Nutty Vegetable Pasta

From Nerdhaus
Jump to: navigation, search

serves 4-6

from Delicious Living March '07, p44


  • 3 cloves garlic
  • ¼ tahini
  • ½ unsalted, creamy almond butter
  • 2 ½ tbsp rice vinegar
  • ¼ cup tamari
  • ½ cup veggie broth or water
  • 2 tbsp olive oil
  • 8-ounce can sliced water chestnuts, drained
  • 3 cups raw sliced veggies (carrots, broccoli, mushrooms, zucchini, onion, green beans, peas, etc)
  • crushed red pepper flakes
  • noodles


  1. Start boiling water for noodles in a large pot
  2. In a food processor, blend garlic, tahini, almond butter, rice vinegar, tamari, and broth until smooth. set aside
  3. Drop noodles
  4. Stir-fry all veggies in oil over med-high heat. When veggies are crisp-tender (at least 5 min), add pepper flakes and salt to taste
  5. Drain noodles and to veggies along with half of the sauce. Stir to coat
  6. Add additional sauce, broth, or tamari to moisten if desired