Tahini-Ginger Noodles and Veggies


Tahini is best known for making hummus extra-creamy. Try it as you would nut butters, whirl it into salad dressing, or slather on your next sandwich.

Tahini-Ginger Noodles & Veggies
Photo: Andy Lyons
Prep Time:
20 mins
Total Time:
20 mins
10 cups


  • ¼ cup tahini (sesame seed paste)

  • ¼ cup lemon juice

  • ¼ cup water

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon agave syrup

  • ¼ teaspoon kosher salt

  • 8 ounce dried linguine

  • 3 cup broccoli florets

  • 8 ounce sugar snap pea pods, halved

  • 2 medium carrots, cut in ribbons with a vegetable peeler

  • ¼ cup chopped peanuts or almonds

  • Mint leaves (optional)


  1. In a small bowl stir together tahini, lemon juice, water, ginger, agave syrup, and kosher salt; set aside.

  2. In a large pot cook linguine in salted boiling water according to package directions. Drain; rinse under cold water. Return to pot. Add broccoli, peas, carrots, and tahini mixture; toss to combine. Top with nuts and mint leaves, if desired.

Nutrition Facts (per serving)

429 Calories
15g Fat
61g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 429
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 10%
Sodium 242mg 11%
Total Carbohydrate 61g 22%
Total Sugars 10g
Protein 17g
Vitamin C 104.2mg 521%
Calcium 115mg 9%
Iron 4.5mg 25%
Potassium 578mg 12%
Folate, total 101mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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