Recipe Directions

  • 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 Thoughts

By 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.

Recipe Photos

Nutrition Facts

Nutritional score: 77 out of 100
  • 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.

Amounts per 517 g (18 oz) suggested serving

NameAmount% Daily
Calories 530 22 %
Protein 20 g 36 %
Fat 38 g 47 %
Carbohydrates 38 g 11 %
Dietary Fiber 6 g 20 %
Calcium 80 mg 8 %
Iron 7 mg 56 %
Sodium 646 mg 28 %
Source: The Rawtarian, USDA

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Comments and Reviews

Top voted

233 votes
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This is the BESTEST Alfredo EVER! Thank you for all your hard work to make my eating experience....Michelin starred! ;)

Posted from The Rawtarian's Raw Recipes App

228 votes
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Love it Freckles! :)

211 votes
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Wonderful! Thank you for sharing! :)

All

35 votes
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Rosalyn Feinman's Review

Raw pasta primavera recipe
5
5 out of 5

This is a phenomenal recipe. I wanted to share that I also figured out how to make raw zuke work for me. I have been a vegetarian, vegan and sometimes raw vegan for about 10 years. I have had an issue with raw zuke. Tried a bunch of stuff; soaked, bought a spiralizer, salted, let it sit on paper towels, rubbed the cut ends. No dice. Tonight in desperation craving a creamy pasta I tried one more thing. I rubbed the cut off ends against the cut end to supposedly reduce bitterness, I fettuccini'd the zuke with a peeler. Then I added a little EVOO and a bit of salt, mixed and let it warm and soften in the dehydrator. Adding the cream from heaven (I added nutritional yeast and freshly ground pepper on top). Oh, yum. Thank you for this delicious recipe! I like the fettuccini noodles better and def loved the evoo/salt/dehydrator result. I have thrown away every other raw zuke dish. This time I licked the plate clean.

48 votes
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Rosalyn Feinman's Review

Raw pasta primavera recipe
4
4 out of 5

The hate is over! First of all, the alfredo sauce is just divine on its own and could easily be used as a hollandaise as well; I am imagining a raw bread with slices of avocado "egg" and hollandaise to start. It's great as a dip for veggies like broccoli, peppers, etc. NB: I add Nooch for extra cheesy, cause that's how I roll. Unfortunately, I have hated, hated, hated raw zucchini since beginning my raw food adventure 8 years ago. No matter what I seemed to try (salting, rinsing, peeling, praying), it just made me feel ill to eat it. From the first bite! Oy, what to do? Not eat it. Until today. I had a zuke, I had all the alfredo ingredients, I was hungry and wanted some pasta and quick like regular dysfunctional folk. So I found out some additional preparation tips that I used and I am happy to report, worked quite well. Step one, I washed the zuke. Step two, I cut off the ends and rubbed the cut pieces on the cut ends of the zuke until a white creamy substance leached out and I did this for a few minutes till it was done. Step three, I peeled, really peeled until all the dark green was gone. Step four, I spiralized. Step five salted the zoodles and let them sit until they released their water. Step five, rinsed in lukewarm water and patted dry. BTW, this did not take long despite the number of steps and it was WORTH IT!!!! I served the pasta with cherry tomatoes, broccoli and fresh ground pepper. For the very first time I understand the big deal. Wow. Tasty. Not my all time favorite where I will crave it every day (like Rawtarian's egg salad and tuna salad, whoa boy!!!), but definitely great for an easy peasy tasty weekly pasta night! I hope this helps others who have zuke sensitive taste buds. Happy munching all! Thank you Rawtarian, you are a gem!!!

51 votes
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Rosalyn, you are awesome... These zucchini tips are amazing - thank you for sharing them with all of us. It's comments like yours that make this place valuable for us all.

xoxoxoxoxoxoxo

50 votes
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ginaf's Review

Raw pasta primavera recipe
5
5 out of 5

This dish is so fantastic! I could eat it everyday, for the rest of my life!!

Posted from The Rawtarian's Raw Recipes App

45 votes
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Lol - you sound like me Gina!! When we like something, we like it a lot ;)

52 votes
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kortneym's Review

Raw pasta primavera recipe
5
5 out of 5

This is my husbands favorote! I add a little miso paste and Nootch as well. Yum

Posted from The Rawtarian's Raw Recipes App

43 votes
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Nice additions, Kortney - I'm glad your husband liked the raw pasta primavera!

44 votes
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4744K3s3Yb's Review

Raw pasta primavera recipe
5
5 out of 5

Love this recipe! So easy and very tasty

Posted from The Rawtarian's Raw Recipes App

59 votes
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You've been busy, my friend!

42 votes
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pauln's Review

Raw pasta primavera recipe
5
5 out of 5

Nice creamy sauce and looks great too

57 votes
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Looks delicious! Nicely done, Paul :)

44 votes
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renay's Review

Raw pasta primavera recipe
5
5 out of 5

another absolute home run recipe! and i'm SO glad it makes 4 (generous) servings which means my husband and i get to look forward to it again in a couple of days (or maybe tomorrow since why wait, it was freakin yummy!). i'm not sure how you nailed that "alfredo" taste so perfectly but you did, and with a simple easy recipe, not dozens of ingredients. thank you! xo

49 votes
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Hi Renay!

I'm so glad you enjoyed this one :) It definitely does the trick for a savory creamy sauce, that's for sure.

50 votes
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Creativelycc's Review

Raw pasta primavera recipe
5
5 out of 5

This is an amazing recipe. I made it last night for supper. It is so rich, creamy and tasty!

41 votes
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I'm so glad you enjoyed it, Carrie! Nice choice :)

41 votes
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I'm new too raw food and this was my first attempt at spiralizing zucchini...I Loved it!!! Thanks for the awesome recipes

Posted from The Rawtarian's Raw Recipes App

69 votes
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I'm so glad that it worked out well for you, Rita! What's next on your radar?

60 votes
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Do you happen to know of any substitutions for the cashews? We have nut allergies and have to omit all nuts.

58 votes
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Hi Nicole,

Sorry, there is no good substitution for cashews in this recipe. (Except for macadamia nuts, which are probably a no-no for you, as well.)

In my recipes, cashews are used for creaminess.

Note: Here is a collection of both my savory and sweet nut-free recipes: https://www.therawtarian.com/raw-nut-free-recipes

Also, this (normally private TRK-members only) video of mine will be useful to you: https://www.youtube.com/watch?v=19enSZfCFpU

62 votes
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45 votes
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Ha, cute pups!

55 votes
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YUM!! This recipe is oh so delicious! The sauce lasts for 3-4 days in fridge so I make the sauce on Sunday and bring it to work the next 2 days. I bring my spriluzer and make my zucchini pasta at work, then add sauce and precut veggies! Gives me a burst of energy to get through the day! ?

Posted from The Rawtarian's Raw Recipes App

57 votes
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Nice, Emily!! Sounds like a good work food routine :)

81 votes
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Kimberly 's Review

Raw pasta primavera recipe
5
5 out of 5

My husband and I loved it!

56 votes
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Yay! When a husband loves it I know it's a keeper :)

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