Cold Sesame Whole-Wheat Noodles with Spiralized (or Shredded) Vegetables

Here it is all mixed together and ready to serve.

Here it is unmixed and ready to toss for a great lunch.

Servings: 4*

Recipe from https://sweetpeasandsaffron.com

Husband-Tested in Alice’s Kitchen

This vegan meal is fantastic and company-worthy.  If you don’t have a spiralizer, you can sometimes find spiralized vegetables in the produce section.  You can also just shred the vegetables using the largest holes.  I purchased a Brieftons Spiralizer on Amazon last year and I’ve been happy with it.  Besides the delectable taste of this meal, I love the idea of mixing some whole-wheat pasta with vegetable “noodles.”  If you are watching carbs and needing to add vegetables to your diet, this is a great way to do it.  The recipe says it makes 4 servings, but my husband and I filled our 8-inch plate with it (1 serving each), then I was able to pack up the rest in 3 “food prep” containers for lunch for the next few days.  So, I would say this makes 5 servings.  All of the components can be prepared in advance and then put together at dinner time.  Give this Meatless Monday meal a try next week. 

NOTE: 452 calories per serving

4 ounces whole-wheat spaghetti, uncooked

1 medium-large zucchini, spiralized or shredded

2 large carrots spriralized or shredded

2 cups chickpeas, drained and rinsed

1-2 scallions, thinly sliced

1 Tablespoon sesame seeds

¼ cup natural almond butter (You can substitute other nut butters like peanut or cashew.)

1 teaspoon finely grated ginger

1 clove garlic, minced

2 Tablespoons soy sauce or tamari sauce or Braggs Aminos

3 Tablespoons brown rice vinegar

1 Tablespoon sesame oil

1 Tablespoon real maple syrup (not pancake syrup!)

1 teaspoon freshly squeezed lime juice

½ teaspoon red pepper flakes (Omit this for a non-spicy version.)

Cook the pasta according to the package directions.  Rinse under cold water and set aside to cool completely.  (If you are worried about it sticking together, you can add 1 Tablespoon olive oil and toss.)

While the pasta is cooking, prepare the vegetables and the sauce.  Toss the cooled pasta with the vegetables and chickpeas.  Pour the sauce over the pasta, vegetable, chickpea mixture and toss well to coat.  Sprinkle with the scallions and sesame seeds.  Serve cold.  This can be stored in the fridge for up to 4 days.