Spring pasta with almond butter and vegetables

Spring on the plate, light and quick: tender spaghetti is coated in a velvety sauce made from organic white almond butter, refined with garlic, thyme, and a pinch of chili. Fresh zucchini strips and colorful carrot ribbons add a crunchy texture, while a splash of soy sauce and the foamed pasta water combine everything into an irresistibly creamy delicacy.

Spring fresh: Light, colorful vegetable strips add color and vitamins.

Creamy taste: The organic almond butter makes every forkful wonderfully velvety – without any cream.

Ready in no time: From stovetop to plate in under 20 minutes.

Versatile: With chili on top or fresh herbs – whatever you like.

Zutaten

• 3 tbsp organic white almond butter
• 250 g spaghetti or pasta of your choice
• 1 clove of garlic
• 1 sprig of thyme
• 1/2 tsp chili powder
• 1/2 tsp paprika powder
• 1 zucchini
• 2 carrots
• 3 tsp soy sauce
• salt and pepper

Zubereitung

1. Cook the pasta al dente in salted water. Slice the zucchini and carrots into strips using a vegetable peeler.
2. Fry the vegetables in a hot pan for 5 minutes and season with garlic, thyme, chili, paprika, salt and pepper.
3. Set aside 4 tablespoons of pasta water and drain the pasta. Add the spaghetti to the vegetables and sauté over low heat. Stir in the soy sauce, almond butter, and pasta water. Garnish with spring onions.

Zubereitungszeit: 15 minutes

Portionen: 2

Verwendete Produkte

• Organic almond butter white, 400 g