How to make a refreshing Thai pasta salad
Your plate of pasta is only as indulgent as you want it to be. If you exercise restraint and a tad bit of creativity, the result could pack lesser calories, yet still taste like nothing's missing from the equation. In line with Meat Free Week, which is happening this coming Monday (24 September), here's a simple recipe from nutritionist Zoe Bingley-Pulin. Comprising of wholemeal spaghetti, Thai salad dressing and fresh herbs, this will be the ultimate bowl to beat the heat while sating your appetite.
Thai pasta salad: Here's what you need
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 tbspn EV Olive Oil
1 tbspn Fish Sauce
1 tbspn Tamari Soy Sauce
1 tbspn Honey
1 lime, juiced
3 Red Chillies, julienned
½ bunch Asparagus, blanched and cut through the middle
Thai pasta salad: How to make it
1. 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.
2. In a blender, thoroughly combine cashews, olive oil, fish sauce, soy sauce, honey, lime juice and enough water to make a runny consistency.
3. In a large mixing bowl add all of the remaining ingredients, apart from the asparagus, including the pasta and gently combine. Mix through the cashew dressing.
4. Serve in a large decorative plate with asparagus on top.