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    You are in: Home / Recipes / Almond Butter and Ras-El-Hanout Pasta Recipe
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    Almond Butter and Ras-El-Hanout Pasta

    Average Rating:

    4 Total Reviews

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    • on August 30, 2013

      i added water to smooth out tahini .nice simple pasta dish zwt9

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    • on August 25, 2013

      I think the spice blend must make a huge difference in the success of this recipe. I used Ras El Hanout a Moroccan Spice Blend by Rachael Ray for the spice blend and it just didn't do it for me. Honestly, it was a little bland, with the almond butter overpowering the rest of the dish. Like the other reviewers, I added a little water to make it less dry.

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    • on August 28, 2010

      I stirred up the mixed nut butter i used with 4 tsp hot water and served this with grated carrots. It was a great lunch, thank you Mia for sharing. I will make this again. Made during Ramadan Tag Game 2010

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    • on June 15, 2010

      Mia this was a GREAT and QUICK lunch! So easy to make and with such lovely ingredients too! I decided to use Tahini, as you suggest in the introduction and used my own home-made North African Ras El Hanout Spice Mix, which is a yellow blend. I found the pasta a little dry, and I may add a slosh of olive oil next time, or maybe a little water.....but, the flavours were wonderful! Made for the Sands and Spices Challenge in the Veggie forum for ZWT6 and the Cheese and Whine Gang! Merci Mia, I will let you know how it is next time I make it with a little oil or water! FT:-) (Photo to be posted.)

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    Nutritional Facts for Almond Butter and Ras-El-Hanout Pasta

    Serving Size: 1 (76 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 320.8
    Calories from Fat 88
    Total Fat 9.7 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 38.0 mg
    Total Carbohydrate 47.8 g
    Dietary Fiber 3.5 g
    Sugars 2.3 g
    Protein 11.1 g

    The following items or measurements are not included:

    mixed spice

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