Trader Joe's crunchy almond butter makes a quick, rich sauce for noodles when thinned with water and brightened with vinegar and soy. This is weeknight dinner at its most practical, built from one jar and what you have in your pantry.

Serves 2. 15 minutes, 12 at the stove.

About 710 calories a serving, 13 g protein, 71 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 6 oz pasta; cook until just tender, about ten minutes.10 min
2. While the pasta cooks, mince 2 cloves garlic and warm 1 tablespoon oil in a small pan over medium heat; add the garlic and cook until fragrant, about one minute.1 min
3. Whisk 1/3 cup almond butter with 1/4 cup warm water until smooth, then stir in 2 tablespoons soy sauce and 1 tablespoon vinegar until combined; add this to the warm garlic oil and stir well, loosening with a splash more water if too thick.
4. Drain the pasta and toss with the almond sauce until well coated; taste and adjust with salt and pepper.

Note Swap any nut butter for the almond version, or add a beaten egg to the hot noodles for richness. Leftovers keep refrigerated for two days; reheat gently with a splash of water. Serve with sliced scallions, a squeeze of lime, or a handful of raw vegetables on the side to balance the richness.