Without fail this raw spaghetti recipe of mine has always got a ‘wow, I’m impressed’ response from everyone who eats this feast for the eyes and tummy at our veggie, vegan, raw health retreat in France.
For some reason, raw spaghetti recipe seems to transcend all diets.
- It delivers a hearty meal that’s recognisable to adults and children alike.
- It provides the same eating experience as cooked spaghetti does, so it’s fun and easy to share.
- It’s delightfully simple to adapt to suit all tastes be they hot & spicy or tomato & tangy.
- It’s a healthy, low fat, well-balanced nutritious meal.
- Not only that, there are no stodgy pans to wash up afterwards.
This raw spaghetti recipe is quick to prepare which means good food doesn’t come much better than this!
To prepare
Simply put your choice of vegetables through the spirali-spiralizer - I use 1 or 2 beetroots
- 1 or 2 sweet potatoes
- 1 or 2 red onions
- 2 or 3 carrots
- 1 or 2 courgettes
Separate and mix the colourful strands of spaghetti in a big bowl.
Then add extras you may enjoy to the bowl in the quantity you desire. I use
- sliced mushrooms
- red or yellow peppers
- sweet corn
- peas
Sauce
In a blender use all the left over root vegetables that didn’t make spaghetti, this ensures a dense thick colourful sauce.
Add the following ingredients as desired
- handful of dates
- handful of basil
- couple of cloves of garlic
- dash of chili
- splash of olive oil
- cup full of sun dried tomatoes
- 1/2 lemon or splash of cider vinegar
- 1/2 red pepper
Now gently stir in the blended sauce over the spaghetti until well covered.
If you serve immediately, the vegetable spaghetti is quite crunchy. Left to marinate for an hour or so it becomes slightly softer. Either way, it’s simply delicious and a recipe that’s requested in advance for returning guests.
Serve with freshly ground black pepper, vegetarian parmesan and enjoy!
Any left over’s will keep well in the fridge until the next day but I doubt there will be any.
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Fabulous recipe Dawn! Thanks for sharing….I won’t be making tonight, but soon for sure!
xo, Tina
Thanks for the positive feedback Tina, very much appreciated, there are many more rip rawing recipes available specially for our members if you wish to join our growing community
Let us know how you got on with making this dish won’t you. Dawn
PS we’ve a lucky dip program where by you’re invited to share one of your own recipes, the winner picked gets this years Animal Free Shopper Directory.