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This raw power zucchini pasta with hemp seed alfredo sauce packs major nutritional oomph and is incredibly fun to eat.
Heaps of spiralized zucchini noodles and lemon-marinated veggies are tossed in a protein-packed vegan hemp seed alfredo and finished with a touch of vegan parmesan.
Whether you're trying to incorporate more veggies into your new year, looking for a clean-eating + nutrient-rich meal, or simply craving a big bowl of pasta, this dish will effortlessly accommodateyour everyneed. This raw vegan pastaislight, refreshing, and offers a slew of micronutrients, yet the richness of the sauce makes it intensely satisfying and comforting. The sauce also packs a nutritional punch of omega-3 and protein thanks to all those hemp seeds.
To make this "pasta", you'll start by marinating zucchini noodles in fresh lemon juice along with thin strips of red bell pepper and a small heap ofthinly-sliced baby spinach.
The acidity of the lemon juice softens the noodleseverso slightly, offering them a more enticing bite.
As the noodles marinate, you'llmakethisHemp Seed Alfredo Sauce by blending raw cashews, hemp seeds, plant-based milk, nutritional yeast, fresh lemon juice, garlic, sea salt, black pepper, and a pinch of nutmeg (if you're feeling it). Once everything is blended into a thick and creamy sauce, you'll pour the Alfredo over the pasta, sprinkle some fresh basil over top, and toss to coat.
Nestleheaps of the zucchini pastaintobowls and sprinkle with a bit of vegan parmesan cheese, if you'd like. Then, sink a fork in and get twirling.
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5 from 7 votes
Raw Vegan Power Zucchini Pasta with Hemp Seed Alfredo
Heaps of spiralized zucchini noodles and lemon-marinated veggies are tossed in a protein-packed vegan hemp seed alfredo and finished with a touch of vegan parmesan. This dish is as fun to eat and satisfying as it is nourishing. It's packed with omega-3s, plant-based protein, and healthy fats.
Prep Time 20 minutes minutes
Total Time 20 minutes minutes
Servings 2 to 3
Ingredients
- 4 medium zucchini, ends trimmed
- 1 red bell pepper, seeded and julienned
- 2 heaping cups baby spinach, chiffonaded (very thinly sliced)
- 1 lemon, juiced (about 2 tablespoons)
- 1 recipe Hemp Seed Alfredo Sauce
- Small handful fresh basil leaves, chiffonaded (very thinly sliced)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
Use a spiralizer to spriralize the zucchini into pasta/noodles. Alternatively, use a vegetable peeler to shave the zucchini lengthwise, forming long, ribbon-like noodles.
Add the zucchini noodles, red bell pepper, and spinach to a large mixing bowl. Pour the lemon juice over the noodles and veggies and toss to coat. Let the noodles marinate for 10 minutes.
Meanwhile, prepare the Hemp Seed Alfredo Sauce.
Add the basil and pour as much of the Alfredo sauce as desired over the zucchini pasta. Toss to coat. Taste and season with sea salt and black pepper, to taste. If desired, sprinkle on a bit of vegan parmesan cheese*.
Divide between bowls and serve immediately.
Notes
*You can use store-bought vegan parmesan cheese or homemade. If you opt for homemade, simply add ¼ cup raw cashews/almonds/hemp seeds, 2 to 4 tablespoons nutritional yeast flakes, and ¼ to ½ teaspoon sea salt to a food processor and process for 10 to 15 seconds or until the texture resembles grated parmesan. Sprinkle on as much as desired and refrigerate leftovers.
**This recipe can easily be cut in half if you're looking to serve 1 to 2 people. Just remember to also cut the Hemp Seed Alfredo Sauce in half.
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Reader Interactions
Comments
Sarah | Well and Full says
I love raw pastas, and this one looks fantastic! I love the hemp seed alfredo sauce, such a genius idea! :D
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Ashley says
Thanks so much, Sarah! :)
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Linda | The Baker Who Kerns says
That alfredo sauce looks great! I love zucchini noodles and I love a healthier version of alfredo pasta! Was afraid I couldn't have much italian food anymore!
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Ashley says
Thanks, Linda! I hope you enjoy this veggie twist. I can't quite imagine life without Italian food -- just wouldn't be the same!
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Michelle @ Modern Acupuncture says
This sounds absolutely divine. I love that you marinaded it in lemon juice to soften the veggies up a bit first - so smart! I always worry that the raw veggies in a dish like this will be hard on my digestion, but I think the lemon juice will definitely help - kind of like a ceviche!
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Ashley says
Thanks so much, Michelle! The lemon juice really does help soften everything up a bit, and you can certainly marinate them a bit longer to aide digestion even more. The concept really is similar to a ceviche -- citrus fruit is so amazing, isn't it?!
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Celeste says
This looks fresh and much needed! Been indulging in too many heavy winter dishes. Can't wait to try it! Love the photo of Dan holding the bowl :)Reply
Ashley says
Yes, I hear you on the heavy winter dishes -- after the ski trip, I'm vegan pizza-ed and chili-ed and pasta-ed out. Also, glad you like the photo of Dan :) He was a good sport and put up with my confusing directives to turn toward the light, shift the bowl, etc. until I got the right shot!
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emily hanna says
i tried this recipe, it was awsome. It was very fast,easy and delicious. I REALLY enjoy it :)Reply
Marla says
This was really good! I modified the sauce a bit and used Tahini due to a nut allergy. Thanks for recipe!Reply
Cayla Cieslak says
If premade this for lunch the next day, would the veggies be too soft? How does it hold as left overs?
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Ashley says
Hi Cayla! You can prep everything ahead of time (and even soak the veggies in the lemon juice), but I recommend keeping the alfredo sauce and veggies separate until just before serving (or the morning of). Otherwise they'll get too soggy and watery. I hope this helps!
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Diana says
I found your website through Pinterest when searching for raw recipes. I pinned a lot of your photos and this is the first dish I tried from your website. The sauce is soooo good! Thank you for this great Alfredo sauce. I will be making more dishes from your website in the future. Thank you!Reply
Rosalyn Feinman says
Really delicious and decadent recipe. The Alfredo sauce really tastes divine. The way that the zucchini is prepped definitely makes a difference. Marinating in lemon juice and salt is really brilliant. Usually I am not crazy about zucchini noodles but thought I would try this because of the marinating which I know sometimes really works with raw. It really was good. Yum. Thank you.Reply
Ashley says
So happy you enjoyed the recipe, Rosalyn! Thanks for taking time out of your day to come back and share your thoughts—means so much!
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Chaleece Sharpe says
I love this recipe! I will make this soon. Is there any substitutions I can use instead of the yeast?
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Ashley says
Hi, Chaleece! The nutritional yeast is a key ingredient in the Alfredo sauce (it gives it a cheese-like flavor that resembles the parmesan in traditional Alfredo).
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Julia says
It look so delicious but I have on question. Well , I am a calories freak and I would be very happy if you could tell me how many calories have this delicious food. <3
P.s I am sorry for my English it is not my first language.
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Ashley says
Thanks, Julia! I don't calculate nutrition information (see my FAQ page for why if you're curious), but there are lots of great calculators online that you can simply drop the post link into and it will calculate for you.
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Tarra says
This recipe sounds wonderful. Just wondering if you could recommend a spiralizer? I have one that is more of a grater but does not give the “noodle” texture or feel. Can’t wait to try this recipe ....Thank you for sharing !
Cheers!Reply
Ashley says
Hi, Tarra! Absolutely, this is the spiralizer I use (note, the following is an affiliate link as I pulled the code from my "Shop" page): https://www.amazon.com/gp/product/B00AW3B5MM/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=blissfulbasil-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00AW3B5MM&linkId=d1d6eb9f7b4cd7ad7c0d7cd8022b6c34
I've had it for five years, and have used it probably over a hundred times. It's wonderful. I've also heard good things about the Inspiralizer but haven't tried it myself: https://www.amazon.com/Inspiralizer-Official-vegetable-spiralizer-Inspiralized/dp/B01BE77QL8/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1547139665&sr=8-1&keywords=inspiralizer
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Tarra says
Perfect....Thank you so much for your help!
Can’t wait to try your recipe!Reply
Ashley says
You're welcome! Hope you enjoy it!
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Bethany says
The garden gives forth Zucchini! This is a fantastic summer meal because it does not require heat to make or be eaten; it's hard to cook or eat a hot dish on a 90 degree day. I made the recipe as described except I used kale instead of spinach because that is what is in the garden. Just as delicious. The lemon juice softens the kale enough so that it is not tough. Great recipe and came together easily. Enjoyed by my husband as well, win win!Reply
Ashley says
So glad you and your husband enjoyed the recipe, Bethany! "The garden gives forth zucchini!" —LOVE this. 😆 Thanks for taking the time to come back and share your thoughts and rating. Means a lot to me and is very helpful for others hoping to make the recipe as well.
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Shelley says
This is so delish......I’m eating it at this very moment and just had to stop and say TY,TY,Ty so much for this tasty meal. Gotta get back to eating it now.....mmmmm.....yum!Reply
Ashley says
Oh I love this. :) So happy to hear you're enjoying the recipe, Shelley! Thanks for taking time out of your day (and your meal) to come back and share your rating and kind words. Means so much.
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