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This is definitely a recipe that takes longer to write down then to make. Raw fettuccine alfredo is the perfect recipe for you if you crave something quick, light, refreshing and flavour-packed. Especially if you are looking for something that doesn’t require heat to make it. It’s a really awesome and healthy recipe for warm summer days, especially if you are bored of simple lettuce salads.
I was avoiding buying a spiralizer for ages, simply because my kitchen is way to small for getting any new kitchen tools. Of course I couldn’t hold myself back after a while, but for a long time I made zucchini noodles without a proper spiralizer.
So how to spiralize without a a spiralizer? How to make super delicious zoodles?
- Use a knife. It can be a bit time consuming, but if you are a pro with your knife it shouldn’t be a problem. Just slice/julienne the zucchinis very thinly until you achieve your desired pasta shape.
- You can also use a cheese grater. It makes shorter noodles than the spiralizer, but they taste just as good. Just put the grater on its side, with the big-thick grater facing up. Grate the zucchini lengthwise along the grater in long strokes, so you get zucchini strips.
- Or use a normal vegetable peeler. This way you will create pappardelle style noodles, which are the best with tomato sauce.
- If you feel like you need a real tool, but you don’t want to spend that much money or you have a small kitchen like I do, something like a julienne peeler or a handheld spiralizer are just the perfect options for you. I can recommend this Zyliss Julienne Peeler and this Brieftons Spiral Slicer.
- Some mandolins also come with a julienne attachment. Use the mandolin to create zucchini ribbons.
So use whatever you like to turn your zucchinis into noodles, this recipe will be super delicious each way! It’s such a satisfying summer dish, it’s hard to believe it’s all raw and takes only 10 minutes to make.
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Raw Fettuccine Alfredo
- Total Time: 10 mins
- Yield: 3-4 1x
Ingredients
- 4 zucchinis
- 1 cup of soaked cashews
- 1/4 cup of nutritional yeast
- 2–3 cloves of garlic
- 1/2 cup of water
- 1 lemon, juice
- pinch of freshly ground nutmeg
- handful of pine nuts (optional)
- salt, pepper
Instructions
- Start by spiralizing 3 and a half zucchinis.
- Add half of a zucchini (and the little leftovers from the spiralizing), cashews, nutritional yeast, garlic, lemon juice and seasoning to a blender and blend until completely smooth. Adjust consistency with water.
- Mix together zucchini noodles with the sauce. Serve with pine nuts on top. Enjoy!
Notes
Use yellow zucchinis or peel green zucchinis before spiralizing to get a more realistic pasta.
- Prep Time: 10 mins
- Category: Salad
Wow! What a lovely recipe, Evi! Love the way how you spiralized zuchinni without spiralizer! Lovely share! 🙂
Thanks, Anu 🙂
I don’t have a spiralizer, and I’ve been avoiding making zucchini pasta so far exactly because of this time consuming issue. But after this post and the beautiful pictures, I may need to try it:) Nicely done, Evi!
I perfectly understand you, I felt the exact same way. I made zucchini pasta for only one (me) without a spiralizer 😀
I avoided buying a spiralizer too for ages – mostly because of the price 😉 – and I loved using the “grater-method”. I do however love my spiralizer, but come to think of it , I haven’t used in a while. Guess I should try this then sometime when I come home from holiday. Looks so delicious. I just love alfredo 😀
Yes, I really loved the grater method too. But only for making a small amount, I would have never made zucchini pasta for a family without a spiralizer….I am so lazy 😀
Looks amazing, Evi! I have never made zucchini noodles before, but it’s been so hot here in San Francisco that they are sounding very appealing and refreshing right now. Thanks for all the helpful tips!
You have to try them, Julia! Zucchini noodles are the best food on hot summer days 🙂
I was beginning to think I was the only blogger without a spiralizer 🙂 I want one, but just haven’t gotten around to getting one and tbh I have a resistance to owning another clunky tool in the kitchen. I’ve already got so many gadgets and zero storage space… Anyhow, this pasta looks amazing — spiralizer or not 🙂
I perfectly understand you. I have so many stupid tools too, which I never use and totally regret buying. In fact I am perfectly fine with only a good knife and a food processor in the kitchen….I was also perfectly fine without a spiralizer, however it’s good to have one, it forces me to eat a veggie noodle more often 🙂
I’m with ya on the Spiralizer. My kitchen is small too and so I really think long and hard before adding any new tools to my space. But I did it. Last year, I bought one. I love it, but am not sure I use it enough to justify it… not like my VitaMix anyway! I also got a julienne peeler and it is fantastic! Quick, easy, hand held. Love it!
This recipe is just what I needed right now. So much zucchini comin in from the farm… and I see cashews in the ingredient list as the sauce! Hooray for cashews! Thank you for this Evi. Gorgeous photography!
Thank you, Traci!
Unfortunately I don’t own a VitaMix, but I am pretty sure I would use it everyday. A few month ago my food processor and blender broke on the same week and I felt like dying on that few days until I couldn’t buy I new one.
I definitely don’t use my spiralizer as often as my blender, but when it’s hot here I eat veggie noodles a few times a week…then the cold weather comes and my spiralizer has a winter sleep 😉
I have just purchased the zyliss peeler and it works great. Thanks for the recommendation.
I will try this recipe too, alfredo is my favourite food 🙂
I am happy you like it! That peeler is such a cool device 🙂
Wow! What a lovely recipe, Evi! Love the way how you spiralized zuchinni without spiralizer! Lovely share! 🙂
Thanks, Ramendra!
I love spiralizing veggies so much 🙂
Hi! I abslutely love this simple but yummy dish! However I don’t really like cashews. Is it possible to use soaked almonds instead of cashews?
Hi Daphne,
Yes, absolutely, almonds would work here too! The taste might be a bit different, but I’m sure still delicious 🙂
Incredibly easy to make and delicious! This is our new favorite meal. Thank you.
I’m super glad to hear you like the recipe 🙂
This recipe is phenomenal!!!! I’m a raw vegan and it’s great to have a meal that’s fast to make and taste so incredible. You are very gifted and thank you !!! My dinner was soooooo divine ❤️
This recipe is phenomenal!!!! I’m a raw vegan and it’s great to have a meal that’s fast to make and taste so incredible. You are very gifted Evi ! Thank you !!! ❤️
Hey Tina,
I’m so glad to hear you liked this! And thank you so much for your sweet comment 😘
good morning, I just made this sauce for some zucchini and carrot noodles!
I made a few minor tweaks, I used lime instead of lemon because that’s all I had, and I added a heaped tsp of miso paste, some pecans, hemp seeds and a bit of turmeric for colour.
it’s really delicious! thank you for such a simple, fast and delicious recipe. Nat
I’m so glad you liked this, Nat. Your additions sound awesome, I really want to try them now too! 🙂
5 Stars just for helping to get people to eat cleaner. I feel like when we sacrifice we always get rewarded. I know Cashews are heat treated so they arent actually raw, but its still way better than most conventional modern meals. I think to go fully raw you could go all pine nuts, or a mix of pine nuts with some other unpasteurized nut. I just ate something similar to this but it called for alot less lemon. It also calls for rosemary instead of nutmeg, and ofc black pepper which is key with fettucini. I’m gonna try it again with lots of lemon like You call for next time 8D . It definitely needed more sour and spice for me it was too sweet with barely any lemon. _peace
Thanks, Clay! I hope you try and enjoy this 🙂