Thai Pasta Salad with Spicy Cashew Dressing

Thai Pasta Salad with Spicy Cashew Dressing

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 2 people

Made with these products:

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

Serves: 2
Pre: 5 minutes
Cooking: 20 minutes
Vegetarian - Dairy Free 


Wholemeal Pasta Ingredients:

  • 1 1/2 cups wholemeal flour
  • 1 1/2 cups plain flour
  • 1 teaspoon salt
  • 5 eggs


  • 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

Method – Wholemeal Pasta Dough

  1. Sift wholemeal and plain flour into the bowl. Add salt. 
  2. Add eggs. 
  3. Attach the dough hook. Knead on low speed for 4-6 minutes or until a ball is formed. The dough should be soft to the touch and the sides of the bowl clean. If the pasta is too dry, add a teaspoon of water at a time, or if the pasta is too wet, add a teaspoon of flour at a time. 
  4. Wrap in plastic wrap and allow to rest for 20 minutes. 
  5. Insert the flat pasta roller attachment to the slow speed outlet. Unwrap the pasta. Using the palm of your hand flatten the pasta dough until, roughly, 2cm thick.
  6. Place the unit on low speed (1-2). Slowly introduce the pasta between the rollers. You will need roll the pasta through each pasta setting 2-3 times, or until the pasta is smooth.
  7. Roll the pasta to setting 8.
  8. Remove the pasta roller and attach pasta cutter. 
  9. Place the unit on low speed (1-2) and slowly introduce pasta between the cutters. Toss in flour and use immediately or hang to dry. 

Method – Thai Pasta Salad

  1. Fill a large saucepan with water and bring to the boil. Add the pasta and cook it for 5 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 but including the pasta and gently combine. Mix through the cashew dressing.
  4. Serve in a large decorative platted with asparagus on top.

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