Raw Vegan Spaghetti Aglio e Olio

Spaghetti aglio e olio is an extremely simple pasta consisting of only 5 ingredients. Pasta, garlic, chili, olive oil, and salt. It’s garlicy and spicy, two of my favorite flavors. I used to make it all the time since it was a great quick fix recipe and I usually had all the ingredients on hand.
I decided to come up with a healthier alternative version, making it a raw vegan spaghetti aglio e olio. Swapping the regular spaghetti noodles with zuchinni noodles or zughetti, makes it a lighter, healthier option. No compromise on the taste though. I actually prefer the raw version over the cooked one I used to make, because I don’t feel “heavy” or bogged down afterwards. 

My secret ingredient for recreating the rich garlic flavor is garlic flavored olive oil. I like the one from Trader Joe’s. 

Let’s get right into making this raw vegan spaghetti aglio e olio! We start by preparing the zucchini noodles. This spiralizer works like a charm. You can find it on Amazon or at kitchen equipment stores.

If you don’t have a spiralizer, you can also use a mandolin slicer and make fettuccine like noodles.

To make the zucchini pasta using a spiralizer, chop off the ends of the zucchini before setting it up on the spiralizer. Turn the handle until the zucchini turns into noodles! Cut up the noodles or zughetti a few times to shorten it, so it’s easier to eat.

I used yellow zucchini to make it look more like pasta for pictures, but you can use regular green zucchini too. As a matter of fact, I normally just use the regular zucchini. 

Transfer the zucchini pasta into a large bowl. Add in all the ingredients and toss well. That’s it! 

Serve immediately. Zucchini pasta will start to release more water as it sits. I garnished the pasta with some dehydrated garlic slices and a chili pepper. You can also sprinkle raw vegan parmesan cheese if you want to add some cheesy flavor to it. 

Garlic lovers, you need this in your life. 

Raw Vegan Spaghetti Aglio e Olio

 

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Cook time

10 mins

Total time

10 mins

 

Author: Mariko Sakata

Cuisine: raw food, raw vegan, gluten-free

Serves: 2-3

Ingredients

• 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)

Instructions

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.

Assembly

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.

Notes

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.

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