The Raw Glow Blog

Using the Spiralizer to Make Raw Food Pasta

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raw food pasta

Here is a video of me (Cecilia) using the spiralizer to make a simple raw food pasta dish with my tried and true raw food pasta sauce + how to make your own raw food dehydrated tomatoes.

Click Here if You Can’t See the Video

Zucchini Angel Hair Pasta with Marinara Sauce

8 medium small tomatoes (or 4 large tomatoes)
1 red bell pepper
1-2 cloves garlic
2 sprigs basil (about 10 leaves)
2 sprigs oregano (about one teaspoon fresh leaves)
1/8 teaspoon cayenne or chili flakes
1/2 cup sun dried tomatoes
1-2 dates or a pinch of stevia
6 medium zucchinis spiralized on thin setting
1 cup chopped bell pepper
1 cup chopped tomato
4 tablespoons chopped raw olives (black, green, or a combination of both)

1/2 cup chopped parsley

Blend all ingredients except the 2 cups chopped bell pepper, tomato, olives and the spiralized zucchini into a blender until smooth. You can add more sun dried tomatoes for a thicker sauce. Mix chopped bell pepper, tomato, and olives into the sauce for a chunky style sauce. Pour the sauce over spiralized zucchini.

tomato slices on a dehydrator

How to Make Your Own Raw Food “Sun” Dried Tomatoes:

Slice some tomatoes and lay them on your dehydrator trays and dehydrate them for about 14-16 hours at 115 degrees until they are completely dry. The thicker the cut, the longer they will take to dry. Eat them as is or use them in recipes. In my opinion, they are so much better than any sun dried tomatoes you can find in a store! They’re sweet, tangy,  and crunchy like a chip!

raw food sun dried tomatoes



Don’t have a spiralizer? Click here for more info on the spiral slicer.

spiral slicer ebook

For more spiral slicer recipes check out the spiral slicer recipe ebook.


1 tlv { 09.26.10 at 4:28 pm }

I make this dish occasionally and love it except that the zucchini waters down the sauce half way thru. Is there any tricks to keep this from happening?

2 Cecilia { 09.28.10 at 6:56 am }

What you can do is lightly salt the zucchini noodles and then let them rest in a colander or some sort of strainer with a bowl underneath for at least an hour or so before serving. Hope that helps!

3 Kids Behealthy { 06.28.11 at 1:21 am }

It is such a great raw recipe, its delicious and healthy me and my kids are loving it. We eat pasta most of the time but having to experience eating this kind of recipe makes us experience a lot more different taste.

4 Srajoski { 09.11.11 at 6:49 pm }

When adding zucchini in my non-Raw dishes I hate to salt, rinse and squeeze so I always toss my strands with a few tablespoons of flour to soak up the excess liquid (it works great and thickens the dish too). I bet nutritional yeast would work great for that in this dish, plus it’s kinda cheesy tasting to me so I bet this would be an added flavor here…gonna try this recipe with that little add-on.

5 Cecilia { 09.20.11 at 11:45 pm }

I think the nutritional yeast would work great in place of the flour, thanks for the tip.

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