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!
- ~150g Bucatini (or spaghetti)
- 1/2 yellow pepper
- 6cm length of medium-large carrot
- 60g fresh spinach
- 2/5 cucumber
- 4 tbsp maple syrup
- 1 tbsp toasted sesame oil (or sesame oil)
- 3 tbsp lime juice
- 1 tsp sesame seeds
- 4 tbsp smooth almond butter
- 3 tbsp soy sauce
- 1 lime
- handful of almonds (or flaked almonds)
- Spring onions to garnish
Preheat oven to 190c
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
To make the salad dressing; in a bowl, mix:
1 tbsp maple syrup
2 tsp soy sauce
1 tbsp lime juice
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.
Heat a pot of boiling water and cook bucatini according to package instructions (~12 minutes).
Spread almonds evenly onto an oven dish. Coat with coconut spray (or Frylight).
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).
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.
Remove bucatini and server – spread the cooked almonds on top to garnish.
Don't forget to Instagram your dish! #bananarelish