10 ounces pasta of your choice: brown rice pasta or regular spaghetti work well here
1 medium sized cucumber
1/4 cup almond butter
2 tablespoons wheat free tamari sauce
1 tablespoon balsamic vinegar
2 tablespoons sesame oil
2 teaspoons curry powder
1 tablespoon dill pinch of sea salt
Micro greens to garnish
In a medium saucepan prepare the noodles as directed on the package, allow to cool completely in the regrigerator.
Meanwhile, blend the sauce ingredients together in a blender until smooth.
When the noodles are done, remove from heat and drain, rinsing with cold water.
Toss noodles with sauce.
Slice cucumbers. Add the cucumbers to noodles and sauce, mixing until just combined. I like to add fresh greens as well.