Zucchini Pasta [GF DF Vego & vegan]

I felt colder today than I have all winter and being outside in the cold air always makes me think of warm blankets, hot drinks and really rich nourishing wholesome food.

Perhaps it was the Italian man I was talking to on the phone, or maybe it was the woman I met who was telling me about her auto-immune condition resulting in an overhaul of her diet. Or perhaps it was inspiration derived from a presentation by Don Tolman who touched on vegetarianism and raw food… but the 3 things blended into one and I found myself experimenting in the kitchen with raw zucchini pasta and an Italian inspired vegetarian pasta sauce.

Almost every night involves experimentation in the kitchen, some nights more inspired than others. Almost all of my cooking happens by accident. I get an idea in my head and then I explore the fridge, and then I put something together.

You definitely don’t have to follow this recipe precisely… my suggestion would be to experiment with whatever you have in your fridge like I did. Especially the things you think you might be able to hide in there so your kids will eat them! 🙂  The key to this, I think, is to squeeze as many vegetables into this as possible. Mushrooms, capsicum, onion and eggplant would have all worked well too.

I put the below ingredients into my food processor and blitzed it all until it was diced quite small, stop it before it all turns to puree.

  • 1 whole, peeled butternut pumpkin
  • half a cauliflower
  • 500g of Brussel sprouts

Put all of that into a large pot and add:

  • 2 tbsp of tomato puree
  • 3 tins of diced tomatoes (BPA free)
  • 4-5 large garlic cloves chopped
  • salt and pepper
  • 1/4 or 1/2 tsp of cayenne pepper depending on how spicy you like it
  • 3 bay leaves
  • 2 vegetable stock cubes in 1/2 cup of water (I use Massel)
  • 1/2 bunch of fresh basil
  • 1/2 bunch of fresh parsley


I cooked it over a medium heat, with the lid on most of the time for about 40 minutes.

pasta sauce

Shred 2 zucchinis to make the pasta.

zucchini pasta

Put the raw zucchini pasta into a bowl and top with sauce.

It was surprisingly delicious, warm and spicy and full of flavour. Definitely going to make this one again.

I’d love to hear how this works for you and how you altered it for you and your family!



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