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.
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
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.