Raw zucchini noodle pasta (raw, vegan, grain-free)



Have you ever discovered an idea that seems so fantastic that you wonder why you haven’t thought of it before?  Like zucchini noodles.  Once again, being under the constraints of lots of dietary restrictions, we’ve discovered the joys of eating outside the box!  Pros of zucchini noodles – they are highly nutritious, faster to make than pasta, are more flavourful than the refined grain counterpart, can be grown in your garden, are basically void of calories and are just as versatile as regular pasta!


To make a dressing I just wanted to whip something up quickly and since I wanted to stick with the “raw theme” of the meal I just took some vegetables, herbs and hemp seeds and whizzed up a intensely flavourful sauce to go with it!  I can hardly wait for my leftovers at lunch today 🙂  I made an exciting purchase the other day of a julienne vegetable peeler.  It looks like the picture above.  You don’t have to have one though.  Before I bought one I used a straight vegetable peeler and just sliced the strips into smaller ribbons.  Works fine too.


Ingredients: (1 large serving or 2 smaller…double if needed)

– 2 small zucchini, julienned or spiralized

– Dash of salt and pepper

Sauce (loosely based on what I used….feel free to let your imagination guide you!)

– 2 tbsp sun-dried tomatoes, soaked in some water

– 1 small tomato, chopped

– 1/2 jalapeno pepper (optional but wear gloves if you do!)

– 1 madjool date (or another kind)

– 1 small handful of fresh herbs (or dried) I used cilantro, sage, rosemary, chives, oregano, basil

– 1 shallot (tiny little onion) it’s optional if you don’t dig the raw onion taste

– Dash salt and pepper

– Swirl of olive oil

– Big handful of hemp seeds or sunflower seeds


1. Wash zucchinis.  Slice off ends.  Using the julienne peeler or vegetable peeler, make ribbons or “noodles” length-wise.  Stop when you get to the seedy core. Sprinkle with a little salt and pepper, set aside.

2. Add all ingredients into the food processor.  Blend together until relatively smooth or to your desired texture.

3. Serve zucchini noodles on the plate and top with the sauce.  Garnish as desired – I used a tomato, cilantro and some black olives!


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