Dessert

Raw Vegetable Spaghetti with Marinara Sauce Recipe

ByRafael Mansero November 4, 2025November 4, 2025

Introduction

This raw spaghetti and vegetable pasta is a fresh, vibrant dish perfect for warm days or whenever you want a light meal. Made with spiralized zucchini and cucumber, it’s loaded with colorful, crisp veggies and topped with a flavorful raw marinara sauce.

A large white bowl filled with spaghetti pasta mixed with colorful diced vegetables including red and yellow bell peppers, green herbs, and sliced mushrooms, all evenly spread throughout the noodles. The dish looks fresh with a mix of soft and slightly crisp textures, topped with a sprinkle of ground black pepper. A silver fork is placed inside the bowl with its prongs touching some spaghetti and vegetables. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large zucchini, spiralized or julienned
1 large cucumber, spiralized or julienned
1 cup mushrooms, diced
1/2 each red & yellow bell pepper, diced
1–2 carrots, diced
1–2 scallions, sliced
Fresh chopped basil or parsley (optional)
Mineral salt & cracked pepper, to taste
Red pepper flakes, to serve
1 batch Raw Marinara Sauce

Instructions

Step 1: Spiralize the zucchini and cucumber using a spiralizer or julienne them by hand with a julienne tool. Set aside the vegetable noodles.
Step 2: Dice the mushrooms, bell peppers, and carrots into small pieces. Slice the scallions thinly.
Step 3: In a large bowl, combine the spiralized vegetable noodles with the diced veggies. Mix well to distribute everything evenly.
Step 4: Transfer the mixture into individual serving plates or bowls. Top with sliced scallions, fresh herbs if using, mineral salt, and cracked pepper according to your taste.
Step 5: Serve with a generous spoonful of raw marinara sauce on top, then sprinkle with red pepper flakes for some heat if desired.

Tips & Variations

If you don’t have a spiralizer, a julienne peeler or sharp knife works well to create thin strips.
Add a sprinkling of almond parmesan or nutritional yeast for a cheesy flavor without dairy.
Feel free to vary the vegetables based on what you have, such as adding cherry tomatoes or shredded kale.
For extra protein, toss in some soaked hemp seeds or chopped nuts.

Storage

Store the assembled pasta in an airtight container in the refrigerator for up to 2 days. The noodles may release some water over time, so consider storing the raw marinara sauce separately and adding it just before serving. For best texture, eat it fresh.