Vegan Miso-Tahini Spaghetti Pasta Salad with Charred Broccoli

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

1. 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.
2. 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.
3. 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.
4. 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.