Recipe: Raw Zucchini Pasta with Mushroom and Nut Pesto

Have you ever created a recipe and had it go really well and then sat down at the table and realised how you could have made it ten times more awesome?  Well, you’re going to have to wait until next week for the super awesome version, because I’m not eating zucchini pasta every day, but the really good recipe which is suddenly not quite as exciting as it was follows.

And, actually, it’s still pretty exciting.  For one thing, it uses a vegetable spiraliser, which is hands-down the coolest kitchen implement known to humankind. For another, it takes about five minutes to assemble.  For a third thing, it tastes awesome.  And for the fourth thing, did I mention that it uses a vegetable spiraliser?  Because that is so much fun that it needs to be mentioned at least twice…

This is a good raw recipe for days when it is too hot to cook and you don’t want to spend hours thinking about dinner.  Put the nuts on to soak when you get home, and when you can face a few minutes of chopping and spiralising, start dinner.  It will be ready ten minutes later.


Your shopping list

80g sun dried tomatoes
80 g almonds
80 g pistachios
60 g shitaake mushrooms (prepared weight – you probably need about 80 g to start with)
1/2 red capsicum
1/2 tsp chilli
1 clove garlic
1/8 cup olive oil
1 tbsp basil puree
1/2 cup water
juice of 1/2 a lemon
6 zucchini

Now what will you do with it?

Soak the sun dried tomatoes and nuts in cold water for at least half an hour.  This is the longest part of the recipe!soaked

While the tomatoes and nuts are soaking, peel and de-stem the mushrooms, roughly chop the capsicum and one zucchini (? zucchino?), and peel the garlic.

Spiralise the remaining five zucchini.  Revel in doing so.  How cute do those long zucchini spirals look?  Very cute indeed, that’s how cute.

Now put the nuts and sun dried tomatoes in your food processor, and pile and pour all the other ingredients over the top.  Process until you get a reasonably soft paste.


Put the zucchini spirals in a large salad bowl, and add the paste / sauce.  Use your hands to combine them  – nothing else will really work, I’m afraid.


Serve!  This makes enough for 3-4 hungry people.


This meal is, as you will have noticed, vegan, gluten-free and low GI.  It is not low in fructose & friends, due to the presence of mushroom.  It is also not even a little bit nut-free.

I’m not really sure what to suggest by way of variations.  I mean, you are all smart enough to realise that one nut can be swapped for another according to taste, and herbs likewise.  If you weren’t worried about being 100% raw, you could add cooled roasted or marinated eggplant or capsicums to the sauce, which would be lovely.  You could also thin out the sauce with more water or lemon juice or oil, but go a bit easy on this, because you don’t want to dilute the flavour.


I am submitting this recipe to my own “I am Vegetarian, Hear Me Raw” challenge for January – I invite you to join me in raw vegetarian bliss this summer!  I’m also submitting it to Raw Foods Thursdays, hosted by Gluten Free Cat, so if you’re excited about raw food, I encourage you to take a peek at what she has happening on her page!



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8 comments for “Recipe: Raw Zucchini Pasta with Mushroom and Nut Pesto

  1. January 6, 2014 at 9:39 pm

    Oh did you use the same spiraliser as mine? The pasta looks delicious. 😀

    • Catherine
      January 6, 2014 at 11:10 pm

      Hi Leaf! I have one which looks a bit like a pasta machine – it has a crank and a spike which you put the zucchini on, and a cutter at the other end. You crank the crank and it pushes the zucchini through and into spirals. Expect a few zucchini pasta recipes on my blog in the near future – I have *plans*.

  2. January 7, 2014 at 8:38 pm

    I’m all over zucchini pasta at the moment so very much welcome extra ideas 🙂

    • Catherine
      January 18, 2014 at 11:17 pm

      Zucchini pasta is heaps of fun! A friend sent me a recipe using cucumber pasta the other day, too, which suggests all sorts of cooling possibilities…

  3. heathergfc
    January 19, 2014 at 4:09 am

    Oh this sounds so tasty!!! I have a weekly raw foods blog hop. Would you like to share this at our event? We’d love to have you join us!


    • Catherine
      January 19, 2014 at 5:13 pm

      What a lovely invitation! I’m doing quite a bit of randomly raw stuff at present, just because of the terrible heat. I will certainly link up to your blog hop – perhaps you would encourage your regulars to come and participate in my raw challenge for this month?

  4. heathergfc
    January 23, 2014 at 12:17 pm

    Hi Cate! I just wanted to let you know that I’m featuring your raw dish at Raw Foods Thursdays tomorrow. I’m also inviting my readers to come link up here too. Thanks so much for participating!!

  5. Catherine
    January 23, 2014 at 2:26 pm

    Hi Heather, thank you so much! That’s very kind of you! I’ll look forward to seeing your post tomorrow.

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