Pasta with Almond Butter and Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g spahetti or noodles as you like
- 1 clove garlic
- 1 sprig (s) thyme, or stripped thyme
- 1 zucchini
- 2 carrot (s)
- 2 tablespoon, heaped almond butter
- 2 teaspoon soy sauce
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente in salted water (I also like to cook pasta in vegetable stock).
- Slice the zucchini and carrots with a peeler. If you have a spiral cutter or something similar, you can cut the vegetables in the shape of a spaghetti.
- Fry the vegetables for 5 minutes in a well-hot pan and season with garlic, thyme, salt and pepper.
- Drain the spaghetti, preferably without a sieve, so that a little liquid remains in the pot.
- Now pour the spaghetti with the vegetables and turn the stove to low. Pour 2 teaspoons of soy sauce (I pour in a good shot, I like to cook the thumbs up) with the vegetables and pasta and stir in two heaping tablespoons of almond butter.
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