Meat Free Week Info

Meat Free Week challenges participants to give up meat for seven days and raise funds for a great cause.
Are you up for the challenge? Register today and help make real change happen.

Recipe provided by Zoe Bingley-Pullin

The health benefits of adopting a plant-based diet are well established and participating in Meat Free Week is a great opportunity to create awareness around how much meat we are eating and to highlight that plant-based foods can be the hero of many dishes without compromising on taste!

Tip: if asparagus is not in season replace with snow peas or green beans.

Serves: 2

Pre: 5 minutes 

Cooking: 20 minutes


250g wholemeal spaghetti

1 cup carrot, julienned

¼ cup fresh coriander, finely chopped

¼ cup fresh basil, finely chopped

¼ cup fresh mint, finely chopped

¼ cup raw cashews

1 tbsp. EV olive oil

1 tbsp. fish sauce

1 tbsp. tamari soy sauce

1 tbsp. honey

1 lime, juiced

3 red chillies, julienned

½ bunch asparagus, blanched and cut through the middle

Extra water 


Fill a large saucepan with water and bring to the boil. Add the pasta and cook it for 10-15 minutes, al dente. Leave to cool to room temperature.

In a blender, thoroughly combine cashews, olive oil, fish sauce, soy sauce, honey, lime juice and enough water to make a runny consistency.

In a large mixing bowl add all of the remaining ingredients, apart from the asparagus but including the pasta and gently combine.

Mix through the cashew dressing.

Serve in a large decorative plate with asparagus on top.