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zucchini noodles with red beet sauce

Zucchini Spaghetti with Beetroot Sauce

  • Author: The Green Creator
  • Category: pasta with beetroot sauce
  • Cuisine: vegan, vegetarian, healthy, raw, sauce, plantbased


A delicious and light spaghetti made out of zucchini and an amazing healthy beetroot sauce with garlic.


  • 2 zucchinis
  • one medium to large onion
  • One tablespoon of coconut oil
  • 1 large raw beetroot, peeled and chopped in pieces
  • half to 3/4 cup of soaked cashews
  • 2 garlic cloves, chopped
  • a tiny bit of water to get the blender running (If you leave out the water you will create a pesto!)
  • nutritional yeast (about two to three teaspoons)
  • salt and pepper to taste


  1. Spiralize 2 or 3 zucchini and put to one side. Keep in mind they shrink a lot. So better make a bit more.
  2. Cut the onions in coconut oil. Bake the onions first and then add the zucchini once they are nice and soft. At high heat stir until nice and tender.
  3. Blend the cashews with the beetroot in a blender or food processor and then add the rest of the ingredients to the sauce.
  4. Serve with the zucchini spaghetti