This vibrant zucchini pasta combines crisp spiralized veggies with a creamy, protein-packed hemp seed alfredo for a nourishing, satisfying meal.
High in plant-based protein, omega-3 fatty acids, and fiber, it’s naturally low in carbs and saturated fat.
Quick, easy, and full of fresh flavor, it’s perfect for everyday lunches, light dinners, or make-ahead meal prep.

20-Minute Alfredo Sauce Zucchini Noodles
Equipment
- Spiralizer or vegetable peeler – 1
- Large mixing bowl (1)
- Small bowl – 1
- Food processor (for hemp seed alfredo and optional vegan parmesan) – 1
- Measuring spoons – set
Ingredients
- 4 medium zucchini ends trimmed
- 1 red bell pepper seeded and julienned
- 2 heaping cups baby spinach thinly sliced
- 1 lemon juiced (about 2 tablespoons)
- 1 recipe Hemp Seed Alfredo Sauce
- Small handful fresh basil leaves thinly sliced
- Sea salt to taste
- Freshly ground black pepper to taste
- Vegan parmesan optional, for garnish
Instructions
- Spiralize the Zucchini Noodles: Begin by preparing your zucchini. Trim off both ends to remove the tough stem and blossom tips. Using a spiralizer, carefully turn each zucchini into long, thin noodles that resemble spaghetti. If you don’t have a spiralizer, use a vegetable peeler to shave the zucchini lengthwise into wide ribbons. Aim for uniform thickness so the noodles marinate and coat evenly. Place the zucchini noodles in a large mixing bowl and gently fluff them with your hands to separate any strands that stick together.
- Prep the Fresh Vegetables: Next, prepare the red bell pepper and spinach. Remove the seeds and membranes from the bell pepper, then slice it into thin, matchstick-like julienne strips. Wash and dry the baby spinach, then chiffonade it by stacking the leaves, rolling them tightly, and slicing them into very thin ribbons. This ensures the spinach blends beautifully with the noodles without overwhelming the texture. Add both the bell pepper and spinach directly into the bowl with the zucchini noodles.
- Marinate with Lemon Juice: Squeeze the juice of one fresh lemon over the zucchini, bell pepper, and spinach. Gently toss the vegetables with your hands or a large spoon to coat every strand and piece in the tangy citrus juice. Let the mixture sit for about 10 minutes. This short marination time allows the zucchini and spinach to soften slightly and absorb the bright lemon flavor, enhancing the overall freshness and taste of the dish.
- Prepare the Hemp Seed Alfredo Sauce: While the vegetables are marinating, prepare the hemp seed alfredo sauce. In a high-speed blender or food processor, combine hemp seeds, a splash of water or plant-based milk, a touch of garlic, nutritional yeast, lemon juice, and salt. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasonings to achieve a perfectly balanced, nutty, and tangy sauce. The hemp seeds provide a rich source of plant-based protein, omega-3s, and healthy fats, giving this pasta its signature creamy texture without any dairy.
- Combine Pasta with Sauce: Once the vegetables have marinated, add the freshly chiffonaded basil leaves to the bowl.Pour as much hemp seed alfredo sauce over the zucchini noodles as you like. Using tongs or two large spoons, gently toss the noodles, peppers, spinach, and basil together. Ensure every strand of zucchini is coated evenly with the creamy sauce, but avoid overmixing to keep the noodles fresh and crisp. Taste a small bite and season with sea salt and freshly ground black pepper as needed.
- Garnish with Vegan Parmesan (Optional): For an added layer of flavor, sprinkle a small amount of vegan parmesan over the top. You can either use store-bought vegan parmesan or make a quick homemade version by processing raw cashews, nutritional yeast, and a pinch of salt until it resembles finely grated cheese. This adds a slightly nutty, cheesy finish that complements the creamy hemp seed sauce perfectly.
- Serve Immediately: Divide the zucchini pasta evenly between serving bowls. Serve it immediately while the noodles are fresh and crisp. The combination of tangy lemon, fresh veggies, aromatic basil, and creamy hemp seed sauce creates a dish that is satisfying, nutrient-dense, and visually appealing. Enjoy this raw vegan zucchini pasta as a quick lunch, a light dinner, or a make-ahead meal for busy days.
Notes
- Use fresh, firm zucchini for best texture—soft or overripe zucchini can become watery.
- Marinating the noodles in lemon juice not only adds flavor but helps soften them slightly.
- Hemp seed alfredo can be prepared ahead and stored in the fridge for up to 3 days.
- Adjust the sauce quantity to your preference; more sauce makes it creamier, less keeps it light.
- Experiment with additional vegetables like cherry tomatoes, shredded carrots, or cucumber ribbons for extra color and nutrients.
- Optional vegan parmesan adds a cheesy, nutty finish but can be skipped for a raw, lower-fat version.
Chef’s Secrets: Elevating Raw Zucchini Pasta
The key to an exceptional raw zucchini pasta lies in preparation and balance.
Always aim for uniform noodles to ensure even marination and a pleasing bite.
Lemon juice not only brightens the flavor but slightly softens the zucchini, creating a tender-yet-crisp texture.
When making the hemp seed alfredo, blend thoroughly for a silky, smooth sauce—scrape down the sides of your food processor for consistency.
Fresh herbs like basil enhance aroma and flavor; adding them at the end preserves their brightness.
Finally, taste and season carefully—sea salt and black pepper are simple but crucial for highlighting the natural flavors of the vegetables.
Serving Suggestions: Delicious Ways To Enjoy
This raw vegan zucchini pasta is versatile and can be served in multiple ways.
For a quick lunch, plate it with a wedge of lemon on the side to enhance freshness.
For a more substantial meal, pair it with roasted chickpeas or crispy tofu for added protein and texture.
Garnishing with toasted pine nuts or seeds adds crunch and healthy fats. A light drizzle of extra-virgin olive oil or a sprinkle of microgreens elevates the presentation.
It’s a perfect dish for summer or a vibrant, nutrient-packed weeknight dinner.
Storage Tips: Keeping It Fresh Longer
Raw zucchini pasta is best enjoyed immediately for optimal texture, but leftovers can be stored with care.
Keep the noodles and sauce separate in airtight containers in the refrigerator for up to 2–3 days.
If already mixed, note that zucchini releases water, so the noodles may become slightly softer—simply drain excess liquid before serving.
Hemp seed alfredo can be stored separately for up to 3 days and may thicken in the fridge; thin with a splash of water or plant-based milk before tossing with noodles.
Avoid freezing, as raw zucchini loses its crispness when thawed.
Frequently Asked Questions
1. Can I use other vegetables instead of zucchini?
Absolutely! Spiralized carrots, cucumber, or yellow squash are great alternatives.
Keep in mind that zucchini has a neutral flavor and slightly soft texture, so other vegetables may alter the taste and marination time.
2. Is this recipe suitable for meal prep?
Yes. Store the zucchini noodles and hemp seed sauce separately in airtight containers in the fridge.
Combine them just before serving to maintain the best texture and flavor.
3. Can I make the hemp seed alfredo in advance?
Definitely. Hemp seed alfredo can be prepared up to 3 days in advance and stored in the refrigerator. Re-blend slightly before using if it thickens.
4. How can I make this recipe more protein-packed?
Add plant-based protein sources such as cooked chickpeas, edamame, tofu cubes, or roasted tempeh.
The hemp seed alfredo already provides some protein, so these additions make it even more satisfying.
5. Can I replace hemp seeds with another nut or seed?
Yes, sunflower seeds, cashews, or blanched almonds can work well for the creamy sauce.
Hemp seeds have a distinct nutty flavor and omega-3 content, so replacements will alter taste and nutrition slightly.