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Raw Pasta with Sauce Recipes

Posted Aug 24 2008 4:55pm 1 Comment

Greetings raw food enthusiast,

Last week I had a potluck to attend and I was running late. I had 15 minutes until it started and I did not have my dish ready.

I began to worry about not having any food to share, and then I remembered my old stand-by: raw Pasta and sauce.

This recipe is unbelievably quick and easy, and it tastes incredible. I was able to put the dish together in about 10 minutes and was only a couple minutes late to the potluck.

Today I am going to share three different versions of the Pasta with sauce recipe.

The cool thing about the sauce is that it can be used as a salad dressing, a dip, or a pasta sauce!

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Raw Pasta Recipes

These are the sauce recipes to use over raw pasta noodles. You make the raw pasta noodles with vegetables, there are no grains involved.

The most popular vegetable to use is the zucchini because it soaks in the sauce flavors and has an Al-dente texture.

Some other good vegetable noodles include beets, carrots, Young coconut meat, cabbage, and turnips.

I use the Spiral Slicer / Saladacco to make the noodles. You may also use a potato peeler, a mandoline slicer, or a cheese grater.

Recipe 1) Pesto Pasta

This one is simple and only has four ingredients:

Basil, pine nuts, olive oil, and garlic.


1 Cup pine nuts

about 1/3 to 1/2 cup Extra Virgin Olive Oil

2 cloves of minced garlic

about 3/4 cup fresh basil

This tastes best if you are using a Mortar and Pestle because it helps release the flavors and brings the recipe to life.

I usually make this in my food processor because it is quick and makes a large batch.

Step 1 -

Put the pine nuts into the processor and grind them with the ‘S’ blade. Grind them for a few minutes until the oils are released and it turns into butter and sticks to the walls.

Step 2 -

Put in the garlic and continue to process for about 20 seconds to mix. I first use a garlic press to mince the cloves, or you can dice it with a knife.

Step 3 -

Gradually pour in the olive oil until it becomes creamy. Be careful not to pour too much oil in because it will ruin the taste.

Step 4 -

The last ingredient to add is the chopped basil. Briefly blend in the basil, but don’t over blend because the herbs may turn bitter if over processed.

Some optional ingredients that I like to add in are:

A teaspoon of spirulina to make the pesto extra green

A small handful of cilantro for extra flavor

Substitute in walnuts for pine nuts. Sometimes the pine nuts are too expensive or not available.

A pinch of Celtic Sea Salt to help improve the flavor.


2) Raw Tomato Marinara Pasta Recipe

This recipe is always a big hit and the taste is divine!

This simple recipe may be prepared in the blender or food processor. I use the food processor because it does not require as much liquid. This sauce works well in the new VitaMix 4500 Blender or the Blendtec HP3A

This basic recipe only has five ingredients:

Fresh tomato, sun-dried tomato, garlic, basil, and red bell pepper.


2 Cups fresh tomato

2 Cups red bell pepper

1/2 cup sun dried tomatoes

2 or 3 garlic cloves

3 tablespoons fresh basil

Step 1 -

Prepare the sun-dried tomatoes by soaking them for about two hours.

You can speed up the soaking process by soaking them for about 30 minutes in warm to hot water. Save the soak water and you can use a little in the recipe for extra flavor.

Step 2 -

Blend the tomatoes and red bell peppers with the garlic until it reaches the consistency of tomato sauce. I blend it about one minute and leave it slightly chunky. You could add a pinch of salt if you wish.

The fresh tomatoes sometimes have enough juice for the recipe. If they are dry you may pour in a little soak water until it reaches the correct consistency.

Add in the basil at the end and briefly blend. If you blend the herbs too much they may become bitter.

Step 3 -

Pour sauce over vegetable noodles and serve!

Optional Ingredients:

Every time I make this recipe, I change the flavor by adding in one or two of the following ingredients:

- A pinch of celtic sea salt.

- A handful of fresh or dried herbs, such as chives, thyme, parsley, sage, rosemary, or the dried Italian Seasoning.

- Dash of cayenne pepper powder to add a little heat

- A half an apple to add a sweet flavor


Raw Pad Thai Recipe – about 4 servings

This recipe is a little more complicated but it is worth the extra effort.


* 2 cups of vegetable noodles

* 1 and (1/2) Cup Onion, diced

* 1/2 C Green onions, thinly sliced

* 1 C Mung bean sprouts

* 1⁄3 C Nama Shoyu, or to taste (optional)

* 1⁄4 Cup of fresh Lime juice

* 1/4 C Agave Nectar

* 4 Tbl Almond butter

* 2 Tbl Extra virgin olive oil

* 2 minced Garlic cloves

* 1 Tbl Ginger, peeled & minced

* 1/2 tsp Curry paste or powder

* 1/4 tsp Cumin powder

* 1/4 tsp Coriander, ground

* 1/2 tsp salt

* Cilantro, to garnish

* Almonds or Jungle Peanuts , to garnish

Step 1:

Make vegetable noodles. I like to use the Spiral Slicer machine to make ribbon cuts and angel hair pasta cuts with zucchini. You may also use a potato peeler or cheese grater to make the noodles.

Step 2:

Dice up any other vegetables you prefer, such as red bell pepper, carrot, broccoli, and snap peas. Place these next to the noodles.

Step 3:

In a blender or food processor, mix in the dry ingredients first. These include the almond butter, agave nectar, garlic, ginger, cumin, curry, salt, and coriander.

Slowly add the liquid until it reaches a smooth consistency. Be careful not to add too much liquid or it will be runny.

Step 4:

Pour sauce over the noodles and diced veggies. Garnish with the mung bean sprouts and cilantro. I also like to top this with a handful of soaked almonds. The Sunfood jungle peanuts also make a tasty garnish.

Enjoy! These recipes were inspired by “The 7 Minute Chef”, which is an awesome vegan cook book. It has great raw recipes as well as cooked.

To your great health,

Mike Snyder

Comments (1)
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These are great recipes! I can't wait to try them!!! :)
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