Raw pasta primavera recipe
Shelf LifeSauce lasts in fridge for 4 days
Rating4.9/5 (from 10 ratings)4.9
- 1. Make a batch of raw alfredo sauce.
- 2. Spiralize your zucchini.
- 3. Chop your "primavera" vegetables by hand. You can use any vegetables that you like. But remember that simpler actually tastes better, so don't add too many types of chopped veggies. Try to use 3 types of chopped veggies max. Ideas: button mushroom, tomatoes, red onion, green pepper, broccoli, chopped cilantro, etc.
- 4. Sprinkle with a bit of pepper once done.
The Rawtarian's ThoughtsBy The Rawtarian
Raw pasta primavera... mimicking the taste of good old fashioned Italian pasta in a creamy pasta sauce with fresh chopped veggies. Sounds gourmet, huh? It is! But not as hard as it looks, and no advanced prep is required.
You will require a blender and a spiralizer for this recipe. The blender is required to create the alfredo sauce, and the spiralizer is needed to make the fancy noodles. Alternatively you could use kelp noodles instead of the zucchini noodles. Or if you don't have a spiralizer you can use a carrot peeler to make "noodles" out of the zucchini, but they won't look as nice as mine do :)
Also, you can make this recipe in advance, but do not actually ASSEMBLE it until you are ready to eat. So... you can make the sauce and spiralize the noodles, but keep them in the fridge separately. (Don't actually combine sauce and noodles until ready to eat because "sogginess" will occur!)
Note about alfredo sauce: If you make a full serving of the raw alfredo sauce it keeps in the fridge very well for 3-4 days. One full batch of alfredo sauce makes 4 servings of pasta. (Also, do NOT try to make a half-batch of alfredo sauce because there won't be enough volume in your blender to spin and make the sauce properly, so you really need to make a full batch of alfredo sauce.)
Another alternative sauce: If you have leftover raw ranch dressing that could work instead of the alfredo sauce.
- This recipe is low in Carbohydrates.
- This recipe is an amazing source of Vitamin C.
- This recipe is an excellent source of Protein, Iron, and Vitamin B6.
- This recipe is a good source of Dietary Fiber, and Riboflavin.
- This recipe is a noteworthy source of Vitamin A.
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