This is inspired by a recipe in Food and Wine magazine. Usually, when I think of almond butter pasta, it is an Asian-style pasta, but this is a garlic-y, Italian-style, which is a nice change.
1 package brown rice fettucine or homemade fettucine
1/4 cup extra virgin olive oil
1-2 tbsp dried sage leaves, crumbled
1-2 cloves garlic, crushed
1/4 cup almond butter
grated zest of 1/2 lemon
1/4-1/2 tsp crushed red pepper
1/2 cup grated Romano cheese
Cook pasta, following package instructions. Mix remaining ingredients together, reserving 2 Tbsp of cheese. When you drain the pasta, leave a little water in the pan. Return pasta to the pan with the sauce, and toss to combine. Serve, topping with reserved cheese.
This is being entered in the Nourished Kitchen Clean Your Plate Recipe Challenge.