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!
Servings: 6
Calories: 491kcal
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.
- Make the sauce. In a medium bowl, whisk together the remaining ingredients until smooth.
- 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.
If your sweet potatoes need a bit more time, feel free to drizzle with olive oil to keep the pasta from sticking.
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.
Nutrition
Calories: 491kcal | Carbohydrates: 74g | Protein: 14g | Fat: 16g | Sodium: 778mg | Fiber: 6g | Sugar: 9g | Vitamin C: 6mg