Maktok Malaysian Satay and Yorkshire Pasta Mezze Maniche Rigate.

By: @yorkshirepasta

An infusion of Yorkshire, Malaysia and Italy. Packed full of flavour, this vegan dish uses MAKTOK’s Authentic Malaysian Chilli Pasta to deliver maximum umph! A dish where seconds is inevitable…

Serves 2. 


  • 175 of Mezze Maniche Rigate Yorkshire Pasta 
  • 5 tsp MAKTOK Satay Malaysian Chilli Paste
  • Juice and zest of half a lime. 
  • Hanful of Cashew nuts roughly chopped (or preferred nut, perhaps peanut)
  • A drizzle of Chilli Oil of your choice
  • Fresh chilli to garnish (Not essential but looks grand)

Step by Step Instructions

Step 1

Simply cook your pasta following pack instructions

Step 2

3 minutes before the end of the cooking time heat the Stay Paste through in a frying pan and add in the lime juice.

Step 3

Drain your pasta reserving some of the cooking liquid.

Step 4

Add the pasta into the sauce along with a couple of teaspoons of the cooking liquid to bring the whole dish together.

Step 5

To serve, drizzle over a little chilli oil, sprinkle your lime zest and scatter your chopped nuts. 

Step 6

Add chilli for garnish – we added lots her for imagery, nut disclaimer – go steady on the fresh chilli!! Enjoy!