Raw Vegan Asian Red Pepper & Asparagus Spring Pasta

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

Sauce

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

About
Latest Posts

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.