Thai Pasta Salad with Spicy Cashew Dressing

Meat Free Week Recipe: Zoe Bingley Pullin's Thai Pasta Salad with Spicy Cashew Dressing

"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

Ingredients
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
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.

This recipe was supplied from for Meat Free Week 2018. The campaign runs from 24-30 September in support of Bowel Cancer Australia. See meatfreeweek.org to sign up.

Bowel Cancer Australia Launches Meat Free Week 2018

24-30 September

Bowel Cancer Australia has announced the return of Meat Free Week, challenging participants to give up meat for seven days and raise funds for great causes.

The campaign aims to get Australians thinking and talking about meat consumption and production. It's the sixth year Meat Free Week has run in Australia and support for the cause has continued to grow with international celebrities and cooks including Paul, Mary, and Stella McCartney, of Meat Free Monday, Anna Jones, Bruno Loubet and our own Hetty McKinnon, Simon Bryant and Rowie Dillon behind it.

There is convincing evidence that a high consumption of red meat and processed meat increase bowel cancer risk.

Studies show that bowel cancer risk increases by 12% per 100g of red meat consumed per day and by 16% per 50g of processed meat consumed per day.

For Meat Free Week, Australians are encouraged to skip meat for seven days and fundraise for one of three charities, including Bowel Cancer Australia, World Animal Protection and Sustainable Table, while raising awareness of the impact a high consumption of meat can have on our health, the environment and animal welfare.

Bowel Cancer Australia's National Community Engagement Manager Claire Annear said the campaign was created to give people an opportunity to think about how much meat they eat and the impact that consuming too much meat can have.

"Although Australia ranks among the top in the world when it comes to meat consumption, research shows 95% of us don't eat enough fruit and vegetables."

"By taking part in Meat Free Week we hope people will consider how much meat they're eating during the other 51 weeks in the year and be in a better position to make more informed choices." Everyone is invited to take the Meat Free Week challenge and discover how easy it is to make little changes that can create a big difference.

For more details, meat-free recipe ideas and to sign up, visit meatfreeweek.org.

Health Statistics

Red meat and processed meat increase bowel cancer risk.
Eating fruit and vegetables not only reduces risk of cancer and heart attacks, but also increases happiness levels with each extra portion consumed.
Australia is ranked among the top meat eating countries in the world (per capita), with the average Aussie consuming around 95kgs of meat annually.
For those who choose to eat red meat, the World Cancer Research Fund recommends limiting the amount to no more than 500 grams cooked red meat per week and suggests consuming very little, if any processed meat.
Australians consume an estimated 565 grams of red meat per week.
Eating more fruit, vegetables and whole grains can reduce your risk of coronary heart disease and strokes.
Plant-based foods can reduce your risk of heart disease and diabetes, and help you maintain a healthy weight.
Increasing your intake of vegetables and fruits high in antioxidants may help reduce the signs and effects of ageing.
Eating fruits and vegetables that are in season boosts gut health and reduces risks associated with inflammatory bowel disease and bowel cancer.