Rating: 2.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

Jennifer Stein Barker especially likes the flavor of whole-wheat pasta in this Indonesian-inspired vegetarian entrée. Prep and Cook Time: about 20 minutes.

Jennifer Stein Barker, Canyon City, OR
This Story Originally Appeared On sunset.com

Gallery

Credit: Valerie Martin

Recipe Summary

total:
20 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse broccoli. Trim off leaves and stem ends. Cut crowns into 1- to 1 1/2-inch florets, and thinly slice stalks crosswise.

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  • In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, uncovered, stirring occasionally, until barely tender to bite, 7 to 10 minutes.

  • Meanwhile, in an 11- to 12-inch frying pan over medium-low heat, stir garlic, ginger, and cumin in peanut oil until garlic is soft, 3 to 5 minutes. Increase heat to medium. Add broccoli and 1/4 cup water. Cover and cook just until broccoli is tender-crisp to bite, about 2 minutes.

  • In a small bowl, mix coconut milk, tahini, soy sauce, and sesame oil. Add to broccoli mixture; stir often just until simmering.

  • Drain pasta and return to pan. Gently stir in broccoli mixture. Spoon into a serving bowl. Serve with hot sauce, lime wedges, and salt to add to taste.

Nutrition Facts

474 calories; calories from fat 46%; protein 15g; fat 24g; saturated fat 9.5g; carbohydrates 52g; fiber 5.5g; sodium 317mg; cholesterol 0mg.
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