Cucumber Pasta

Here is (almost) all of what you will need for this week’s Cucumber Pasta.


1 large (or 2 medium) cucumbers

1 stalk of asparagus

2 spring onions (from last week’s box), chopped finely

2 TBS melted coconut oil

1 inch of grated ginger

1.5 TBS Low-sodium tamari sauce

2 sweet potatoes, shaved and diced

1 TBS sesame seeds

1 tsp red pepper flakes

(I decided to add the sweet potatoes post picture).

Wash all your vegetables first.  Slice the ends off the cucumber(s) and put through a spiralizer or use a julienne knife to cut into noodles.  Take the cucumber “noodles” and place in a colander.  Squeeze the noodles to get extra liquid out.


In a large bowl, combine the onions, tamari, ginger, 1 TBS oil, sesame seeds and red pepper flakes.  Mix.


Add the cucumbers and coat with the dressing.


In a large skillet, add 1 TBS oil and the sweet potatoes.  Cook until almost soft.


Add the asparagus to the sweet potatoes and cook until almost soft.  Finally, add the cucumber noodles and cook 1-2 more minutes.


Remove from heat and enjoy!



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