Tri-Colored Raw Pasta

  • Yield

Guiltless Italian Marinara combines a symphony of veggies for a robust pasta-like dish.

G-Zen-Raw Pasta
Courtesy of G-Zen Restaurant


3 medium size zuchinni
3 large carrots
3 medium size beets
2 cups sun-dried tomatoes
2 cups chopped/diced tomatoes
2 cups cashews (soaked in water for an hour, drained)
1 cup medjoul dates (pitted)
1 cup fresh basil
2 cloves of garlic
1 teaspoon oregano
1 pinch black pepper, to taste
Cashew Parmesan Cheese
1 cup raw, dried cashews
1 tablespoon nutritional yeast
1 teaspoon Celtic sea salt
Fresh basil, cut into ribbons
Chili pepper flakes (optional)


  1. Cut beets, carrots and zucchini with a Spiralizer or vegetable peeler into long, noodle-like pieces. A food processor can be used for smaller vegetable noodles. Set noodles aside.
  2. Combine marinara ingredients in the food processor with the S blade (sabatier blade). Pulse until a creamy marinara texture forms.
  3. Remove marinara sauce from the food processor. Rinse and dry the food processor bowl.
  4. Place cashew parmesan cheese ingredients into the clean food processor with the S blade in place. Pulse until a parmesan cheese-like texture forms.
  5. In a large mixing bowl, combine all vegetables and the marinara until the pasta is completely covered.
  6. Serve with cashew parmesan topping and garnish with fresh basil and dried oregano.

Recipe Courtesy of Ami Beach, chef and co-owner of G-Zen Restaurant



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