Serves 6
1/2 cup smooth almond butter
2 Tbsp. lime juice
2 Tbsp. reduced sodium soy sauce
1 Tbsp. honey
1 Tbsp. rice vinegar
2 tsp. chili-garlic sauce (or to taste)
1 tsp. minced fresh ginger
8 oz. whole wheat fettuccine (or other type of pasta)
12 oz. fresh vegetable stir fry blend (such as carrots, broccoli, snow peas, cabbage, etc.)
Bring large pot of lightly salted water to a boil. In a large bowl, whisk together the almond butter, lime juice, soy sauce, honey, vinegar, chili-garlic sauce, and ginger. Cook the pasta in the boiling water until not quite tender. Cook veggies until not quite tender. Add the vegetables to the pasta and cook until the pasta are just tender. Drain the pasta, reserving 1/3 cup of the cooking water. Rinse the pasta and veggies in cold water. Stir the reserved cooking water into the almond sauce, then add the pasta and veggies. Toss well to coat. Serve at room temp. or chilled.
