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Raw Vegan Alkaline Alfredo Pasta


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Rate this recipe 4.7/5 (3 Votes)


  • For pasta noodles and assembly:
  • For raw vegan pasta sauce
  • 1 cup raw macadamias
  • 1/2 cup raw pine nuts
  • 3/4 cup filtered water
  • 5 Tbsp freshly squeezed lemon juice
  • 1 Tbsp finely chopped white onion
  • 2 Tbsp cold pressed extra virgin olive oil
  • 1 1/2 Tbsp finely chopped fresh garlic
  • 1 tsp yellow mustard powder
  • 1 tsp Celtic sea salt
  • 1/2 tsp nutmeg
  • 8 zucchinis – about 2 per person
  • 2 cups cherry tomatoes sliced in half
  • 2 cups broccoli cup into tiny florets
  • 1 cup finely chopped flat leaf parsley
  • 1/4 cup finely chopped spring onions
  • raw sesame seeds



Step 1

To make the pasta sauce:
Place all of the ingredients in a high-speed blender (I use a Vitamix) and puree on high until smooth and creamy.
To make the zucchini noodles:
Cut off the ends of the zucchini and make noodles using a vegetable spiralizer. OR use a simple vegetable peeler to slice very thin thick fettucini-style noodles.
To assemble:
Just toss the sauce through the pasta with the broccoli and most of the spring onions and parsley, and season with salt to taste.
Swirl portions onto the middle of a plate, top with parsley and spring onions and surround with cherry tomatoes. YUMMO!

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