Recipe: Raw Zucchini Pasta

Hui Min - Raw Food Enthusiast


2 people


For noodles
 medium-sized green zucchini (courgette), peeled

For sauce
¼ cup pine nuts
½ cup almonds
red bell pepper (capsicum)
½ tbsp lemon juice
1½ tbsp tamari (gluten-free, naturally brewed Japanese soy sauce)
1 tbsp raw honey
Pinch of sea salt
¼ cup filtered water, or more to desired thickness
(Alternatively, you can try a savoury seed sauce, see recipe here

For garnish
Handful of cherry tomatoes, halved
Handful of fresh basil, finely chopped


  1. Grind almond in a blender (or food processor) into flour.
  2. Mix all the ingredients for the sauce in a high power blender until smooth.
  3. Add filtered water to achieve desired thickness of sauce (making sure it doesn’t get too watery).
  4. Use the spiralizer to process the peeled zucchini into spiralized noodles (Note: if you don’t have a spiralizer, just cut the peeled zucchini into quarter length, then into short thin strips.)
  5. Place spiralized (or julienned) zucchini noodles onto a plate and pour the red pepper sauce onto the noodles.
  6. Add halved cherry tomatoes and basil.
  7. Mix all ingredients together and dig in!

This delicious recipe is part of our raw food diet series, contributed by raw food enthusiast Hui Min, who has spent considerable time training with raw food experts locally and in the abroad. To learn more about the raw food diet, see 15 Questions about the Popular Raw Food Diet, Answered. 


What do you think of this recipe? Do you have any other ideas for the sauce? Share with us in the comments below!


Hui Min - Raw Food EnthusiastRaw food enthusiast Hui Min left her glitzy accounting career to delve into the raw food world. She has pursued multiple certifications on raw food and vegetarianism including the Pure Raw Chef Training Course by Amy Rachelle, and the Vegetarian/Vegan Mastery Program by the Vegetarian Health Institute.
She’s also a supplier of organic products to retailers in Kuala Lumpur. During her free time, she enjoys “un-cooking” for her family and friends. Questions? Email her at

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