The possibilities for zucchini pasta are endless; much like salad and smoothie recipes. This time, I used pumpkin seeds and garlic for the base of the sauce. Of course - the noodles are just zucchini! I topped it off with raisins, chives, and spiced almonds.

Raw Zucchini Pasta With Pumpkin Seeds and Garlic [Vegan]

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For the Noodles 
  • 2 small zucchinis
For the Sauce
  • 1/4 cup raw pumpkin seeds
  • 2 tablespoons nutritional yeast
  • 1-2 chopped garlic cloves
  • 1/4 cup basil leaves/other fresh herbs
  • 2 tablespoons raisins/dates
  • as much nut milk or water as needed


  1. To make the noodles, slice the zukes on a mandolin or spiral slicer. Set aside in a big bowl.
  2. To make the sauce, blend all ingredients until smooth (adding water or nut milk til then). Massage the sauce into the noodles until evenly coated. Let them rest for a minute to soften and marinate.
  3. Sprinkle on whatever you like! Nom.

Nutritional Information

Per Serving (with 1/2 cup of non-dairy milk): Calories: 332 | Carbs: 31 g | Fat: 18 g | Protein: 22 g | Sodium: 24 mg | Sugar: 13 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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