Raw Vegan Asian Red Pepper & Asparagus Spring Pasta

Raw Vegan Pasta Dish
Raw Vegan Pasta Dish

This raw vegan noodle dish was a real breeze to make. While I’ll admit sometimes I go into the kitchen with not a clue what I’m about to make, it always seems to turn out pretty well. It’s funny, I actually intended on making a red pepper cream sauce when out of no where I ended up making a light, asian style spring sauce that left us all feeling light and fresh. If you have a Vitamix or high powered blend this recipe will take you about 10 minutes or so to whip together.  You’ll also need a spirooli tool to make the noodles which you can pick up on Amazon for under $35. Recipe

Serves 4 or you can store 1-2 cups of leftover sauce for up to 3 days


  • 1/2 cup macadamia nuts
  • 1/2 avocado
  • 1 red pepper
  • 1 jar of roasted red peppers (not raw)
  • 1 tsp. himalayan salt
  • 1 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. paprika
  • 1 lemon, juiced (juice only)
  • cracked black pepper

Mix in veggies, with sauce over noodles. You may want to mix with your hands. 

  • 1- 1.5 cups finely sliced broccoli
  • 1 cup snow peas (soak in warm water until soft)
  • 4-5 asparagus spears chopped

For noodles

  • 3-4 medium sized zucchinis
  • 1/2 bag of kelp noodles
Raw Vegan Pasta
Raw Vegan Pasta


Sheleana Aiyana

Sheleana is passionate about getting back to nature through real food and empowering women to walk the feminine path of self-care and deep self-awareness. She's a birth doula in Vancouver, BC She's an avid reader, intuitive culinary goddess and cat lady in the making.