Tandoori Masala Red Pepper Pasta

by | Updated: December 4th, 2016

You’ve ventured into a vegan diet. You’ve even given gluten-free a go. But what you haven’t yet tried is the world of raw food. Surprisingly, raw dishes aren’t only made at the build-your-own salad bar. Open your mind, and you’ll discover a diverse menu of meals worth every raw bite – starting with this one. Several layers of vegetables, citrus and spices come together in a colorful concoction that leaves you wondering: what diet?

Tandoori Masala Sauce & Zucchini Pasta

Tandoori Masala Red Pepper Pasta

Makes 1 serving



2 large zucchinis
3 large handfuls organic mixed greens


1 Tbsp. unsalted almond butter
1 Tbsp. chia seeds
1 medium red pepper
1 tsp. tandoori masala
¼ tsp. sea salt
1 clove garlic
Inside part of 2 Spiralized zucchinis (no waste!)
Juice of 1 lime
Juice of 1 blood orange (or regular orange)


½ sweet onion, finely sliced
2 cups cherry tomatoes, halved
1 Tbsp. hemp seeds


  1. Using a Spiralizer or potato peeler, slice zucchinis into noodles resembling angel hair pasta.
  2. In a high-speed blender or food processor, blend all sauce ingredients until smooth and well combined. As you process, add water, if needed to make blending easier.
  3. Place mixed greens on a plate, layer zucchini noodles over greens, pour sauce over noodles and add toppings as you please.