overhead view of two bowls of sweet potato pasta

Why I love this sweet potato pasta recipe

This is one my favorite pasta recipes. We used to make it all the time when Ellie was a baby – I was on a major sweet potato kick around that time – but some how I had forgotten about it over the years.

This pasta dish is so good, and so simple to make. Roast the sweet potatoes, boil the pasta and make the no cook pasta sauce while they cook.

The sauce itself is made with fresh cilantro, nutty tahini and tons of garlic and ginger. It’s a little bit reminiscent of a peanut sauce, but so different at the same time.

More dairy free pasta recipes: Italian sausage and peppers pasta / Old Bay shrimp scampi pasta / pumpkin pasta with italian sausage / roasted vegetable pasta salad

overhead view of sweet potato pasta with a lime wedge in a ceramic bowl with a fork on a countertop

Melissa’s tips & tricks

  1. Make it easy to stir. If your tahini is thick or stiff, microwave it for 15–20 seconds before whisking. It’ll blend into the sauce much more smoothly.
  2. Pasta water for the win. Don’t forget to salt the pasta water and reserve some to help bind the sauce to the pasta.
close up of sweet potato pasta twirled on a fork with creamy tahini sauce

More sweet potato recipes: Healthy sweet potato casserole / creamy sweet potato and cauliflower soup / sweet potato breakfast hash / sweet potato biscuits

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Sweet Potato Pasta with Cilantro Tahini Sauce

By: Melissa Belanger
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
Servings: 6
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Ingredients 

  • 1 – 1 1/2 pounds sweet potatoes, peeled and cubed
  • Salt & pepper, to taste
  • 12 ounces linguine 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 cloves garlic, minced
  • 2 teaspoons agave nectar, honey or brown sugar
  • 1/2 cup chopped fresh cilantro, plus more for serving

Instructions 

  • Roast the sweet potato. Preheat oven to 400˚F (200˚C) and line a baking sheet with parchment paper. Place sweet potatoes onto the pan and season liberally with salt and pepper. Roast for about 25 – 30 minutes, until tender.
  • Cook the pasta. Boil a large pot of salted water, and cook the linguini according to the package directions to al dente. Before draining, reserve about 1/2 – 1 cup pasta water.
    • If your sweet potatoes need a bit more time, feel free to drizzle with olive oil to keep the pasta from sticking.
  • Make the sauce. In a medium bowl, whisk together the remaining ingredients until smooth.
    • I like to heat my tahini a bit in the microwave to make it easier to whisk into the sauce, but that's totally optional.
  • Toss it all together. Mix the sauce with the sweet potatoes and pasta and toss until everything is evenly coated, adding pasta water as needed. Garnish with additional cilantro for serving.

Nutrition

Calories: 491kcal, Carbohydrates: 74g, Protein: 14g, Fat: 16g, Sodium: 778mg, Fiber: 6g, Sugar: 9g, Vitamin C: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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4 Comments

  1. gaston+hammer+(@84__gaston) says:

    Very appetizing # have to look for in our stores !***

    Reply
  2. Rachel+@+Bakerita says:

    This looks absolutely amazing! I love that close up shot of the sauce all over the sweet potato, so scrumptious. Pinned!

    Reply
  3. Ashley says:

    This sounds like the perfect Fall meal! Can’t wait to try it!

    Reply
  4. Regina+@+Leelalicious says:

    Yum! I love root vegetables with pasta. I ‘ll have to try sweet potato and that tahini sauce sounds awesome!

    Reply