Pâtes au Printemps (Spring Pasta)

Vegetable pastas are a simple twist on a traditional salad. With a vegetable peeler or a spiralizer you can create noodles from lots of different ingredients, including: zucchini, summer squash, coconut meat, carrot, daikon radish, beets, sweet potato etc. Enjoy!


1 large zucchini, peeled or spiralized into noodles
pinch of salt
1/2 cup frozen peas
1/2 cup asparagus (I bought them fresh, sliced them and then froze them)

1 avocado
6 TBSP water
1 TBSP lemon juice
zest of 1 lemon
1/2 tsp salt
1/4 tsp ground pepper
1 TBSP fresh thyme


Peel the zucchini. Using a vegetable peeler (the results are more fettuccine-like noodles) or a spiralizer prepare a large bowl of zucchini noodles. Sprinkle the zucchini noodles with salt and let them sit

In a blender combine the sauce ingredients and blend until smooth.

Remove the asparagus and peas from the freezer and place them in a large bowl. Boil a kettle of water. Pour the hot water over the asparagus and peas and let them sit for 1-2 minutes. Drain the water and add the vegetables to the zucchini noodles. Pour the sauce over the noodles and toss to coat.

Lisa PitmanAbout Lisa Pitman

Lisa is a long-time vegan and certified raw food chef (Matthew Kenney Academy OKC), she has experienced first-hand the healing power of food.  Lisa strives to support people to make conscious food choices, encouraging the culinary creativity that celebrates food that is both delicious and nourishing. When not in the kitchen, Lisa makes use of her Masters in Social Work, through endeavours focused on social change, policy research, youth development, and community engagement. In all she does, Lisa hopes to inspire others to live healthier, happier and more peaceful lives.

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