Spicy Almond Noodles
4 ounces of spaghetti style pasta
2 carrots, peeled and diced
1 head of broccoli, diced into small florets
½ cup almond butter dressing
Kevala Organic Extra Virgin Sesame Oil
paprika and black pepper to serve

Bring a large pot of water to a boil, place a steamer on top of the boiling water and steam the chopped carrots and broccoli until tender (if you don't have a steamer just dump the veggies directly into the boiling water and cover with a lid).

Cook the pasta according to package instructions. Remove from heat and drain.

Heat 1 tablespoon of sesame oil in a large saucepan and add the pasta. Cook over medium heat for 2-3 minutes. Add the steamed carrots and broccoli and cook for 1 minute more. Finish with the almond dressing and mix to combine.

Serve sprinkled with paprika and black pepper!

Spicy Almond Dressing
Makes 1 cup (you will only need half of this)

½ cup Kevala Almond Butter, Crunchy
2 Tbsp low sodium soy sauce
2 Tbsp Kevala Extra Virgin Olive Oil
1 Tbsp Kevala Agave Nectar, Light
3 tsp fresh lemon juice
1 inch piece of fresh ginger, grated
½ tsp cayenne pepper or 1 tsp red pepper flakes
salt and black pepper to taste (if you used soy sauce, you may not need to add any more salt)
2-3 Tbsp water (optional)

Mix everything in a medium size bowl; add water to thin out the sauce until desired consistency.