Caribbean Almond Spaghetti

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Last Updated on January 12, 2020 by Chef Mireille

Caribbean Almond Spaghetti is a great dish for #MeatlessMonday. With the protein from the almond butter, it is a complete meal!

Throughout the Caribbbean, spaghetti is a much beloved side dish, albeit with our own interpretation. Whether you are in the Dutch, French, Spanish or British Caribbean, the preparation is similar, albeit with slight adaptations. Our spaghetti is not served with a lot of sauce, but merely coated with the sauce because for us, spaghetti is a side dish, not a course on its own. Spaghetti will most often be served with fried or stewed meats.

Would you like to try some more Caribbean foods? Here’s just a few of my Caribbean recipes!

Caribbean Recipes


You  can add leftover grilled chicken or char sui to transform it into a one pot dish.

This combination of tomato and peanut (or almond) butter is so reminiscent of the African dishes I have prepared like Itakiet Stew and Plaintain Peanut Soup

Caribbean Almond Spaghetti

Grab a glass of Sorrel or Ginger Beer as we would in the Caribbean and dig in!!!

Caribbean Peanut Spaghetti

Caribbean Almond Spaghetti
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Caribbean Almond Spaghetti

Caribbean Spaghetti is delicious either as a side dish or main meal with extra protein added with peanut or almond butter.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Pasta
Cuisine: Caribbean
Servings: 6
Calories: 278.44kcal


  • 8 oz. spaghetti I used whole grain spaghetti
  • 2 tablespoons oil
  • 1 small chopped onion
  • 1 chopped red bell pepper
  • 10 oz. trimmed and quartered brussel sprouts
  • 1 cup grated carrots
  • 1 1/3 cups tomato juice I used V-8 Spicy Hot
  • 3 tablespoons almond butter
  • salt to taste


  • Cook spaghetti in a large pot of boiling water, according to package instructions.
  • In a large skillet, heat oil. Add onion and bell pepper. Saute until the onion starts to brown.
  • Add brussel sprouts, carrots and 1/3 cup water. Cook for 5 minutes.
  • In a small bowl, whisk together the almond butter and tomato juice until thoroughly combined.
  • Add to vegetables with the spaghetti. Add salt and toss to combine.


Calories: 278.44kcal | Carbohydrates: 39.91g | Protein: 9.16g | Fat: 10.09g | Saturated Fat: 0.84g | Sodium: 468.7mg | Fiber: 5.17g | Sugar: 5.99g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
READ  15 Family Friendly Pasta Recipes for #NationalPastaMonth

Thank you for sharing!

About Chef Mireille

Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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