5 Easy and Simple Raw Vegan Pasta

Hey pasta lovers! Get ready to ditch the stove and dive into these five easy and totally tasty raw vegan pasta recipes! From creamy sauces to fresh veggies, we've got all the deliciousness without the cooking hassle. Let's whip up some raw goodness together!

Raw Vegan Spaghetti with Mock cheese

    Ingredients for spaghetti:

• zucchinis*

*Quantities are optional.

Ingredients for the sauce:

• the zucchini middles (which remain after making spaghetti)
• 1 young and fresh sweet corn *
• a pinch of turmeric

* Sweet corn can be eaten fresh when it is young and freshly picked, because at that stage it consists mainly simple sugars that are easy to digest. The older the corn and the more time passes from harvesting, the more simple sugars turn into starch that we cannot digest without cooking.

Garnish:

• arugula
• tomatoes

Equipment:

• knife and cutting board
• peeler
• spiralizer
• blender

Preparation:

• Peel the zucchinis.
• Spiralize the zucchinis.
• Put the zucchini spaghetti into a bowl.
• Put the zucchini middles in the blender.
  
  
• Remove the corn seeds from the cob.
• Put the corn seeds in the blender.
• Optionally, add some turmeric in the blender.
• Blend the ingredients into a sauce.
  
  
• Pour the sauce over the spaghetti and mix it all well.
• Garnish the spaghetti with some arugula and tomatoes.
  
  
• Enjoy!

This video was created from one episode of the TV show My Kitchen, hosted by Sandra Calić on Happy TV. Many thanks to the team of the show for the invitation, hospitality and video material.

I hope you enjoy these delicious and healthy spaghetti in corn sauce. Thanks in advance for commenting and sharing this recipe.

Raw Vegan Lasagne

        Ingredients for the Layers:

• 2-3 zucchini

Ingredients for the marinara sauce:

• 300 g / 10 oz of fresh tomatoes
• 30 g / 1 oz of dried tomatoes
• ½ fresh sweet red peppers
• 1 dried sweet red pepper
• ½ teaspoons of oregano

Ingredients for the dill sauce:

• 1 zucchini
• 30 g / 1 oz of sunflower seeds
• juice of 1 lemon
• 2-3 sprigs of dill
• 1 tablespoon chopped dill

Equipment:

• knife and cutting board
• peeler
• mandolin slicer
• blender

Preparation:

• Soak the sunflower seeds in water for about 8 hours. *

* Seeds and nuts are soaked in water to remove the phytic acid found in them. Phytic acid is an antinutrent which binds to minerals and thus prevent their assimilation in the body. Soaking also softens seeds and nuts, which makes them easier to digest.

• Peel the zucchinis.
• Using the mandolin slicer, slice the zucchinis lengthwise into thin slices.
  
  
• For the marinara sauce, put fresh and dried tomatoes, fresh and dried bell peppers and oregano in the blender.
• Blend these ingredients into the marinara sauce.
• Transfer the sauce to a strainer and allow the excess liquid to drain.
  
  
• For the dill sauce, put the peeled and chopped zucchini, sunflower seeds, lemon juice and 2-3 sprigs of spice in a blender.
• Blend these ingredients into the dill sauce.
  
  
• Arrange zucchini slices in the lasagna bowl so that they form layers.
  
  
• Add the dill sauce and marinara sauce alternately between the layers.
  
  
• Top the lasagna with some thin tomato and bell pepper slices, as well as finely chopped dill.

I hope these lasagna will win you over at the first bite. Thanks in advance for commenting and sharing this recipe.

Raw Vegan Black Risotto

    Ingredients for the rice:

• zucchinis*

*Quantities are optional.

Ingredients for the black sauce:

• 1 medium zucchini
• 30 g / 1 oz of black sesame seeds
• 1 teaspoon chopped chives

Ingredients for garnish:

• 1 yellow bell pepper
• 1 tablespoon grated cauliflower
• 1 tablespoon parsley leaves

Equipment:

• knife and cutting board
• freezer
• peeler
• mandolin slicer
• blender
• grater

Preparation:

• Remove the seeds from the bell pepper.
• Put the bell pepper in the freezer and let it freeze.
• Take the bell pepper out of the freezer and let it thaw.
• Squeeze out excess water from the bell pepper.
• Peel the zucchinis.
• Chop up 2 zucchini.
• Cut the other zucchinis with the mandolin slicer into noodles.
• Holding onto all the noodles together, chop them up to the rice consistency.
• Put the zucchini rice in a bowl.
• Put the ingredients for the sauce – zucchinis, black sesame seeds and chives – in the blender.
• Blend these ingredients into a black sauce.
• Pour the sauce over the zucchini rice.
• Mix the sauce into the zucchini rice.
• Transfer the resulting risotto onto a plate.
• Grate the cauliflower.
• Top the risotto with some grated cauliflower and parsley leaves.
• Slice the thawed bell pepper into thin slices.
• Add the bell pepper slices to top of the risotto.
• And done – you made a raw, vegan black risotto, enjoy!

I hope you like this original risotto recipe of mine. Thanks in advance for commenting and sharing this recipe.

Raw Vegan Fettuccine Alfredo 

    Ingredients for fettuccine:

• zucchini*

*Quantities are optional.

Ingredients for the sauce:

• 1 zucchini
• 30 g / 1 oz of shelled hemp seeds
• ½ lemon
• a couple of basil leaves

Interesting about hemp seeds

Hemp seeds…

• are the only seeds that do not contain phytic acid, so they do not need to be soaked before use.
• unlike most nuts and seeds, they have a very favorable ratio of omega 3 and omega 6 fatty acids.
• do not require dehydration after their removal from the shells.
• come from a hemp plant that is grown organically.

Ingredients for the mock Parmesan:

• 2 tablespoons grated cauliflower

Equipment:

• knife and cutting board
• peeler
• citrus strainer
• blender
• grater

Preparation:

• Peel the zucchinis.
• Cut the zucchini lengthwise into quarters.
• Peel each quarter with a peeler, thus making wide noodles, fettuccine.
  
  
• Use the zucchini middles for the sauce.
• Put the zucchini middles, hemp seeds, basil leaves and lemon juice in the blender.
• Blend these ingredients in a sauce.
  
  
• Pour the sauce over the fettuccine.
• Massage the sauce well into the fettuccine.
  
  
• Serve the fettuccine in Alfredo sauce on a plate.
• Top the dish with some grated cauliflower.
  
  
• Bon appetit!

I hope you like this recipe. Thanks in advance for commenting and sharing it.

Raw Vegan Poppy Seed Lemon Pasta

    Ingredients:

• zucchini noodlees*
• 50 g / 1,7 oz of freshly ground black poppy seeds
• ½ lemon

*Quantities as desired, I personally have about 1.5 kg / 3.3 lbs of zucchinis here

Equipment:

• knife and cutting board
• peeler
• citrus press

Preparation:

• Peel the zucchinis.
• Cut the zucchinis lengthwise into thirds.
• Using the vegetable peeler, make zucchini noodles.
  
  
• Cut the lemon in half.
• Juice of one lemon half.
• Add the lemon juice to the noodles.
• Massage the lemon juice well into noodles.
• The acids in lemon juice soften zucchinis.
  
  
• Add the poppy seeds to the noodles and massage them well into the noodles.
  
  
• Poppy seed noodles are ready!

I hope you like these poppy seed noodles. If so, please share this recipe, comment and of course, nothing without likes. 😉