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

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197 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

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194 votes
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Love it Freckles! :)

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Colleen's Review

Raw pasta primavera recipe
5
5 out of 5

This recipe is amazing! We made it just as instructed with the exception of the cherry tomatoes; I found a container of small, organic, heirloom tomatoes and just had to have them. My 22 year old son went nuts over this dish, and asked if I'd find more raw food for him. Thank-You!

175 votes
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Wonderful! Thank you for sharing! :)

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46 votes
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Is there anything I could substitute for cashews? I'm allergic.

Posted from The Rawtarian's Raw Recipes App

30 votes
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Hi Sarah,

you want a creamy nut for this one - only cashew or macadamia nuts will do for the alfredo sauce

23 votes
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Made this last night for my B&B guest. Used mushrooms, red bell pepper and cherry tomatoes. I wish I'd sliced the mushrooms more thinly and used less garlic in the sauce (I'm not a huge garlic fan) but other than that I loved it. Very easy and quick to make, looks good and tastes yum!

Posted from The Rawtarian's Raw Recipes App

28 votes
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Hi Sarah!

I love whipping up pastas when you have a spiralizer. It makes pasta actually really quick to make!

Hopefully the guests enjoyed too :)

Warmth
Laura-Jane

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