Banana Relish

Deliciously simple vegan recipies anyone can make

Creamy Almond Butter Bucatini with Thai Salad

Want a quick 'n' easy pasta dish with a little asian vibe? This almond butter bucatini takes just 30 minutes to cook and even my non-vegan friends love it!

Prep Time 15m
Cook Time 15m
Total Time 30m
Serves 2


Cooking Instructions

  1. Preheat oven to 190c

  2. To make the sauce; in a bowl, whisk by hand:
    2 tbsp lime juice
    3 tbsp maple syrup
    1 tbsp soy sauce
    4 tbsp smooth almond butter

  3. To make the salad dressing; in a bowl, mix:
    1 tbsp maple syrup
    2 tsp soy sauce
    1 tbsp lime juice

  4. Prep the salad by laying a bed of spinach on the side of the plate and top with thinly sliced yellow pepper and matchstick carrots. Cut the cucumber into 4cm slices and then quarter lengthways. Add 1/2 tsp of sesame seeds to garnish and slice a fresh lime in half and serve on the side to drizzle. Garnish with thinly chopped spring onion.

  5. Heat a pot of boiling water and cook bucatini according to package instructions (~12 minutes).

  6. Spread almonds evenly onto an oven dish. Coat with coconut spray (or Frylight).

  7. When bucatini is 3 minutes from finish, heat a wok on medium heat with 1 tbsp sesame oil and place almonds in the oven to bake for 5-6 minutes (make sure they don't burn).

  8. When bucatini has finished cooking, add straight to wok and cover with the almond butter sauce. Toss to coat and cook for 2-3 minutes.

  9. Remove bucatini and server – spread the cooked almonds on top to garnish.

Don't forget to Instagram your dish! #bananarelish

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