Pasta with almond butter and vegetables

Ingredients for 2 servings:

• 200 g spaghetti or pasta of your choice
• 1 clove(s) garlic
• 1 sprig(s) of thyme, or shredded thyme
• 1 zucchini
• 2 carrots
• 2 tbsp, heaped almond butter
• 2 tsp soy sauce
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan – my absolute favorite food

Cook the spaghetti in salted water until al dente (I also like to cook pasta in vegetable broth). Slice the zucchini and carrots into strips using a vegetable peeler. If you have a spiralizer or similar, you can cut the vegetables into spaghetti shapes. Sauté the vegetables in a hot pan for 5 minutes and season with garlic, thyme, salt, and pepper. Drain the spaghetti, preferably without a sieve, so that a little liquid remains in the pot. Now add the spaghetti to the vegetables and reduce the heat to low. Pour 2 teaspoons of soy sauce (I add a generous amount; I like to cook it roughly) over the vegetables and pasta and stir in two heaped tablespoons of almond butter.