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Raw Vegan Tandoori Masala Red Pepper Pasta

Total Time 20 minutes
Servings 1

Ingredients

For the Base

  • 2 large zucchinis
  • 3 large handfuls of organic mixed greens

For the Toppings

  • 1/2 sweet onion
  • 2 cups cherry tomatoes
  • 1 tablespoon hemp seeds

For the Sauce

  • 1 tablespoon almond butter
  • 1 tablespoon chia seeds
  • 1 medium red pepper
  • inside part of 2 zucchinis left over from spiralized zucchinis, we don't waste a thing!
  • juice of 1 lime
  • juice of 1 blood orange or regular orange
  • 1 teaspoon tandoori masala spice
  • 1/4 teaspoon sea salt or other quality salt
  • 1 garlic clove

Instructions

For the Base

  • Place your mixed greens at the bottom of the bowl. Spiralize or use a potato peeler to slice zucchinis. I used a Borner Box grater to slice mine into angel-hair pasta.

For the Toppings

  • Finely slice the onion, and chop cherry tomatoes in half.

For the Sauce

  • Blend until very smooth, adding water if needed for easier blending.

Assembly

  • Greens on the bottom, then zucchinis, then the sauce, and finally, the toppings. You can mix everything together, or leave as is for serving.