Sesame Noodles with Asparagus & Carrots


  • 2 tbsp tahini paste

  • 1 tbsp sesame oil

  • 2 tbsp apple cider vinegar

  • 2 tsp raw honey

  • Pinch red pepper flakes

  • 1/4 tsp sea salt

  • 8 oz whole-grain spaghetti (or gluten free pasta)

  • 16 asparagus spears, trimmed and cut into 2-inch pieces

  • 2 carrots, peeled and cut into matchsticks

  • 1/2 cup thinly sliced scallions

  • 1 tbsp sesame seeds, toasted


  1. Bring a large pot of water to a boil. Meanwhile, prepare sesame dressing: In a small bowl, whisk together tahini, oil, vinegar, 2 tbsp water, honey, pepper flakes and salt; set aside.

  2. Add spaghetti to boiling water and cook al dente according to package directions; drain.

  3. Meanwhile, add about 2 inches of water to another saucepan, then fit with a steamer basket. Bring water to a boil. Add asparagus to basket and steam just until tender, about 2 minutes.

  4. In a large bowl, add asparagus, carrots and scallions. Add spaghetti and sesame dressing; toss to combine. Sprinkle mixture with sesame seeds. Serve warm or chilled.