Zucchini Spaghetti Bolognese

Raw vegan zucchini spaghetti bolognese in a blue and white bowl on a wooden surface

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 pine nut parmesan, 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.

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5 from 6 votes

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 6 votes
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