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Raw pasta puttanesca in a green ceramic bowl — cucumber noodles with tomato-olive-caper sauce, fresh basil, parsley, and macadamia parmesan on a light wood surface
Raw Food Feast Recipes by Mirjam Henzen

Pasta Puttanesca (Raw, Vegan, Oil-Free, Gluten-Free)

The sauce alone will stop you - sun-dried tomatoes, kalamata olives, capers, and a kick of chili blended into a sauce with real backbone. Piled over cucumber noodles and topped with macadamia parmesan. This is raw Italian pasta puttanesca done right.
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Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 1 serving
Course: Main Course
Cuisine: Italian
Calories: 255
Ingredients Equipment Method Nutrition Notes

Ingredients
 

  • 2 large cucumbers spiralized with the spaghetti blade
  • 2 tbsp kalamata olives pitted and halved
  • 2 tbsp capers
  • 2 tbsp basil leaves chiffonade cut
  • 2 tbsp flat parsley finely chopped
  • ½ tsp chili flakes or pul biber
Puttanesca Sauce
  • ¼ cup oil-free sun-dried tomatoes (25 g) soaked 4 hours and drained (keep the (sunny) soak water)
  • 200 g tasty tomatoes seeded and roughly chopped
  • 1 tbsp caper brine
  • 2 tbsp sunny soak water (soak water from the sun-dried tomatoes)
  • 7 oz sweet onion (20 g) roughly chopped
  • 1 garlic clove
  • ½ tsp chili flakes or pul biber
Macadamia Parmesan

Equipment

Method
 

  1. Add all puttanesca sauce ingredients to a high-speed blender and blend until completely smooth.
  2. Stir the kalamata olives, capers, basil, and parsley into the sauce.
  3. Finely grate the macadamia nuts. Add to a small airtight jar together with the nutritional yeast, onion powder, garlic powder, and fleur de sel. Close the lid and shake lightly until everything is well combined.
  4. Peel the cucumbers and use a spiralizer to create the noodles. Spiralize right before serving for the best texture.
  5. Add the cucumber noodles to a deep plate. Top with the puttanesca sauce and a generous spoonful of macadamia parmesan. Alternatively, mix the sauce through the noodles first and then top with the parmesan. Finish with basil, parsley, and chili flakes.

Nutrition

Serving: 1servingCalories: 255kcalCarbohydrates: 43gProtein: 11gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1210mgPotassium: 2200mgFiber: 9gVitamin A: 3100IUVitamin C: 67mgCalcium: 130mgIron: 4mg

Notes

Store the left over sunny soak water (sun-dried tomato soaking water) in an airtight container to add to sauces, soups, and dressings for extra flavor. I also love to add the sunny soak water to wraps and flatbread recipes!
Use the fettuccini blade for a fun pasta alternative or any blade you like.

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