Serving for 3-4 people 

‘This rawsome dish is healthy and light on your belly while still being satisfying and flavourful, with avocado and nutritional yeast providing a cheesy texture and taste which is easy to make and easy on your body.’"



2 courgettes, 1 avocado, 1 lemon, 3-5 tablespoons nutritional yeast, 2 cloves garlic, 1 teaspoon pink Himalayan salt, 2 teaspoons black pepper, 100g spinach, 100ml water, 100g asparagus, 30g pine nuts.




1. To prepare the ‘pasta’, simply spiralise the courgettes with your manual or electric spiraliser. If you don’t have a spiraliser, you can buy spiralised ‘courgetti’ from the supermarket, around 600g should be plenty.

2. To make the pesto simply blend the avocado, juice of half a lemon, water, half of your spinach, garlic, salt, nutritional yeast and 1-2 teaspoons of black pepper to taste in your food processor until a smooth creamy consistency is achieved.

3. Create a leafy bed for your dish with the remaining spinach. Mix your courgetti pasta and asparagus, chopped to whatever size you like, with your pesto sauce ensuring all is nicely coated.


4. Sprinkle with pine nuts and a little extra nutritional yeast and black pepper for an extra touch of colour. Garnish with slices of the remaining lemon for guests to add a little extra juice if they like.

Enjoy x

This recipe has kindly been submitted by K & D, at The Happy Caterpillar, raw vegan caterers who provide 'rawsome food for your soul' on a mobile basis around the UK.

Based in Leeds.

For more info on their work,

see click on the link below:


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