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 😉[amd-zlrecipe-recipe:40]
Serves 2-3 people as Entree or 4-6 as Appetizer