Sesame Kale Pasta is an Asian-inspired dish made with fresh kale, onions, and shaved Brussels sprouts tossed in a light, lemon tahini sauce. It’s the perfect weeknight dinner and packs nicely for workday lunch.
Sesame Kale Pasta
There’s something to be said for timing, especially on a busy weeknight, when the last thing you feel like doing is cooking, but you need to eat.
Timing has it, that with the right ingredients in place, you can actually pull off a pretty healthy meal, pretty darned quick…or PDQ as my dad always says.
In this case, the right ingredients are pasta, kale, and Brussels sprouts.
Sesame Kale Pasta is one of the easiest, healthiest ways to get dinner on the table in under 30 minutes!
Let’s review all the things to love about kale:
~ Eat it fresh or cooked…it’s so delicious either way.
~ Easy to handle and doesn’t care how you cut it.
~ Decent shelf-life in the fridge…sometimes over a week.
~ Available year-round at the grocery store.
~ Contains necessary vitamins and minerals, like calcium and potassium, and vitamins A & C.
What’s to love about fresh Brussels sprouts?
~ They’re more versatile than frozen Brussels sprouts.
~ They can be shredded or thinly sliced, and sautéed briefly.
~ They’re relatively inexpensive, available all year, and a little goes a long way.
~ If prepared properly, they are beyond delicious.
Btw, my perfectly sliced Brussels sprouts (pictured above) were sliced with a Benriner Mandoline.
What I love about Sesame Kale Pasta
If you have pre-cooked pasta on hand (which I often do), half of your meal is made! If you don’t, it’s easy to boil it up while you make the other half of the recipe.
Pre-cooked pasta or not, this recipe comes together in under 30 minutes – we love that!
It packs nicely for a work lunch; eat it warm or cold.
It’s vegan, which means it’s vegetarian, which means…double BONUS!
It can easily be made gluten-free by using rice noodles.
It’s delicious…boom!
Asian pantry staples (two of my favs)
- Tahini – pureed sesame seeds; commonly used in hummus; contains 2.6 grams protein in 1 Tbsp serving; two-month shelf life in refrigerator after opening. (buy the reduced-sodium option)
- Tamari – gluten-free, vegetarian version of soy sauce.
Sesame Kale Pasta Ingredients
- noodles (your choice)
- tahini
- lemon
- water
- reduced-sodium tamari (or soy sauce)
- sea salt
- avocado oil
- Brussels sprouts
- red onion
- almonds
- sesame seeds
- Dino kale
Tools you’ll find helpful for this recipe:
- chef knife
- cutting board
- salad spinner (for leafy produce)
- Mandolin slicer (for slicing Brussels sprouts)
- 3.5 qt saucepan with lid (for pasta)
- 12-inch nonstick skillet
- mixing bowls
If you like Sesame Kale Pasta, you’ll enjoy these other healthy, Asian recipes!
Vegan Veggie Chinese Lo Mein Noodles are family friendly because, who doesn’t love lo mein?
My Vegan Thai Coconut Vegetable Curry is a crazy popular recipe that goes the distance any night of the week. It’s creamy and full of nutrition!
Also, my Zoodle Quinoa Power Bowl For Busy People is even easier and quicker…and while Zucchini is abundant during summer months, it’s always available at the grocery store…any time of the year.
Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette is just one of those salads you can eat for days…and I do!
Traci Antonovich
Yields 5 1-cup servings
Asian inspired, sauteed noodles made with kale, red onions, and shaved Brussels sprouts tossed in a light, lemon tahini sauce.
10 minPrep Time
15 minCook Time
25 minTotal Time
Save Recipe5 based on 17 review(s)
Ingredients
- 8 oz Noodles (your choice)
- 2 Tbsp Tahini (Sesame Seed Paste)
- 1 Lemon (juiced)
- 1 Tbsp Water
- 1 tsp Reduced-Sodium Tamari (or Soy Sauce)
- 1/2 tsp Sea Salt
- 2 Tbsp Avocado Oil
- 1/2 cup Brussels Sprouts (rinsed and sliced thin)
- 1/2 cup Red Onion (sliced thin)
- 2 Tbsp Almonds (chopped)
- 1 Tbsp Black or Brown Sesame Seeds
- 1 cup Dino Kale (washed, drained, sliced thin)
Instructions
Cook NOODLES according to package instructions; rinse, drain, set aside
In a small bowl, whisk together TAHINI, LEMON, WATER, TAMARI, and SEA SALT; set aside.
In nonstick skillet, add AVOCADO OIL and heat on med-high until shimmering (2-3 min).
Add BRUSSELS SPROUTS and RED ONION; sauté and stir until slightly browned (3-5 min).
Stir in the SESAME SEEDS and ALMONDS; allow to toast until fragrant (about 2 min).
Stir in KALE; sauté a few minutes until slightly wilted; cover a few minutes until steamed.
Stir in cooked NOODLES and tahini SAUCE; continue to heat and toss until thoroughly warmed (about 5 min).
Remove from heat; keep covered until ready to serve.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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