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 nowhere 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 $20.
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
