Sweet Potato Pasta with Cilantro Tahini Sauce
This easy, vegan sweet potato pasta features roasted sweet potatoes and linguini noodles tossed in a creamy, cilantro tahini sauce. This recipe is super easy to make and it’s perfect for fall!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Linguine
- Method: Roasting
- Diet: Vegan
Ingredients
Scale
- 1 – 1 1/2 pounds sweet potato, peeled and cubed
- Salt & pepper
- 12 ounces linguini pasta
- 1/2 cup tahini
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 2 teaspoons agave nectar or honey (or brown sugar)
- 1/2 cup chopped fresh cilantro
Instructions
- Preheat oven to 400˚F (200˚C). Place sweet potatoes on a parchment lined baking sheet and season liberally with salt and pepper. Roast for about 25 – 30 minutes, until tender.
- Cook pasta in salted water according to package directions for al dente.
- In a medium bowl, whisk together the remaining ingredients. When pasta is cooked, toss with roasted sweet potatoes and sauce. Serve immediately.
Nutrition
- Serving Size: 1 bowl
- Calories: 491
- Sugar: 9.1 g
- Sodium: 446.1 mg
- Fat: 16.3 g
- Saturated Fat: 2.3 g
- Carbohydrates: 74.7 g
- Fiber: 6.3 g
- Protein: 13.9 g
- Cholesterol: 0 mg