Raw pasta dishes are the best! High on nutrients, low on carbs – they work for all those people who don’t really like healthy food as well as for us health enthusiasts. They are quick and fun to make and incredibly versatile when it comes to feeding people with different tastes.
A dish like today’s is really satisfying as it is, or you can add in or top it with a favourite cooked vegetarian, fish or meat protein. Try it with sliced boiled eggs or a baked fillet of white fish or chicken breast. Mark like’s to top it with parmesan too!
Types of Pasta
I use courgette / zucchini for pretty much all my raw-based pasta dishes, simply because it has a relatively neutral flavour and the juice doesn’t colour my pasta sauce.
You can also make colourful raw pasta with carrots, beetroots, butternut squash and sweet potatoes. These coloured pastas work best with a tomato sauce rather than a pale or green pasta sauce – unless you don’t mind your white sauce ending pink or your green sauce ending up brown.
More often than not I also like to add in some cooked gluten-free pasta; just a little bit, to warm it all through and give the dish a more ‘cooked’ feel. This is entirely optional – if you’d rather go all raw, go for it! Alternatively, and especially if you are introducing kids to raw, you can use all cooked gluten-free pasta or spaghetti and just keep the sauce raw.
4 Simple Ways to Make Raw Pasta
1. Use a vegetable peeler and peel your chosen veggies into ribbons. This gives a finished texture a bit like tagliatelle.
2. Use a julienne peeler and peel your veggies into thin, long matchsticks. This gives a finished texture like short pasta.
3. Use a spiralizer (a kitchen tool designed for making raw noodles). This gives a finished texture like egg noodles.
4. Slice your veggies into small shapes such as rectangles or squares. This gives a finished texture a bit like penne.
I find raw pasta sauces infinitely more tasty than cooked pasta sauces. My personal favourites include raw pesto (like the one in my recipe book), rich tomato sauce and avocado or nut based raw ‘cheese’ sauces, like today’s totally divine recipe.
This Week’s Recipe: Basil Alfredo Pasta with Cherry Tomatoes
I’ve been making this for the Overlander friends that we’ve met on our trip – so far everyone has loved it 🙂 If you’re friends or family aren’t into super healthy food try adding chicken, fish or prawns and they will never now that it’s mostly raw!
Serves 1 hungry person
¼ cup / 50g / 3½ oz cashews
1 spring onion
1 tbsp nutritional yeast flakes
¼ tsp unrefined salt
1 tsp lemon juice
6 tbsp water
10 fresh basil leaves
50g / 2oz gluten-free spaghetti
1 courgette / zucchini
5 cherry tomatoes
1 handful of pine nuts
To make the basil alfredo sauce, blend the cashews with the pale part of the spring onion, the nutritional yeast flakes, salt, lemon juice, water and basil until smooth and creamy.
Put the spaghetti on to cook, following the packet instructions.
Whilst the spaghetti is cooking slice the courgette / zucchini into ribbons with a vegetable or julienne peeler, or a spiralizer. Cut the cherry tomatoes in quarters.
When the spaghetti is cooked, toss it together with the courgetti, basil alfredo sauce, cherry tomatoes and pine nuts before serving.