Dinner

Raw Spiralized Vegetable Pasta with Marinara Sauce Recipe

ByJulian Dempsey November 8, 2025November 8, 2025

Introduction

This raw spaghetti and vegetable pasta is a vibrant, fresh dish ready in just 15 minutes. Using spiralized zucchini and cucumber as noodles, it’s a light and healthy alternative to traditional pasta that’s perfect for warm days or when you want something quick and nourishing.

A bowl filled with spaghetti noodles mixed with colorful diced vegetables including red and yellow bell peppers, and small pieces of browned mushrooms scattered throughout. A silver fork is placed on the right side, gently resting on the noodles. The bowl is white with a soft texture on its surface, sitting on a white marbled background. The dish looks fresh and vibrant with a mix of textures from the smooth noodles and chunky vegetables. 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 red bell pepper, diced
1/2 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 to create vegetable noodles. If you don’t have a spiralizer, julienne the vegetables by hand or with a julienne tool.
Step 2: Dice the mushrooms, bell peppers, and carrots to your preferred size.
Step 3: Combine the spiralized noodles and diced vegetables in a large bowl or serve directly in individual dishes, mixing as you go.
Step 4: Top with sliced scallions, fresh herbs if using, mineral salt, cracked pepper, and red pepper flakes to taste.
Step 5: Spoon the raw marinara sauce over the assembled vegetable pasta and enjoy immediately.

Tips & Variations

Try adding other raw veggies like cherry tomatoes or shredded cabbage for more texture and flavor.

Storage

Store leftover raw spaghetti and vegetable pasta in an airtight container in the refrigerator for up to 2 days. Because the noodles are fresh veggies, they may release some water over time—drain any excess before serving. Reheat is not necessary as this dish is best enjoyed cold or at room temperature.

How to Serve

A bowl filled with a colorful mix of spiral-shaped zucchini noodles and round spaghetti noodles, topped with small cubes of yellow and red bell peppers, orange carrots, and browned mushroom slices evenly spread throughout. The dish is garnished with chopped green onions and light sprinkles of grated cheese, all placed inside a speckled stone-like bowl sitting on a white marbled surface. In the blurred background, there is a small white bowl with more chopped green onions and a glass jar filled with a light brown ingredient. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini and cucumber for the noodles?

Yes, you can use vegetables like carrots, daikon radish, or even jicama to create raw noodles. Just ensure they are spiralized or julienned thinly for a pasta-like texture.

Is this dish suitable for meal prep?

This dish is best eaten fresh due to the raw vegetables’ moisture content. However, you can prepare the veggies and sauce separately in advance and combine just before serving for best texture and flavor.