Raw Pasta Revolution #4 – Spaghetti Bolognese

imageContinuing with my theme of raw pasta dishes, we move onto what has to be the penultimate classic pasta dish – spaghetti bolognese.

A favourite for everyone from children to grandparents, the combination of rich tomato sauce and long spaghetti noodles is always a winner.

So – how to make it raw?  Thankfully, Rebecca from Shine on Raw has done the hard work for us, and created a very tasty version of the traditional dish.  I tried it for the first time last night, and I must say that the result was pretty darn good.  I even used the suggested garnish of olives, and found that they blended in well (that’s pretty good for a non-olive lover).

If you decide to give it a whirl, I’d love to hear your thoughts.

Original recipe from Shine on Raw:


  • 2 zucchinis
  • 1 cup of tomatoes
  • 1/2 cup of sundried tomatoes
  • 1/4 chopped onion
  • 1/2 cup chopped fresh basil
  • 2 tablespoons of fresh rosemary leaves
  • 2 tablespoons of olive oil
  • 1 date
  • 1 teaspoon salt
  • Pinch of ground pepper
  • 1/2 cup of chopped walnuts


  • Use a spiraliser to make ‘spaghetti’ from the zucchinis
  • Add all sauce ingredients, except the walnuts, to a blender and blend until you reach your desired consistency
  • Stir through the walnuts
  • Pour over the pasta and mix through
  • Top with chopped black olives

My Notes

  • Once again, I didn’t have all of the specified ingredients (when will I learn??), so had no onion or rosemary.  The sauce was still full of flavour, and I didn’t find it lacking
  • I used semi-dried tomatoes instead of sundried
  • The original recipe states to peel the zucchinis, thus providing more traditional white spaghetti.  I always leave the skin on though, in order to keep all of those extra goodies.



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