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Creamy spring pasta with almond butter and vegetables



Ingredients

  • 2-3 tbsp organic white almond butter

  • 200 g spaghetti or noodles to taste

  • 1 clove garlic

  • 1 sprig of thyme

  • 1/2 tsp chilli powder

  • 1/2 tsp paprika powder

  • 1 courgette

  • 2 carrots

  • 3 tsp soy sauce

  • salt and pepper

Cook the pasta al dente in salted water.

Slice the courgettes and carrots into strips using a peeler.


Fry the vegetables for 5 minutes in a hot pan and season with garlic, thyme, chilli, paprika, salt and pepper.


Set aside 4 tbsp of the pasta water and drain the pasta. Add the spaghetti to the vegetables and sauté over a low heat. Stir in the soya sauce, almond butter and pasta water. Garnish with spring onions.

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