrate 56g (Dietary Fiber 30g, Sugars 4g); Protein 18g

% Daily Value: Vitamin A 15%; Vitamin C 80%; Calcium 10%; Iron 20%;

Net Carbs = 26 grams

Steps

Make Miso-Tahini Sauce: Place tahini, miso, vinegar, gingerroot, garlic, maple syrup, salt and pepper in a small bowl or mason jar. Whisk to combine (mixture will be thick). Add 1/4 cup water, and whisk until it’s a pourable consistency, adding more water by the tablespoon if needed. Set aside or refrigerate for up to 1 week.
Heat oven to 450F°. Spread broccoli on a rimmed baking sheet. Drizzle with olive oil and 2 tablespoons Miso Tahini Sauce. Toss until well coated. Roast until broccoli is tender and charred in some places, about 20 minutes. Let cool.
Bring a large pot of salted water to boil. Add spaghetti and cook until al dente, about 13 to 15 minutes. Drain and rinse with cold water.
Place spaghetti and broccoli in a large bowl. Pour remaining Miso Tahini sauce over pasta and toss until well coated. Refrigerate at least 1 hour or serve at room temperature. When ready to serve, sprinkle green onions and sesame seeds over spaghetti.

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