Thursday, July 24, 2014

Raw Spaghetti with Zucchini Noodles - Vegan/Gluten Free

While I love spaghetti, I don't love all the carbs and calories that come with traditional style spaghetti. In the winter I'll make a spaghetti sauce, then blanch zucchini noodles to go with it (see photo on blog side bar).  With our warm summer weather I decided to try something a little different this year and make a raw spaghetti sauce.  I was pleased with the way it turned out and even Troubadour said he enjoyed it.

I used my veggie spiralizer on the smallest setting and I think it would be good with it set on the ribbon setting as well - almost like a linguine noodle shape.

I didn't add any green peppers to the sauce, which I usually do when cooked.  I was worried it might over power the other flavors when raw.  Feel free to play with it a little bit.

I also topped it with raw almond parmesan.  A staple I always keep in the fridge, and make up a new batch when out.  The recipe I use is from  The only two changes I make to the recipe are that I use less salt and use granulated garlic rather than garlic powder.  Their recipe calls for 1-2 tsp of salt and I use a 1/4 tsp maximum.  I also use the Vitamix instead of smashing it in a bag.  Here is a link to the recipe:  LINK

This recipe makes two large dinner sized portions.  We eat this as a main course without any side dishes with it.



2-3 Zucchini (depending on size)
2 cups chopped ripe Tomatoes (regular or Roma)
1-2 tsp minced Garlic
6-8 leaves of fresh Basil
3 Green Onions OR 1/4 cup Sweet Yellow Onion (reserve a bit for garnish)
1 Tbsp Nutritional Yeast
     *  Almond Parmesan and/or Black Olives for garnish


1.  Wash and spiralize your zucchini into noodles.  Divide into portions and place in serving dishes.

2.  In a blender or food processor (I used the Vitamix) add tomatoes, garlic, basil, onions, and nutritional yeast.  Blend, or pulse, at low speed until combined, but still chunky.  Blending at a higher speed for longer will result in a thinner and almost foamy sauce.  Not good.

3.  Spoon sauce onto noodles.  Top with almond parmesan, a few black olives, and reserved onions. Sprinkle with salt and pepper if desired.  A few dried chili flakes are also good on top.

- Bon Appetit

" It is difficult to think anything but pleasant thoughts when eating a homegrown tomato." - Lewis Grizzard


  1. Looks pretty good and the photo drew raves from the adults in the house. What did you use to make the noodles? One of those apple spiral slicers?

    1. I'm glad to have peaked some interest. Simple, but healthy.

      I use a "veggie spiralizer" I saw on a website last spring and ordered. They now sell them at Bed, Bath, & Beyond.

      I also have this julienne peeler I use for doing carrots for my raw pad thai.

      The peeler works for zucchini too, but if the zucchini is large it is hard to pull through the fleshy inside.

      A combination of the two items seems to work pretty well. The spiralizer sure makes quick work of turning zucchini into noodles.