Natalie Norman

Creamy Southwestern Pesto Raw Food Vegan Pasta Zoodles


Here is another fast and easy pasta recipe. No flour-based noodles are ever necessary in your diet again, this I promise you. If you enjoy pasta as much as I do, you will be thrilled to discover the delicious, easy alternative of raw food noodles.

Raw vegan noodles (“zoodles”) are made with peeled fresh zucchini that are then turned into curly noodles using a spiral slicing tool. Remember, sauces are what give pasta dishes their flavor, not plain flour-based noodles. In the same fashion, delicious sauces & seasonings will brighten up your zucchini noodles giving them added flavor and texture.

Don’t burden your digestion with flour. Flour has been stripped of most or all of its fiber, and it is totally lacking in any natural water content. That is a recipe for a gummy, sticky, clogging digestion disaster.

Once you get the hang of making veggie-based noodles, you’ll never look back! Zucchini noodles were the first raw food meal I ever tried, and I was hooked on the spot. You will love all the creative options you will have with zoodles. You’re only limited by your own imagination! You can enjoy them any style – Italian, Mexican, Indian, you name it.

Now let’s get (un)cookin’!


Creamy Southwestern Pesto Raw Food Vegan Pasta Zoodles


1 tablespoon Mexican oregano
1 tablesppon fresh oregano
1/4 teaspoon chili powder
1/4 teaspoon chipotle chili powder
1 1/4 cup raw soaked cashews (2-4 hours, then rinsed)
2 small dates, pitted
1 bunch fresh cilantro, remove stem bottoms
3 large zuchini spiralized using spiral slicer
Dash of onion & garlic powder or to taste
1 pinch pink salt or to taste
1 cup water or as needed


Peel and spiralize zucchini into a large bowl. Set aside. Blend remaining ingredients until they become a thick creamy sauce. Toss with noodles. Enjoy!

Yours in delicious heath,

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