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.