almond spaghetti with carrots & peas

Tired of your typical spaghetti? Be adventurous and try something new. This recipe has the sweet taste from the almond butter, but has a kick of spice from the chile sauce. Wonderful!

• 1/3 c almond butter
• 1 T water
• 2 T rice vinegar
• 1-1/2 T soy sauce (I used Bragg's, next time I will try namu shoyu)
• 1 T minced fresh ginger
• 1-1/2 t Asian chile-garlic sauce (omit if you don't want the spicy kick)
• 6 oz whole wheat spaghetti
• 1-1/2 c grated carrots
• 3/4 c thinly slices green nion
• 1/3 c chopped fresh cilantro
• 1/4 c sliced toasted almonds
• 1/2 t salt

1. Combine almond butter, water, and rice vinegar, soy sauce, ginger & chili sauce. Whisk to blend.

2. Bring water to boil and add spaghetti & peas. Cook for 8 minutes. Stir in carrots and cook another 2 minutes or until the spaghetti is tender.

3. Drain spaghetti, and add almond butter mixture. Stir in green onions, cilantro, almonds & salt.

4. Enjoy!