Summary

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

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Instructions

1. Cook the spaghetti al dente in salted water (I also like to cook pasta in vegetable stock).
2. 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.
3. Fry the vegetables for 5 minutes in a well-hot pan and season with garlic, thyme, salt and pepper.
4. Drain the spaghetti, preferably without a sieve, so that a little liquid remains in the pot.
5. 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.