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Zucchini Spaghetti Bolognese

A fantastic raw version of this Italian classic.
Servings4

Nutrition (For one serving)

Calories: 401kcalCarbohydrates: 39gProtein: 16gFat: 25gSaturated Fat: 3gSodium: 595mgPotassium: 2034mgFiber: 12gSugar: 19gVitamin A: 6316IUVitamin C: 72mgCalcium: 147mgIron: 6mg

Ingredients

For the tomato sauce

  • 3 tomatoes (fresh, juicy & ripe as possible)
  • ½ cup sundried tomatoes soaked
  • 1 clove garlic
  • 1 tsp lemon juice
  • ½ cup water (use sundried tomato soak water for extra flavour)

For the Bolognese

  • 1 cup sunflower seeds soaked
  • ¼ cup sundried tomatoes soaked
  • 1 carrot
  • 1 courgette (zucchini)
  • 1 parsnip
  • 1/4 tsp salt
  • 2 tsp Italian herb mix (dry herbs)
  • 2 tbsp basil (fresh herbs)
  • 1 tbsp olive oil

For the spaghetti

  • 3.5 ozs spinach
  • 1 tsp olive oil
  • 2 pinches salt
  • 3 courgettes (zucchini) spiralised

Macadamia parmesan

  • 5 macadamias
  • 1 tbsp nutritional yeast
  • ¼ tsp salt

Instructions

For the tomato sauce

  • Blend all ingredients in a highspeed blender until broken down.

For the Bolognese

  • Grind all ingredients in a food processor, until they’ve broken down but still chunky.
  • Combine with the tomato sauce.

For the spaghetti

  • Massage the spinach, olive oil and salt in a bowl until slightly wilted.
  • Add in the spiralised courgette and mix by hand.
  • Add in the Bolognese sauce mixture and mix until evenly distributed. Serve immediately with macadamia parmesan.

Macadamia parmesan

  • Grate the macadamias on a fine grater (I use a microplane) then mix in the nutritional yeast and salt by hand or with a fork.

Video

Rate This Recipe
5 from 2 votes
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