Raw Veggie Pasta with Raw Tomato Sauce

Whole Foods had posted a link to a recipe on the Facebook page last week, I had to try it out! I changed it a bit (dried herbs) but overall kept to the original recipe. I did though pulse the sauce in two batches in my mini food chopper to make it a chunky sauce. Kirk isn’t a big fan of raw tomatoes and the chopping makes the texture better for him. It also meant I could be lazy and not dice up the sun-dried tomatoes…heh!

As for serving size? Whole Foods said 6 on their recipe. Unless it is a tiny side dish that isn’t going to happen. More like 2-3 people as a main dish.

Raw Veggie Pasta with Raw Tomato Sauce


  • 4 zucchini, average size
  • 1 Tbsp extra virgin olive oil
  • 1 cup cherry tomatoes (about 18 for me)
  • 2 Tbsp oil packed sun-dried tomatoes, drained a bit
  • 1 tsp freeze-dried red onion
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ¼ tsp granulated garlic
  • ¼ tsp ground black pepper


Wash the zucchini, peel off the green and trim off one end. Using a Spiral Vegetable Slicer, make veggie pasta on the smallest size. If you don’t have a slicer use your peeler to make long thin peels, then cut into ribbons that resemble “pasta”. Set aside in a large mixing bowl.

Pulse the sauce in a mini food chopper or food processor until a thick but chunky sauce comes together. Add the sauce to the “pasta” and mix till combined.

Serve immediately.

Serves 2-3, depending on size of squash and ones appetite.




  1. A Tablespoon of Liz says:

    This looks aahhhh-mazing! It’s also great for summer because there’s no cooking required! I hate turning on the stove/oven on a really hot day, so this would be perfect for that!

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