Spicy Tahini Noodles with Roasted Vegetables

You can make this gluten-free by using one of the GF pastas available. I also think it might be good if you make it with wide, rice noodles! I call for broccoli, cauliflower, and green beans. But I also throw whatever I have in the vegetable crisper onto the roasting pans here-you also see wedges of radicchio, and I also like leeks.


  • 1 pound of mixed vegetables, broccoli, cauliflower, green beans
  • 1 tablespoon olive oil
  • salt and pepper
  • 1/4 cup tahini
  • one lemon
  • 8 ounces dried whole wheat fettuccini
  • sesame chile sauce*


  • sesame seeds, sliced green onions, lemon wedges


  1. Preheat the oven to 450F. Toss the vegetables with the olive oil, and season with salt and pepper. Arrange in a single layer across two baking sheets, and roast until deeply golden, about 15-20 minutes. Flip with a spatula once or twice along the way. Remove and set aside.
  2. While your vegetables are roasting, whisk the tahini with 1/2 cup warm water. Season generously with salt, pepper, and a big squeeze of lemon juice. It should taste delicious. Set aside while you cook your noodles in a large pot of well-salted water, per package instructions. Drain the noodles, and toss on a large platter with the tahini sauce. 

  3. Serve topped with the roasted vegetables, a drizzle of the sesame-chile oil, and any of the bonus ingredients you might have on hand.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serves 6


*Two options here: 1) Add a small splash of toasted sesame oil to your favorite chile sauce. 2) Use something like the Spicy Turmeric Oil at the based of my veg ramen recipe. You're just looking for some sesame-kissed kick to counter the creaminess of the tahini.