Raw Veggie Fettuccine Alfredo. Vegan, GF recipe.

I can not imagine my life without pasta. This is the reason why I got few extra kilos around my waist after the winter. This is don’t make me upset, I have pasta alternative for detox days. Zoodles (zucchini noodles), delicious and nutritious at the same time. Zucchini pasta has that al dente pasta texture – and, if you peel a zucchini before you spiralize it, it has the same look as regular spaghetti. I add some carrot, radish, and cucumber for a fresh taste. The сreamy avocado sauce works so well here. Finish the dish with a good portion of “Vegan Parmesan” or nutritional yeast and a handful of spicy radish sprouts.



2 Serves

  • 2 Medium size zucchini, spongy part with seeds removed
  • 1 Daikon radish, peeled 
  • 1 Medium size carrot, peeled
  • 1/2 Telegraph cucumber, part with seeds removed

For sauce:

  • 1 Big ripe avocado, peeled and pitted
  • 1/2 Cup cilantro leaves
  • 1 Tbs of lime juice (lemon juice)
  • 1/3 Cup of drinking water
  • Himalayan salt 
  • Pinch of cayenne pepper

+ 4 Tbsp Nutritional Yeast, Radish Sprouts for garnish

High-Speed Blender and Vegetable Peeler (Mandoline or Spiralizer)

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Radish sprouts are a very high health sprout with excellent levels of vitamins and minerals. Sprouting took 5 days. Taste is so good, hot and spicy! Perfect for macro bowl and salads.


Using either a vegetable peeler or a spiralizer, peel zucchinis, daikon, cucumber, and carrot into long noodle shaped strips. I like to keep zucchini skin on if it soft and tender, the skin has a lot of nutrients too.

For Sauce combine all ingredients in the blender and mix well until smooth. If the mixture is too thick, slowly add more water or lemon juice until it reaches the preferred taste and consistency.

Pour over fettuccine. Sprinkle with nutritional yeast and radish sprouts. Mix it all up and dig in! Enjoy!




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