A bare shelf calls for a pantry dinner, so we build around the almond butter with pasta and what you likely have on hand. This is fast comfort in a bowl, mild enough for a weeknight but rich enough to matter.

Serves 2. 15 minutes, 12 at the stove.

About 850 calories a serving, 14 g protein, 71 g carbohydrate, 57 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 ounces pasta until just tender, about 9 minutes. While the water heats, mince 2 garlic cloves fine and warm 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium heat.9 min
2. When the oil foams, add the garlic and cook for 30 seconds until fragrant. Stir in 1/3 cup almond butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1/4 cup warm water from the pasta pot, stirring until the sauce comes together and turns creamy.
3. Drain the pasta and fold it into the sauce, tossing gently until coated. Taste and add salt and pepper as needed. Divide between two bowls and serve at once.

Note Swap in peanut butter if that is what you have. Leftovers keep three days covered in the fridge; warm gently with a splash of water. Serve with a simple salad or steamed greens on the side to balance the richness.