INGREDIENTS
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1/2 cup reduced-sodium soy sauce
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1/2 cup tahini
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1 tablespoon grated fresh ginger
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4 cloves garlic, minced
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3 tablespoons agave syrup
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1/4 cup unseasoned rice wine vinegar
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2 teaspoons Sriracha
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1 teaspoon freshly ground black pepper
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1 pound dried spaghetti
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2 carrots, peeled and grated
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2 cups fresh green beans, blanched in salted water, chopped
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1/2 medium red onion, thinly sliced