Asian Roasted Sesame Ginger Pasta Recipe

Bonjour tout le monde! My French has noticeably improved since we first landed (or so I tell myself after a glass of wine), but I can’t believe that this is our last week in France. We decided to book an impromptu two-day trip to Brittany, a region celebrated for its butter, seafood, and crepes (um, how could we not go?), then will be in Paris for the rest of our trip.

The next few days are sure to be tearful ones as I bid adieu to little cafes that didn’t realize they were mine and attempt to squeeze in as many macarons and croissants as my tummy will allow.

If you are visiting for the first time in a while, Ben and I are currently on a four-week travel-spree in France. While we are away, an incredibly talented group of bloggers whom I am also blessed to call friends are guest-posting to keep fresh recipes coming your way.

Today’s guest poster is one of my first blogging friends and a former (weekend) roomie, Cassie of Bake Your Day.

From the moment I saw Cassie’s blog, I knew we were going to be friends. For one, she has an incredibly impressive collection of creative grilled cheese recipes: Fajita Grilled Cheese; Truffle Fry Grilled Cheese; Spicy Hawaiian Pizza Grilled Cheese, just to name a few. For two, THIS. Aren’t you just in love with her already?

In addition to making unfussy, yet undeniably tasty and creative recipes, Cassie is an absolute sweetheart and one of the most generous people I know.

We met in real life for the first time this May when we were roomies at the BlogHer Food conference. Yep, we’d never met in person and decided to split a hotel room, shuttle, and be brand party buddies. Best decision ever.

Here is to share her recipe for Asian Ginger and Sesame Roasted Vegetable Pasta is Cassie. I cannot wait to try this one when we get back!

Hey, hey!  Cassie here from Bake Your Day and I’m so excited to be helping Erin out while she is eating her way through France.  Can you say “jealous”?

Asian Roasted Sesame Ginger Pasta. Simple, healthy, and delicious!

So anyway, let me tell you a few things about myself: I would choose licorice over M&M’s any day; I can and often do eat popcorn as dinner; I can and do eat avocado from the shell with a spoon and a little salt; I love a good IPA but in the summer I crave mojitos and I am a margarita girl at heart; I eat way too many eggs; My #1 condiment of choice is soy sauce.

Yes, soy sauce.  And not just in Asian cooking, although that’s where we are headed today, but in all kinds of cooking.  I throw a few dashes in my black bean burgers, in meatloaf, and I even used to eat it on scrambled eggs.  Don’t bash it until you try it!

Asian Roasted Sesame Ginger Pasta-Healthy recipe

Asian food is at the top of my “favorites” list and I’m always playing around with the flavors.  We probably have fried rice or some kind of stir fry once weekly.

My husband has actually resorted to rolling his eyes when I suggest we have stir fry!  Recently I picked up some beautiful ahi tuna for dinner and was trying to think of a unique side dish for the tuna when I remembered a roasted veggie pasta that I made a while back.  So I decided to put a sesame-soy-ginger twist on it and I couldn’t have loved this pasta more.

The absolute beauty of a recipe like this is that you can use ANY veggies you have on hand – it’s a great “clean out the fridge” dish because you can chop up any and every vegetable, toss them together, roast them, toss them with pasta and done.  You won’t be sorry!

Asian Roasted Sesame Ginger Pasta-1
Asian Roasted Sesame Ginger Pasta Recipe

Asian Ginger Sesame Roasted Vegetable Pasta

5 from 2 votes
A vibrant, healthy pasta filled with roasted veggies and an Asian twist. Feel free to use any vegetables you have on hand.

Total: 30 mins

Servings: 4 servings


For the Roasted Veggies (see note below):

  • 1 cup broccoli florets cut into bite-sized pieces
  • 1 cup asparagus cut into 1-inch pieces
  • 1 cup Brussels sprouts ends trimmed & halved
  • 1 cup grape tomatoes halved
  • 1 cup red onion cut into chunks
  • 2 green onions sliced
  • 2 cloves garlic thinly sliced
  • 1 one-inch piece of fresh ginger grated (or 2 tsp. dried ginger)
  • 2-3 tablespoons olive oil
  • 2 teaspoon toasted sesame oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the Pasta:

  • 12 ounces pasta
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce (more or less to taste)
  • 1 tablespoons freshly grated ginger
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoons toasted sesame oil
  • Salt and pepper to taste


  • Preheat the oven to 400 degrees. Combine all of the veggies + garlic & ginger on a 10×15 rimmed baking sheet. Add the olive oil and sesame oil, along with salt and pepper. Mix thoroughly to disperse the oils and seasonings. Roast for 20 minutes, stirring halfway through, until the vegetables are tender. Remove from the oven and set aside.
  • Cook pasta according to package directions. Drain the pasta and add it back to the pan over medium-low heat. Add the roasted vegetables, additional oil, soy sauce, sesame oil, and additional ginger Stir and cook until heated through and add salt & pepper to taste.


Feel free to use any mixture of veggies you like.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Hi C, and E,
    Normally when I use a soy/ginger seasoning scheme, pasta is not the first thing to come to minds but you have shown here that it can produce an interesting result. Thanks for the inspiration! By the way, why type of pasta in particular are you using here? It looks saucer shaped, which I don’t think I have seen before.
    Al the best,

  2. Thanks for having me, friend! I love hearing about your French adventures. I hope you have a macaron and some butter for me! xo

  3. I love you two together!!! ahhh!!

    I’ve been trying to eat more cooked veggies rather than raw. Raw can be hard to digest, no? So, this is right up my alley! gorgeous!

  4. Cool to meet you Cassie, great recipe. And bless ya cotton socks Erin, you do make me LOL. Heureux Mercredi!

  5. Hi, Cassie! This looks so, so good. I love veggies and pasta, and can almost taste the wonderful flavor from the sesame seed oil and ginger now. Your selection of orecchiette pasta goes well with the chunky roasted veggies. Great recipe!

  6. That photo of you two… the cutest!!! I love Cassie! And seriously, Erin… we must have a girls night asap!!! You bring this pasta… ok!? xo

  7. Hey Erin! I came on over from Bake Your Day. You and Cassie are just waaay too cute. Hope the remainder of your trip rocks!

  8. Hi There! I found your recipe over on Google+ in a roundup shared by Liz DellaCroce over at The Lemon Bowl. I just bought a package of orecchiette, and this will be a perfect use for it. Looks delicious!

  9. Awesome recipe! Thanks for the inspiration!  For other recipe triers:  I added about 2 tablespoons of honey into the whole batch and a little bit of sriracha on my personal serving. I also used orechiette. This was a well written recipe so everything came out great! :) 5 stars

    1. Arielle, I’m so happy to hear that you enjoyed this!! Thanks so much for leaving your review and letting me know. It makes my day :)

  10. Another absolutely delicious recipe from you! It’s super easy and the leftovers are perfect for warm nights (though I do heap on more than the recommended amounts of veggies)! 5 stars