Raw Spaghetti Marinara

I’m a massive fan of meat, but every now and again I like to give my body and digestive system a bit of a break. This raw spaghetti marinara is so tasty and filling you won’t leave you feeling like you’re missing out. In fact, you’ll feel so satisfied and energised you’ll be wondering how you didn’t get on this raw food thing earlier!

Fresh, raw foods are the most nutritious foods you can feed your body.

The premise is that heating food destroys its nutrients and natural enzymes, which is bad because enzymes boost digestion and fight chronic disease. In short: When you cook it, you kill it. This is disputed a bit, but regardless I’m sure we can all agree that eating food as close to its natural state as possible is bound to be a good thing.

Fact: Cooking can zap some water soluble vitamins like vitamins B and C.

Raw Spaghetti Marinara

This recipe comes from a beautiful raw cafe in Phuket called Atsumi. After the hustle and bustle of the city this cafe provided the perfect little oasis, serving up so many delectable dishes and treats. This dish was one of my favourites.

Serves 2



Marinara Sauce:

  • 1 tomato, diced
  • 1 red capsicum (bell pepper), diced
  • 1 clove of garlic, crushed
  • A tsp of each dried basil and oregano, or a small handful of fresh.
  • A pinch of Cayenne (optional)
  • Pinch or two of Salt & Black Pepper
  • 2 tbsp Olive Oil,
  • ¼ Onion, diced
  • 10 Cashew Nuts
  • A few Sun-dried Tomatoes (optional)


  • One zucchini (courgette)
  • 1-2 tsp Extra Virgin Olive Oil



  1. Make your marinara sauce. Put all the marinara ingredients into a food processor and blend for 30 seconds or so. Be careful not to over-blend it though, to keep it a little chunky (unless you prefer a puree).
  2. To make the “pasta” you have two options. The easiest way is to use a spiral slicer. If you don’t have one slice the zucchini in half, length wise, and use a vegetable peeler to create ribbons.
  3. Add one or two tbsp of olive oil onto zucchini. Stir through.

Add your marinara sauce on top and serve. Sprinkle on a little parmasen cheese for an extra tasty accompaniment – blend a handful or two of cashews (don’t soak them) with a clove of garlic & a pinch of salt until it resembles parmesan cheese.

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