Fresh Vegetable ‘Pasta’ Ribbons with Coconut, Black Sesame & K4 Cultured Turmeric

On a natural timber background sits black slate, topped with Fresh Vegetable ‘Pasta’ Ribbons with Coconut, Black Sesame & K4 Cultured Turmeric, garnished with toasted coconut and microherbs.

Fresh Vegetable ‘Pasta’ Ribbons with Coconut, Black Sesame & K4 Cultured  Turmeric

by Chef Linz Hart-MacDiarmid

What happens when you swap out carbohydrate-heavy pasta, take simple AIP ingredients and a little dash of fresh inspiration? You get this stunning vegetable pasta medley that will leave you saying, "pasta? Who needs pasta?". This sultry little side dish will go beautifully with any Asian inspired dish that you happen to be serving up, so fire up the mandolin - we’re making ribbons!


Serves 2

  • 1 fresh daikon radish (remove the skin – it’s a little too tough for this recipe)
  • 1 large zucchini
  • A wedge of butternut or pumpkin
  • 2 tbsp coconut chips (your choice as to how much – they are great for adding flavoursome texture)
  • 1 tsp black sesame seeds (omit for AIP)
  • 2 tbsp K4 Cultured Turmeric Paste
  • 2 tbsp coconut cream
  • Handful of fresh coriander
  • Handful of fresh chives
  • Handful of fresh Thai basil (if in season)
  • Flaky sea salt
  • Crushed black peppercorns
  • 1 orange


  1. Using a mandolin or zoodle, process a combination of raw daikon, zucchini and butternut or pumpkin. Combine the resulting colourful ribbons and place in bowl, set to one side.
  2. Oven toast some black sesame seeds (omit for AIP) and coconut chips. Place to one side to cool.
  3. In a blender, add 2 tbsp of K4 Cultured Turmeric Paste paste, 2 tbsp coconut cream, fresh coriander, fresh chives, the juice of one orange, and season with sea salt and pepper to taste. Blend this thoroughly until it’s silky and creamy.
  4. Toss some of the toasted coconut and sesame seeds (if using) through the ribbons.
  5. Up-end the ribbons onto a flat plate, spoon over the dressing, and garnish with remainder of black sesame seeds, coconut chips, and fresh coriander.

When selecting butternut squashes there should be no soft spots or mouldy patches, and they should feel heavy for their size.

Butternut squashes will last for a long time if kept in a cool, dark place; but once they have sliced into they will need to live in the fridge. Be careful though, if you leave it too long the squash will start to smell acidic and the flesh will start to go slimy.

Zucchini! That wonderful, versatile veggie. Instead of picking up the largest zucchini you can find, the smaller, firmer ones are probably best when making them into ribbons for this recipe. Go for ones that have beautiful, glossy skins with no blemishes.

Pop your zucchinis in an airtight container and put them in the fridge. You could also pop in a piece of paper towel inside the box to absorb any moisture and keep your veggies crisp for 2-3 days. This way when you make them into ribbons they’ll be perfectly tender instead of mushy.

We’ve talked about how best to look after your pumpkin purchases on our Ginger and Pumpkin Muffin recipe, head on over to read our tips and tricks.

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