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Spaghetti with Aioli Sauce
September 13, 2009
This recipe comes from the pages [page 102 to be exact] of Angelina Elliot’s raw gourmet recipe book, Alive in 5, Raw Gourmet Meals in Five Minutes. Her recipe book offers quick, easy, living raw vegan recipes: Beverages, Breakfast, Appetizers, Heavenly Salads, Soups, Sauces, Delightful Entrees, and Scrumptious desserts - for those of us who are on the go and who want to make healthy delicious recipes in minutes.
In this book Angelina explains some of the benefits of raw vegan food, and lists the raw pantry staples and essential equipment used to make the recipes in Alive in 5. She also talks about healthful tips, gives a guide to fruit, how to store your fruit and vegetables, and even offers a meal plan.
In last months newsletter I made an announcement, I said “Before the end of the month [the end of the month being August], I will post a book review of Alive in 5, along with a recipe from its pages, and offer two copies as gifts.”
Clearly I’m running late on my promise, and I’m making good on it here. I’m offering two copies of Alive in 5 as a gift so you can fill your recipe book library with an, or perhaps another, awesome living and raw food recipe book. This way there will be no excuse for not making wholesome healthy recipes. On September 30th, I will draw two names from the comments section below, and contact the two individuals via email. If you participated in the giveaway of this book in last month’s interview with Angelina, you are more than welcome to participate again.
Now about this recipe. I whipped this up in no time and it is delicious. The aioli sauce aka garlic sauce is divine. Consistency wise, it isn’t thick like the classic French version, it’s more of a liquid like goodness but the color is reminiscent of an original aioli sauce. For the Italian seasoning, I had fresh basil, rosemary, oregano, thyme, marjoram - a typical combination to create Italian seasoning - and added about 1 tablespoon of each to the blender. This sauce smells so fresh and well, garlicky. Being a garlic lover, I decided to double the recipe.
Spaghetti with Aioli Sauce
Garlic lovers will ask for this again and again.
1/4 cup extra virgin olive oil
3 - 4 tablespoons freshly squeezed lemon juice
1 teaspoon Himalayan sea salt
3 small garlic cloves
1/2 teaspoon Italian seasoning
1/8 teaspoon freshly ground black pepper
Using a vegetable peeler or spiral slicer, cut the zucchinis into long thin strips to create vegetable “spaghetti”. Combine the olive oil, lemon juice, garlic, sea salt, Italian seasoning, and black pepper into a blender, and process until smooth. Pour over the zucchini pasta and serve.
Serves 3
Related posts:
- Neatballs with Puttanesca Sauce
- Mini Sweet Peppers Stuffed with Herbs de Provence Pesto
- Gazpacho
- Apple Pie
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Thanks for sharing authors, their recipes and others as well. If anything they are absolutely luscious looking. I can never get enough and that’s nuts when I have boat full myself. Suppose we never get enough!
Carol - I’m with you, I don’t think I’ll ever get enough of books either.
I’m a garlic lover too. So I’m going to make this one. Thanks for sharing.
Hi Eve - this recipe is so delicious ~ enjoy it. :-)
This looks so delicious! I’ve recently discovered sea spaghetti and I love garlic. Could be a magic combination. Thanks :-)
Hi Anthony - Mmmm, sea spaghetti + aioli sauce = deish!
I cannot cook with garlic, my husband becomes ill from it, even though he loves the taste. However, I am intrigued with the idea of using our tons of home-grown zucchini this way. Thanks! I’ll try it tonight.
Hi Ann - thanks for stopping by. Do try making zucchini spaghetti. I think you’ll be surprised how easy and fun it is to make, and how delicious it is. Use it as you would any type of pasta.
I’m a true garlic lover, so I’m all over that recipe!! And thank you again for sending me that book :)
Hi VeggieGirl - Oh I would love to know how you like this recipe. Remember this recipe is on page 102 of your new raw recipe book. Oh and you are so welcome. It was my pleasure. Enjoy it. :-)
Hello! Thank you for posting this recipe and review! I love aioli!!! I love garlic too! I’m Italian what can I say ;-D. In fact, prior to being raw, one of my favorite treats was garlic stuffed olives and pickled garlic. Mmmmm…divine!!! I’d love to win a copy of this most excellent recipe book, but if not…much appreciation to you for your wonderful site and great posts! Have a great day!
Serena
Hi and thank you Serena! Garlic stuffed olives and pickled garlic. Wow, sounds good to me. :-D
Love this book and this recipe! It’s one of my go-to for fast, yummy meals :)
Hi Nicole - do you have a favorite recipe from this book?
This looks delicious and I am captivated by the name. Aioli is one of the things i miss most. Can’t wait to try this one!
Hi GirlonRaw - I hope you try this recipe. It’s super delicious.
That looks delicious :) And not too complicated which is an added bonus :)
Thank you for posting this….
andra
Hi Andra - your welcome. I hope you will try this recipe, I think you will love it.
What a simple dish! I’m heading for the herb bed first thing in the morning to make a really fresh herby aioli! And that big zuke I saw lurking in the garden bed now has a destiny…thanks so much for sharing inspiring info and recipes…
Hi and your welcome Candy. :-) How did your herby aioli turn out? Those zucchinis can grow to be enormous. I bet you got more noodles from it then you would have ever needed.
Simple and loaded with garlic — I ask you, is there a better recipe combination?
Okay, I want the scoop on the magic purple tomatoes gracing the dish above. These must only grow in Cali, cuz, sadly, I have never encountered them here.
Szia EarthMother - aw, another garlic lover. The scoop - that is a sliced Rosso Bruno. It’s a dark greenish, red/purple tomato that is utterly delicious. Next time you are shopping ask the produce person/farmer’s market if they can carry some.
This looks lite and yummy. This is my kind of meal…its quick and easy with garlic. :)
As I began reading your post, I thought, man, I need to get this recipe book. I didn’t know you were doing a give away until I read a little further.
I love your photos!
http://www.naturalrawliving.com
Hi and thank you Evelyn! This recipe is so simple and so good and lite, I could eat a giant bowl full, really.
Thank goodness! I am just setting out to go raw for the first time in my 52 years and I am a bit (read: A LOT) overwhelmed by all the preparation time required to do some of the recipes. The title of the book jumped out at me. I am right now making some “make ahead” staples, like buckwheat granola to have ready on hand. Thank you so much for sharing.
I really look forward to this newsletter.
Welcome Patricia! Glad you stopped by. It doesn’t have to be overwhelming. You hit on one great point and strategy, “make it ahead”. Make as much of a given recipe in advance as possible and store properly, generally in the fridge, until ready to continue the recipe or assemble/plate it. If you have any questions, don’t hesitate to contact me. I’ll try and help you as much as I can.
Mmmm i love garlic, and try to limit my nut intake to smoothies & desserts so this looks like a marvelous winner to pair with a sliver of raw cashew based cheesecake :D.
Thanks for posting!
Hi Kat thanks for stopping by and I hope you enjoy this recipe. :-)
I’ve been looking for some more accessible raw recipes, meaning i don’t need all the expensive gadgets, since i’m just starting out and already crave variety. This recipe and the book look like a good place to start. Thanks for the heads up.
Your welcome Melynda. Yes this recipe is super easy to make and super tasty. You’ll enjoy it I’m sure.
I actually tried this recipe because I didn’t feel like a nut cream, pesto or tomato sauce. Awesome!! I love garlic! So simple and easy to make. It’s like raw fast food :-)
YAY! Astrorainfall - So glad you tried this recipe and loved it! :-)
Can I get lucky twice in a row? Is that possible?
This recipe reminds me of the raw zucchini noodles I make, which is super delicious too.
Hi Elena - Lucky twice! Sure why not. In this case, it all depends on the online number generator. I use it because I just can’t do it myself. I wish I could give everyone a book or whatever is being offered. Perhaps some day I’ll be able to do just that. :-)
I’m new to eating raw and this recipe looks awesome. I’m not very creative in the kitchen and would have never thought to use zucchini as spaghetti. Thanks for this idea! Sounds yummy :-)
Hi cApRiCoN07 - I was challenged when I typed your name. :-) Congrats on going raw. Let me know if there is anything I can do to help you. I’ll do what I can. :-)
Wow! This sounds very nice, as I love garlic. And so simple. Very me :D
Hi Belind - it’s simply delicious! :-)
made the spaghetti with aioli sauce for lunch today and could not stop eating it. it took all of maybe 15 min to prepare and is just wonderful. talk about guilt free…..love your recipes and so glad i found you.
I know Sophia this recipe is so good, it is hard to stop eating it! Now I’m craving it, again. Well, I can just whip up it in no time and enjoy.
please submit my name for the drawing. thank you :)
YUM! This looks great! I need to get some Kelp Noodles and try this out, since I am not a huge zucchini noodle fan.
Dear Ingrid,
now you’ve got me dreaming of garlic… :)
I’m currently on a water fast (day 14 of 21, yay!) and I am so looking forward to making a new detox’d start with raw foods.
Thanks for sharing this wonderfully simple recipe, can’t wait to taste it!
All the best,
Katharina
Hi Katharina! Thanks for stopping by. WOW! A water fast…. how do you feel? I imagine you must feel exceptionally clean, light, and euphoric. I never done a straight water fast, but something very close…. fasted on water and herbal tea a few times from 7-8 days. Good luck on the rest of you water fast journey. I would love to hear how it went.
I LOVE her chocolate ice cream Ingrid! Especially on hot weeks like this : )
This looks delicious, and I love anything with garlic. Thanks for sharing!
Thanks for highlighting this easy recipe! I’m always looking for new ideas, and this website helps!
ANNOUNCEMENT
Congratulations to Evelyn of NaturalRawLiving and Lauren of Ginger Is The New Pink!!! They each will receive a copy of Alive in 5! Enjoy your gift.
Thank you to everyone who participated in the drawing. :-)
WOW… Cacao and herb? Didn’t realize such a thing. Stared raw tues. last week, and today is the first day with no hunger pangs that usually lasted for most of the day. Made the best spaghetti(crook neck squash) with marinara sauce last night and all enjoyed it. I will try the aioli sauce next week. Garlic sauce,, yumm.
Chocolate is a favorite of mine and was eaten daily. Little bites of a dark chocolate bar throughout the day gave me satisfaction, plus knowing there where good nutrients in it is a plus. Sooo, thinking that cocoa was taboo in the raw diet was like loosing a good friend. I eagerly await the cocoa recipes.
The adventure continues !!
Thanks for listening.. Denise
What do you do with the salt—perhaps throw it over your schoulder for good cooking luck?
Hi Bernie - Ha! You could but it would be better to add it to the recipe. ;-) I see what you mean. Darn those dangling ingredients. I’ve updated this post, adding the sea salt in the instructions. I appreciate that you took the time to point this out to me. Thanks. :-)