Vegetable Spaghetti with Tomato Sauce, Nut Balls, and “Parmesan Cheese”

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Mamma mia! Enjoy this raw Italian feast with a new parmesan cheeze.


  • 1 carrot
  • 1 red bell pepper
  • 1 zucchini
Nut Balls
  • 1/3 cup nutritional yeast
  • 1 teaspoon Himalayan pink crystal salt and pepper, more to taste
  • 1 cup walnuts (soaked and dehydrated if possible)
  • Curry powder - optional


  1. Slice all the veggies very thin on a mandolin, by hand, or using a spiralizer.
  2. Sprinkle on a little olive oil and salt and set aside.
Nut Balls
  1. Pulse almonds, walnuts, and garlic in a food processor until they're in a very rough flour size.
  2. Add spices of your choice and salt.
  3. Add olive oil until the mixture is crumbly, but sticks together when you shape it.
  4. Shape it all into nut balls and refrigerate for an hour or so. Or you can dehydrate them for 2-4 hours.
  1. Process tomato, mushrooms, sun-dried tomatoes, garlic, salt, and your choice of spices until it's like a thick sauce.
  2. Add olive oil until you get the consistency you want.
  1. Process walnuts into a rough floury mix, add in other ingredients until you have a crumbled Parmesan cheese texture. Adjust according to taste.
  1. Pour sauce onto noodles and mix well, until all are coated. Serve with the nut balls and top with cheeze. Enjoy!
Emily von EuwAbout Emily von Euw

Emily von Euw is the creator of This Rawsome Vegan Life, a blog dedicated to sharing wholesome, raw, vegan recipes and information about the lifestyle. She is currently writing her first cookbook all about raw desserts. Emily lives In Vancouver, British Columbia, Canada and is studying at university. She enjoys anything outdoors, as well as experimenting in the kitchen, reading, getting to know her readers, petting her cats, and dancing! In the future she hopes to build a tiny house on wheels and travel somewhere tropical to leave among nature. For now, she just wants to make delicious, healthy, cruelty-free recipes for you.

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