Natalie Norman

Fresh Herb Raw Vegan Pasta with Pepper Cream Sauce

Fresh Herb Raw Vegan Pasta with Pepper Cream Sauce
Fresh herb pepper cream pasta

Guilt-free pasta, creamy comfort food. What more can you ask for? Gone are the days of tiny pasta portions. If you’re like me, you like a BIG plate of pasta. When you make pasta out of raw zucchini, you can have just that with no regrets.

Zucchini noodles have a delicate, neutral flavor and, like traditional pasta, take on the flavor of the sauces you add to them. Turn them into low-calorie, low-fat, high-nutrition noodles with one of my favorite kitchen tools: The spiralizer! The power is in the sauce, not the noodle. You’ll never need to eat flour-based noodles again!


Fresh Herb Raw Vegan Pasta with Pepper Cream Sauce


3 zucchini

1/8 cup raw tahini
½ cup red bell pepper or sweet red pepper
1 tablespoon Dijon mustard
Juice from one small orange
Pinch of pink salt or to taste
Pinch white pepper

5-6 fresh basil leaves, minced
1 tomato, seeded and diced


Peel zucchini then turn them into long noodles using spiralizer or potato peeler. If you use a potato peeler, peel strips, turning zucchini around as you go until you get to the core. Save the cores in baggies for smoothies later on. Place zucchini noodles in a colander and set over  bowl or sink, as they will release water and soften into a more noodle-like texture while you prepare your sauce. Massaging a little bit of salt into your noodles will speed this process because salt causes food to release water. Letting the noodles sit out also helps bring them to room temperature.

Place all other ingredients except for the minced basil and diced tomato in blender and blend until creamy and smooth and sauce will start to get warm from the power of your blender running. Once it is done, taste and make sure you are happy with the levels of salt. Pour over a large plate of noodles and top with minced basil and diced tomato.

Yours in delicious heath!

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