Raw Zucchini Pasta Al Fredo and Beetballs

Raw Zucchini Pasta is one of the staples of our cuisine. It’s probably one of the first gourmet dishes ever created in raw food, and is still found on the overwhelming majority of raw food restaurant menus. And with good reason. Many in fact.


Here’s just a few good reasons why Raw Zucchini Pasta is here to stay :

  • It’s delicious.
  • It’s healthy.
  • It’s super preeettttyyyyy.
  • Spiralizers are fun.
  • It’s versatile. There are an endless number of sauces and toppings that you can pair with a raw zucchini pasta.
  • It’s easy.

I’ve taught this recipe a number of times in my courses. It’s one of the all time favorites. The sauce is just so rich and creamy, and delivers a texture and flavor that many of my students worry they will not be able to enjoy in a high raw diet.

The combination of marinated mushrooms and crunchy bell peppers provides a beautiful complementary texture for the zucchini noodles. And the beetballs are the icing on the raw cake. Which you can have, and eat too. For realz. They bring the scrumdiddlyumptious savory flavor that is also commonly thought to be one that will disappear from the palette when eating mostly raw food. Fortunately, this be not the truth, yaaarr. I’m a motherf***ing pirate!

Walnuts generally provide the best “meaty,” savory flavor out of all the nuts, and combined with basil, some of the usual suspects in these recipes (garlic, onion, sesame oil), a most delectable flavor is created. Plus there’s one super secret spice, which, while not raw, gives these Beetballs a spark that takes them to another level. It be not the end of the world to use a small bit of non-raw ingredients. The recipe is still at least 95% raw. Yaaarrrr!

So enjoy this Italian Classic turned Raw, and remember that pirates have feelings too, you know 😉


Serves 2-3 people as Entree or 4-6 as Appetizer

16 thoughts on “Raw Zucchini Pasta Al Fredo and Beetballs

  1. dating site says:

    Just want to say your article is as amazing. The clarity in your post
    is simply spectacular and i can assume you’re an expert on this
    subject. Fine with your permission allow me to grab your RSS
    feed to keep updated with forthcoming post.
    Thanks a million and please carry on the gratifying work.

  2. plenty of fish says:

    Hi, Neat post. There’s an issue along with your site in web explorer, would
    test this? IE nonetheless is the market leader and a good element
    of other people will omit your excellent writing because of this problem.

  3. Victoria says:

    Thankyou for sharing all your wonderful recipies they are so delicious !:) what can i substitute for irish moss in the beet balls? This dish looks so colourful and feels so fullfilling!
    Also do you know if the garlic onion powder we can buy in Bali is the real deal? I get so nervous these powders having fillers in them !

    • Jonny Freesh says:

      Hi Victoria,

      You’re welcome – glad you’re enjoying them!

      Replace Irish Moss with a combo of more beets and walnuts. Or button mushrooms. If you’re in Bali Irish Moss i very available though, and super cheap. Local name is bulung. Ask your pembantu to get you some, she’ll know where to. Locals eat it as a salad.

      I’m not too worried about the herbs, spices and powders. They’re not organic (except from Down to Earth – they’ve got some really good ones) but I feel like they’re pretty good quality. You can also buy imported ones that are a bit of a rip but definitely don’t have fillers. McCormick brand stuff is in a couple of the supermarkets here in Ubud.

      Hope that helps 🙂

Leave a Reply