Description
This **Vegan Broccoli Pasta Salad with Tahini Sauce** is creamy, flavorful, and easy to make. With tender broccoli, perfectly cooked pasta, and a silky tahini dressing, it’s a healthy and satisfying plant-based dish perfect for lunch, dinner, or meal prep.
Ingredients
Scale
- 250g fusilli or your favorite pasta
- 1 large head of broccoli, cut into small florets
- 2 tbsp olive oil
- 1 garlic clove, minced
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 2–3 tbsp water
- Salt and pepper, to taste
- Optional: 1 tsp smoked paprika or chili flakes
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta in salted water, drain, and rinse under cold water.
- Steam broccoli until bright green and tender-crisp.
- Whisk tahini, lemon juice, maple syrup, garlic, and salt; add water to thin.
- Toss pasta and broccoli with tahini sauce until coated.
- Season with extra salt, pepper, or lemon juice.
- Garnish with smoked paprika, chili flakes, and parsley if desired.
Notes
Steam broccoli until just tender to preserve nutrients and color. Adjust tahini sauce consistency with water gradually. Can be made ahead and stored in the fridge for up to 3 days. Optional toppings: toasted seeds, avocado, or roasted vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4
- Sodium: 180
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 6
- Protein: 9
- Cholesterol: 0