Raw Vegan Spaghetti Aglio e Olio
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
  • 4 zucchini
  • 2 Tablespoons garlic infused cold pressed olive oil
  • 1 clove of garlic
  • ¼〜1/2 teaspoon chili flakes
  • ½ teaspoon salt
  • ¼〜1/2 teaspoon coconut sugar (optional)
  • Some dried sliced garlic for garnish (optional)
Zucchini Pasta
To make with a spiralizer:
  1. Fit your ⅛ inch spacing blade. Top and tail the zucchini, and place it onto the spiralizer and turn the handle to make the noodles.
  2. Chop it a few times so that the noodles aren't too long and easier to eat.
To make with a mandolin slicer:
  1. Top and tail the zucchini, and slice the zucchini length wise.
  2. Stack the slices and cut them into fettuccine size noodles.
  1. Transfer the zucchini pasta into a large bowl.
  2. Smash the garlic clove well and mince fine.
  3. Add in the garlic infused olive oil, minced garlic, chili flakes, salt, and coconut sugar (optional) and toss well.
  4. Garnish with dried garlic slices (optional) and serve immediately.
Yellow zucchini is used for zucchini pasta in the pictures, but you can use regular green zucchini.

Sprinkle some of the raw vegan parmesan cheese for some added cheesy flavor.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-spaghetti-aglio-e-olio/