Raw Spaghetti Bolognese

If you’re looking for a way to get in more veggies, look no further. The veggie gods and I have blessed you with this incredibly good recipe with an even better nutrient profile. 🙂

I make this on a regular basis whenever I feel like something fresh and light but really flavourful for dinner (and also don’t want to spend long in the kitchen). This raw version of spaghetti bolognese is super tasty, and while the sauce isn’t quite a carbon copy of the classic cooked version (what raw version of a cooked dish is?), I’d say it’s not too far off. Especially if we go by appearance- this looks like a legitimate bolognese sauce! According to the AGHE guidelines, a serve of this contains about 4 serves of vegetables (i.e. 4 cups of raw salad vegetables) – that’s more in a meal than most people get in a day (and just 1 serve shy of the recommended intake of 5 serves per day).

You will need a spiralizer to make the zoodles (zucchini noodles) for this recipe. Alternatively, the next best way to make zoodles is by grating the zucchinis using a box grater – have a look here for the exact technique used to get those long noodle-y pieces of zucchini.

For something different and a bit more advanced, you can turn the sauce into raw ‘meat’balls by rolling the mixture into balls and dehydrating them overnight (this would work best if you replace the fresh tomatoes with dehydrated tomatoes to reduce the moisture content).


Raw Spaghetti Bolognese

Serves 2

Takes 20 minutes to make

  • 2 carrots, chopped into chunks
  • 1 zucchini, chopped into chunks
  • 1/2 medium capsicum, cut into chunks
  • 2 tsp chopped red onion
  • 1/4 clove garlic (about the size of your pinky fingernail)
  • 4 medjool dates, halved and pitted
  • 1/2 cup chopped fresh parsley
  • 6 large tomatoes, quartered
  • 6 medium-sized mushrooms, cut into chunks
  • 1/4 cup ground flaxseed
  • 1 tbs dried oregano
  • 1 tsp paprika
  • 1/2 tsp ground sage
  • 1/2 tsp ground cumin
  • 1/2 tsp mustard powder
  • 1/2 tsp ground black pepper
  • salt, to taste (optional)
  • Pinch chilli powder
  • 5 zucchinis
  • Fresh basil leaves, to garnish


  1. Add the carrots, zucchini, capsicum, onion, garlic, dates and parsley to a food processor and process on high speed for a few seconds to chop everything up into very small pieces.
  2. Add in the tomatoes, mushrooms, flaxseed, herbs, spices, salt (if using) and pepper and process on medium speed until everything is very finely chopped and combined well.
  3. Spiralize the zucchinis into zoodles. Transfer into two bowls.
  4. Pour the sauce on top of the zoodles. Garnish with fresh basil leaves. Serve straight away.

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