Raw Vegan Marinara Sauce with Yellow Squash Fettuccine

Raw Vegan Marinara Sauce Yellow Squash Pasta Recipe

Raw marinara sauce? Hm.. something that has been on my mind for a while, but I didn’t have the whole idea what the recipe would be until I looked at yellow squash in the market this morning.

Then I came with a great idea, why not make a yellow squash with fettuccine and put the raw marinara sauce on the top.

This recipe should be easy just need a peeler to make the fettuccine from yellow squash and a blender to make the marinara sauce.

For you note, I sometimes have a weak stomach when eating raw foods. It just seems to make my stomach a bit upset afterward. That is why I’ve included a suggestion for a way to heat it up at the end. If you don’t have a problem like me, please go for it.

Raw Vegan Marinara Sauce with Yellow Squash Fettuccine
Serves: 4
Ingredients
  • 2 yellow squash
  • ½ teaspoon sea salt
Sauce
  • 6 Roma tomatoes
  • ¼ cup sundried tomatoes in olive oil & Italian herbs
  • 2 tablespoons crushed walnuts
  • 1 tablespoon garlic flavoured extra virgin olive oil (regular is fine too)
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder (or 1 clove garlic)
  • 1 teaspoon onion powder (or 1 tablespoon chopped red onion)
  • 1 teaspoon smoked paprika
  • 10-15 fresh basil leaves
  • 1 pitted date
  • A few sprinkles ground pepper
  • A few sprinkles Himalayan/sea salt
Instructions
  1. To make the Pasta: Wash the yellow squash, then use a vegetable peeler to peel layers of the squash off. You may want to experiment peeling from different angles so the “pasta strips” come out smaller sized. Otherwise, you can simply peel it, then use a knife to slice down the centre so the pasta noodles are not too wide.
  2. Let the squash sit in a large bowl and add ¼ teaspoon salt, covering all parts of the noodle. This way, it will drain out the water. Let it sit for about 30 minutes or longer while you prepare the other ingredients.
  3. To make the Marinara Sauce: Chop the Roma tomatoes in four or five pieces, and put them in a food processor. Add the rest of the ingredients. Don’t forget to crush the walnuts with your hands if they’re in big chunks, and wash the basil.
  4. Once everything is in the blender, give it a few pulses until everything is very well chopped. Do not put this on a high powered blender like Vitamix, because you will end up with orange sauce.
  5. Remove all the water released from the yellow squash pasta.
  6. At this point, you can either eat it as it is, or do what I really love:
  7. Put the pasta sauce and squash separately in a dehydrator or oven (with the lowest setting) for a few hours. This way, you get the cooked flavour. Once you can smell a really fragrant aroma, it’s ready to be eaten.
  8. Once it’s ready for you, spoon the pasta onto a plate and top it with the sauce and garnish with basil.
Andrew is a blending and juicing enthusiast for over 6 years. Recently he manages BlenderVersus.com to provide a well-researched, unbiased and accurate alternative resource platform for all aspects to do with blending and juicing.
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