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RAW SPAGHETTI + VEGETABLE PASTA

Eat fresh and clean with this Raw Spaghetti + Vegetable Pasta featuring spiralized noodles, raw marinara sauce and colorful veggies for a light, refreshing and easy to make lunch or dinner! Vegan, low-fat + gluten-free recipe.

top down view of plated raw spaghetti + vegetable pasta with items surrounding.

We can all benefit from a raw meal at least once a day, whether it’s a salad or something like this raw vegetable pasta. Adding a fresh, raw dish to your daily meal plan is good for your system in countless ways.

So with some marina’raw’ sauce I had left over from a previous recipe, I decided to put together this raw vegetable pasta dish.

  • I started with just the usual zucchini ‘noodles’ and decided to try some cucumber ‘noodles’ as well. Turned out to be a nice combo!
  • The mushrooms, bell peppers, carrots and green onions I happen to have on hand and the result was a complete success.
  • Finally adding a layer of almond parmesan over top will take this to the next level while adding protein, it’s delicious!

This raw pasta dish is simple, gluten-free and refreshingly filling!

top down view of ingredients used to make the best raw vegetable pasta recipe.

Ingredients You’ll Need

This recipe uses a variety of veggies chopped and spiralized creating a delicious raw vegan meal perfect for warm weather dining. Feel free to use any vegetables you like. These are what I had on hand and threw together.

(Note – Exact measurements are listed below in the recipe card)

  • zucchini
  • cucumber
  • mushrooms
  • red & yellow bell pepper
  • carrots
  • scallions
  • oregano – basil or parsley
  • salt +pepper
  • Raw Marinara Sauce

side by side photos showing the process of spiralizing zucchini.

How To Make Raw Spaghetti + Vegetable Pasta

(Note – The full printable recipe is at the bottom of this post)

  • Make the sauce. The raw tomato sauce is super easy to make and only takes 5 minutes. It can also be made ahead of time.
  • Spiralize. Spiralize the zucchini and cucumber, set aside. You can also julienne by hand or use a julienne tool, but the spiralizer (affiliate link) is really fun and easy. I highly recommend having one if you make raw noodles often.
  • Prep the veggies. Dice up your veggies, using as much as you like.
  • Assemble the pasta dish. You can either mix everything together in a separate bowl and transfer to individual serving dishes, or you can serve and mix right in your serving dish.

Top Tips

  • Use jar bottle sauce for ease, it just won’t be 100% raw, but still delicious!
  • Add a serving of this Walnut Meat overtop for a change.

top down view of plated raw vegetable pasta with items surrounding.

How To Store + Meal Prep

  • Refrigerator: Leftovers can be stored in the refrigerator for up to 4 days. The zucchini and cucumber noodles will sweat a bit, but will hold up well stored in a covered container.
  • Meal prep: When meal prepping, you can keep the veggies and sauce store separate or toss it all together before portioning into a covered container.

Serving Suggestions

  • Top with sliced green onions, fresh herbs of choice, mineral salt & cracked pepper to taste.
  • I love it with a good dusting of Almond Parmesan!

More Raw Vegan Recipes

side angle view of plated raw vegetable pasta.

Let me know if you try this raw vegetable pasta recipe or have a question! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

RAW SPAGHETTI + VEGETABLE PASTA

Raw Spaghetti + Vegetable Pasta with spiralized zucchini noodles, homemade raw marinara sauce and colorful veggies is light, refreshing and so easy to make!

Ingredients

Scale
  • 1 large zucchini, spiralized or julienned
  • 1 large cucumber, spiralized or julienned
  • 1 cup mushrooms, diced
  • 1/2 each red & yellow bell pepper, diced
  • 12 carrots, diced
  • 12 scallions, sliced
  • fresh chopped basil or parsley (optional)
  • mineral salt & cracked pepper, to taste
  • red pepper flakes, to serve
  • 1 batch Raw Marinara Sauce

Instructions

Vegetable Noodles: Spiralize the zucchini and cucumber, set aside. You can also julienne by hand or use a julienne tool, but the spiralizer (affiliate link) is really fun and easy. I highly recommend having one if you make raw noodles often.

Prep veggies: Dice up your veggies, using as much as you like.

Assemble: You can either mix everything together in a separate bowl and transfer to individual serving dishes, or you can serve and mix right in your serving dish.

Top with sliced green onions, fresh herbs of choice, mineral salt & cracked pepper to taste. It’s extra Aaamazing topped with a dusting of Almond Parmesan!

Serves 2

Notes

Depending on the size, I generally use 1 zucchini & 1 cucumber per person. You can use half of each if they are on the larger side but even then it won’t hurt to have a little extra on your plate.

You could also use raw walnut meat with this as well. The nut meat is a combination of walnuts and mushrooms and is really delicious!

This could easily be prepared for to go lunches. Make a batch of the marina’raw’ sauce, cut up some vegetables and store for quick access to preparing a ‘to-go meal’ or anytime when you’re at home. A little preparation goes a long way. The sauce will last up to 5 – 6 days and the fresh chopped veggies should last about the same.

If you’re in a pinch, try subbing in bottled organic tomato sauce of choice. It won’t be considered 100% raw but it will still be delicious!

Nutritional values are estimates only. See our full nutrition disclosure here.

Updated: Raw Spaghetti + Vegetable Pasta originally published July 2012 and has been updated June 2020 with new photos and helpful tips. 

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5 Comments

  1. Tina Landa says:

    Thanks, new here and I can't wait to try this!

    Tina

    1. Welcome to my blog Tina! I have a few raw pasta dishes you may like. Have a look around and give them a try along with anything else that calls to you. If you have any questions just ask. Enjoy :)

    2. Just made this. Delicious!

  2. Great question, and thank you for the compliment ! I use and recommend the Paderno Spirooli, it's on Amazon for around $50.00, I honestly don't remember paying that much for it but it's worth it. You really can do a lot with it so it is a useful tool and super easy to use. If you’re looking to save some money, the Joyce Chen spiral slicer may be a good value at $24.95 on Amazon. I haven't used that one so I honestly can't vouge for it but it's much more simpler without the many features.

    I will put the link to the spiralizer I use at the bottom of my recipe too…

    I may have to do a blog post for the spiralizer and other tools. Thanks for the inspiration ! :)

  3. How do you "spiralize" cucumbers and squash? Your dish looks so pretty and perfect!

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