Raw Zucchini Fettuccine with Spinach Sauce

Zucchini noodles are a great gluten-free alternative to regular wheat pasta. It also tastes great, so you won’t be having to let go of any flavour. Low in carbs, calories (13 calories per half cup) and fat and high in Vitamins (especially Vitamin C). You can substitute the spinach sauce for tomato sauce, or just add a little pepper and Parmesan or nutritional yeast to it.


Raw Zucchini Fettuccine with Spinach Sauce
  • 1-2 Zucchinis
  • Optional: 4-5 Mushrooms - I like chopping up some raw mushrooms and adding it into the zucchini noodles.
  • Ground Pepper, to taste
Ingredients for the Spinach Sauce:
  • 4 cups Spinach
  • 1-2 garlic cloves
  • ½ cup Walnuts (or Cashews)
  • ¼ Cup Water
  • 1 tbs Lemon Juice
  • 1 tbs Extra Virgin Olive Oil
  • ¼ tsp nutmeg
  • ¼ tsp thyme
  1. For Spinach Sauce: Throw all the ingredients into a blender and blend till smooth. Set aside.
  2. Wash the zucchinis, chop off the ends and using a peeler, start peeling thin slices of the zucchini until you reach the seeds (try to peel in one go from top to bottom so that you have long "noodles". You can just chop up the core of the zucchini and add it in to the dish at the end.
  3. Add the zucchini noodles into a bowl, (along with the mushrooms if you add any) and spoon some of the spinach sauce over it. Add some ground pepper.
  4. * If you want thin noodles like spaghetti, you can get a Spiral Slicer which slices the zucchini into thin noodles. I don't have one of these, but I'm tempted to get one. 🙂
  5. *Heating: If you want to keep this raw but don't want to eat it cold, you can heat it in the microwave for a few seconds to warm it up a bit.

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