Tag Archives: Recipes

From Tilth to the Table – Raw Spaghetti al Marinara

The heat in SoCal continues which means it’s the perfect weather for a Raw Food creation!  Just the idea of turning on the oven makes me sweat!

My friend, Gina, introduced me to the Raw Food lifestyle last year and while I was apprehensive at first, I can honestly say that I’ve never felt better!  The recipe that I’d like to share with you is very simple and appeals to both the Raw and Non-Raw alike!

If you’d like to learn more about it the Raw lifestyle, I have included a few links:

Raw Family – Official site of the Boutenko Family. Some of the pioneers of the Raw Food Lifestyle

Pam Sterling – A passionate educator, inspirational speaker, talented designer, and effective coach who is a strong advocate of the Raw lifestyle and offers a free ebook/starter kit on her site.

Au Lac – The BEST vegan and raw vegan restaurant around! (in my honest opinion)


This recipe comes to you from a site called The Best of Raw and can be prepared with the tools you  currently have in your kitchen. Buon appetito!

2008-2010 copyright © margaret roach inc.


Serves 4



3 yellow summer squash or zucchini

Marinara Sauce

6 large tomatoes
5 sun-dried tomatoes
2 garlic cloves
1/2 bunch fresh basil
2 tablespoons oregano
1 tablespoon freshly ground black pepper
1/4 cup onion, chopped
1/2 cup cold-pressed olive oil
1/4 cup lemon juice
4 dates, pitted
1 teaspoon Himalayan sea salt


For The Pasta

There are several ways to make pasta from a squash. I use a julienne peeler (sold at better kitchen appliances stores – about 10 USD/Euro). It looks like a cheese slicer or potato peeler. With this fancy but inexpensive and easy to use tool you make the most beautiful raw spaghetti strings in seconds.

You can also use an ordinary (potato) peeler: Peel thin slices of the squash, then with a fork or knife, create thin strands of “pasta”.

Another way is using a kitchen tool often used in the raw food kitchen and by chefs: a spiralizer. Cut the zucchini in about four pieces and by putting them in the mandolin, you can create beautiful thin angel hair pasta. But I have to be honest, it never works for me…

Put the pasta strands in a bowl and sprinkle with a mixture of olive oil and some salt. Set aside.

For The Marinara Sauce

Put all ingredients in a high-speed blender and blend until creamy. Add purified water if you feel the consistency is too thick.

For serving

Take off the excess oil of the pasta. Put the pasta on a plate and top with the sauce. You may add additional toppings such as slice olives, chopped tomatoes, onions or basil leafs.


  • This is one of the most flexible raw food recipes. You could serve this pasta with other sauces like a pesto or Alfredo sauce. Just replace the marinara sauce with a pesto sauce or Alfredo sauce.
  • This pasta tastes delicious with “meat balls” made from walnuts.
  • For creamier sauce, I’d like to add a few almonds or some hemp seeds.
  • You can heat up the pasta up to about 118 degrees F if you feel like eating a warmer dish. You can do this by rinsing it with warm water or by leafing it a few minutes in the dehydrator at 50F or oven at 70F.
  • This is one of the best raw food recipes to make in case you also have to cook for not raw family members. You can make them ordinary – or better: whole wheat spelt – pasta and share the sauce and topping.
  • If you or your family members are used to processed ketchup or tomato sauces, you may not think this sauce is sweet and salty enough. (Heinz ketchup is 30% sugar). In this case you may want to add a few more dates or drops stevia and some more salt until your taste buds are adjusted.