Put down the phone. Guilt-free Chinese takeout is being made in-house tonight. You’ll enjoy the familiar flavors of soy, sesame and onion. But instead of the usual peanut sauce, spaghetti-style noodles are tossed with almond butter for a lighter, creamier taste. With a few extra veggies tossed in and a pair of chopsticks, you’ve got dinner in the bag…er, bowl.
Serves 4
Ingredients
1 (12 oz.) pkg. spaghetti
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
1 medium Vidalia onion, sliced
1/4 cup almond butter
1 tsp. sugar
2 Tbsp. apple cider vinegar
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 garlic clove, minced
1/4 tsp. red pepper flakes
1/4 tsp. sea salt
1/4 tsp. black pepper
Directions
1. In a large pot, cook spaghetti 4 minutes less than package directions. Just before the pasta is completely cooked, add bell peppers and onion; cook for another 4 minutes then drain and set aside.
2. In a medium bowl, combine remaining ingredients; mix well to combine. Add cooked spaghetti and vegetables; gently toss to combine.
3. Serve warm.