Spaghetti with vegetables and almond butter

Ingredients for 4 servings:

• 500 g pasta, gluten-free
• 1 large onion(s)
• 2 cloves garlic
• 2 bell peppers
• 2 carrots
• 5 cocktail tomatoes
• 5 walnuts or pine nuts
• 200 ml vegetable stock
• 2 tbsp almond butter
• salt and pepper
• nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan, gluten-free and super delicious

Boil the water as usual, add salt, and cook the pasta. Reserve 200-250 ml of pasta water for later. Meanwhile, chop the vegetables and nuts. Add 1-1.5 teaspoons of vegetable stock and 2 tablespoons of almond butter to the reserved pasta water. Lightly fry the vegetables in this order: onion, garlic, carrots, bell peppers, tomatoes, and finally the nuts. Pour the sauce over the vegetables and simmer until creamy. Season to taste and add the pasta to the pan. Let it simmer for a moment and serve. Sprinkle more nuts over the pasta as a topping.