Yield: 6 servings

The rich sauce for this flavorful treat comes together even before you finish cooking the pasta. I make this dish when I need to have dinner on the table in a hurry, and, if I planned my week right, I already have cooked pasta in the refrigerator, so I can have a meal ready in less than 15 minutes.



  1. Cook the spaghetti according to package instructions.
  2. While the spaghetti cooks, combine the almond butter, water, rice vinegar, soy sauce or tamari, and Thai red curry paste in a large bowl and whisk together.
  3. Add the cooked spaghetti to the sauce and toss to mix well.
  4. Serve garnished with the chopped cilantro.

Even on a busy schedule, your meals can be simple, healthy, and delicious! Nobody knows this better than Chef Del Sroufe, author of the New York Times bestseller Forks Over Knives—The Cookbook and Better Than Vegan. In The China Study Quick & Easy Cookbook, Sroufe takes kitchen time management to the next level and provides menu plans, pantry lists, and more than 100 delicious plant-based recipes that are quick, easy, and multipurpose.   Recipes are reprinted from The China Study Quick & Easy Cookbook by arrangement with BenBella Books. Copyright © 2015, Del Sroufe and edited by LeAnne Campbell, PhD.
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