2 blocks: Divide into 6 serves
3 blocks: Divide into 4 serves
4 blocks: Divide into 3 serves
Ingredients
Roasted veg:
1 green capsicum, sliced
1 zucchini, diced
12 asparagus spears, chopped
1 tbsp olive oil
Pinch of salt and pepper
Dressing:
3 tbsp tahini
3 tbsp water
1.5 tbsp balsamic vinegar
1.5 tsp dijon mustard
½ tsp garlic powder
Pinch of salt and pepper
Other ingredients:
400g slendier konjac penne
375g cooked edamame beans
3 cups spinach
3 tbsp basil, chopped
3 tsp sesame seeds
Directions:
Preheat oven to 200°C and line a baking tray. Spread the capsicum, zucchini, and asparagus on the tray, drizzle over olive oil, and season with salt and pepper. Roast for 15-20 minutes or until tender and slightly browned.
Drain the konjac pasta and soak in hot water for 1 minute. Drain and set aside.
Add tahini, water, balsamic vinegar, Dijon mustard, garlic powder, salt, and pepper to a jar. Secure the lid and shake until well combined.
In a large bowl, add the pasta, roasted vegetables, edamame beans, spinach, and basil. Pour over the dressing and toss well to combine.
Sprinkle with sesame seeds before serving.
Store leftovers in the fridge for 2-3 days.