Nutty Vegetable Pasta
February, 2007

Wheat-free, dairy-free, egg-free
Serves 4-6 / This is the perfect substitute for those who miss peanut sauce. Serving tip: With the exception of the extra sauce, which you can save to enhance other meals, this is a dish you'll want to eat right away; it doesn't age gracefully, but it's so good. Ingredient tip: Although soba noodles are buckwheat noodles, they usually contain real wheat as well, so be sure to check the label. Buckwheat noodles generally do not stay in one long strand like noodles with gluten, so be prepared for smaller pasta pieces. Make-ahead tip: Use the leftover tahini mixture as a calcium-rich spread for crackers, a veggie dip, or a sauce over steamed greens.

3 cloves garlic
1/4 cup tahini
1/2 cup unsalted, creamy almond butter
2 1/2 tablespoons rice vinegar
1/4 cup low-sodium tamari (wheat-free soy sauce)
1/2 cup water or low-sodium vegetable broth, or a combination
7 ounces low-sodium, wheat-free soba noodles
2 tablespoons olive oil
1 8-ounce can sliced water chestnuts, drained
3 cups raw sliced vegetables (carrots, broccoli, mushrooms, zucchini, or your favorites)
Crushed red pepper flakes (optional)
Water, broth, or tamari, to moisten (optional)

1. Place garlic, tahini, almond butter, rice vinegar, tamari, and water or broth in a food processor; blend until smooth. Set aside. (Yield: 1 1/2 cups.)
2. Boil noodles about 8 minutes. While noodles are cooking, begin stir-frying sliced water chestnuts and all vegetables in olive oil in a wok or large frying pan over medium-high heat. When vegetables are crisp-tender (at least
5 minutes), season with crushed red pepper flakes, if desired, and salt to taste.
3. Drain noodles. Add noodles and about half of the tahini sauce to vegetables. Stir to coat. Add more water, broth, or tamari to moisten,
if desired. Serve immediately.

PER SERVING: 429 cal, 40% fat cal, 20g fat, 2g sat fat, 0mg chol, 14g protein, 56g carb, 6g fiber, 479mg sodium