Raw Vegan Asian Red Pepper & Asparagus Spring Pasta
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Description
Savory and saucy this dish uses both kelp and zucchini noodles and is dressed up with an Asian inspired creamy, spicy macadamia avocado sauce. The addition of snow peas, sliced broccoli and asparagus add a nice seasonal touch to this recipe. Everything here is raw aside from the roasted bell peppers which can be omitted if you wish (just add in a bit more fresh bell peppers). Another option would be to use a few tsp of chipotle pepper seasoning for a nice robust smoky flavor. Raw noodle dishes are always a hit because they are so easy to prepare and can be made in such a variety of ways. Zucchini and kelp noodles are both very neutral in flavor and will take on the dynamic flavors of any sauce.
Recipe by
Ingredients
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
Additional Veggies
1- 1.5 cups finely sliced broccoli
1 cup snow peas (soak in warm water until soft)
4-5 asparagus spears chopped
Noodles
3-4 medium sized zucchinis
1/2 bag of kelp noodles
Methods/steps
Sauce
Blend all ingredients in a Vitamix until thoroughly blended
For Noodles
1) Spiralize zucchini into noodles
2) Rinse kelp noodles and mix with zucchini
3) Mix in additional chopped veggies
4) Mix a generous amount of sauce with veggies and noodles, plate and enjoy!
