Zucchini Pasta with Raw Tomato Sauce

Vegetables often have more flavour and are higher in nutrients when eaten raw. Enjoy this flavourful "pasta" dish without the extra carbs

Skip the stove! Try this delicious zucchini and tomato sauce dish completely raw

Lululemon co-founder Amrita Sondhi offers up decadent vegetarian recipes, like this zucchini pasta with raw tomato sauce (preceded by simple dal soup), to balance the mind, body and spirit in her second cookbook, The Tastes of Ayurveda


This is a gorgeous raw dish, full of bursts of flavour that will surprise and impress guests. 


  • 2 medium zucchinis
  • 5 ml (1 tsp) good salt

Tomato Sauce:

  • 1 garlic clove
  • 80 mL (⅓ cup) chopped onions
  • 125 mL (½ loosely packed cup) fresh, basil leaves
  • 30 ml (2 tbsp) extra virgin olive oil
  • 15 ml (1 tbsp) lime juice
  • ground black pepper, to taste
  • ½ serrano chili (optional)
  • 750 ml (3 cups) chopped fresh tomatoes
  • 2 ml (½ tsp) good salt
  • 4 – 6 sprigs fresh basil, for garnish 


  1. Using a vegetable peeler, create long thin strips of “pasta” from the zucchini and place in a bowl. Sprinkle evenly with salt and toss.
  2. In a blender or food processor, mince garlic and onions. Add remaining sauce ingredients, except sprigs of basil, and blend until smooth.
  3. Let sit for 30 minutes, so the flavours can marry.
  4. Pour sauce over zucchini “pasta” in individual bowls. Garnish with basil sprigs, and serve. 

Makes 4 – 6 servings.

Variation: Lightly toast 60 ml (¼ cup) pine nuts in a frying pan for a few minutes. Leave whole or mince slightly, then sprinkle a little on top of each serving.

Recipe from The Tastes of Ayurveda by Amrita Sondhi

Originally published in BC Home & Garden magazine. For regular updates, subscribe to our free Home and Garden e-newsletters, or purchase a subscription to the magazine.