12 ouncesspaghetti, or other pasta(or gluten-free pasta)
⅔cupalmond butter
2tablespoonstoasted sesame oil
4teaspoonsreduced sodium soy sauce or coconut aminos
4teaspoonsrice wine vinegar
2teaspoonssugar or maple syrup
2tablespoonschives or scallions (green only)
2clovesgarlic, minced
¼teaspoonred pepper flakes(or to taste)
2tablespoonshot tap water
Instructions
Boil the water for the pasta. Cook pasta when water is ready.
Chop the garlic and set aside.
Measure the almond butter and place in a large glass bowl or 8 cup measuring cup.
Stir in the toasted sesame oil.
Add the soy sauce and vinegar one at a time, stirring well after each addition.
Stir in the sugar or maple syrup.
Add hot tap water one tablespoon at a time. Stir well after each addition, until the sauce is creamy.
Add the garlic, chives or scallions and crushed red pepper flakes.
Stir the warm pasta into the sauce. Mix well to coat the noodles.
Serve warm or at room temperature.
Notes
Note: Sauce ingredients can be added in any order, just be sure to stir well after each addition and add the hot water after the other liquid ingredients.