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Raw Zucchini Marinara Pasta [Vegan]

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To make the noodles in this recipe you'll need a Vegetable Spiralizer. You can also make vegetable pasta’s and noodles with another kitchen appliances called the Spirooli 3 in 1 Vegetable Slicer, it’s one of my favorite things to use in the kitchen. It makes thick ‘spaghetti’ like strands, ‘fettuccine’ style noodles or use this machine to slice. It is incredible how light and energetic you can feel after eating a delicious pasta, no tired, and sluggish feeling. Enjoy!!

Raw Zucchini Marinara Pasta [Vegan]




Ingredients pasta

  • 8 zucchinis

Ingredients sauce – makes 2 cups

  • 1 cup chopped tomato
  • 1 cup roma tomatoes (dehydrated or sun dried)
  • 1/2 cup roma tomatoes (dehydrated or sun dried) for garnish
  • 2 spring onion stalk
  • 1 clove garlic peeled
  • oregano, rosemary and basil to garnish
  • nutritional yeast to taste (savoury yeast flakes)
  • salt and pepper to taste



Method for pasta

  1. Peel zucchinis and make pasta with Vegetable Spiraliser or Spirooli 3 in 1 Vegetable Slicer

Method for sauce

  1. Place all ingredients in Vitamix blend slowly, so sauce is chunky
  2. Place zucchini pasta in mixing bowl and pour sauce over the top, mix well


  1. Chop fresh oregano, rosemary, and basil sprinkle on top
  2. Place tomatoes on top of pasta and nutritional yeast to taste
  3. Ready to serve

Method if you would like pasta warm

  1. Place pasta on trays in dehydrator for 10-15 minutes on 115 fahrenheit, then it’s ready to eat.
  2. Place pasta on oven rack and keep door slightly open (you can use a spoon).
  3. Put oven on lowest temperature, you will have to watch the pasta on and off, through out the drying period as every oven is different and the temperatures vary.

Nutritional Information

Total Calories: 246 | Total Carbs: 52 g | Total Fat: 2 g | Total Protein: 16 g | Total Sodium: 112 g | Total Sugar: 29 g


Variations: This recipe is amazing with kelp noodles.





Rachael is an intuitive mentor and healer, helping women create a life of success, love and happiness. Rachael graduated from Matthew Kenney Academy as a certified Raw Food Chef. Rachael’s vision is to share her love and enthusiasm for plant based cuisine with the world through Rachael's Raw Food Healthy foods that nourish us; food that is full of energy and breathes life into our bodies. Rachael’s published Raw Recipe eBook 'Revolutionary Raw Recipe's.'



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2 comments on “Raw Zucchini Marinara Pasta [Vegan]”

Click to add comment
Wizman Daniel
4 Years Ago

with a good green tea !www.energyoftea.com

Lilia Kar
4 Years Ago

I love raw zucchini, but my pasta is never sluggish :)

22 May 2014

I\'ve made this before it\'s so good!

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