I always remember spaghetti bolognese from my childhood being hearty, comforting, tangy and rich. So of course I wanted my raw version to have those same qualities.
This recipe also happens to be nut-free if you leave off the macadamia parmesan, which is a fun and quick addition. If you’ve got a bit more time and a dehydrator, I highly recommend trying the pine nut parmesan here, as it will be an absolute treat.
If you want to go even further, having some raw bread on there too would be amazing. Also do remember that raw food doesn’t have to be cold, it can be at room temperature, or even warmed in a dehydrator. Click here to see my kit recommendations for dehydrators and other kitchen equipment
If you want to make this for work, keep the sauce and the courgette (zucchini) separate until you’re ready to eat.