Raw Pasta Sauce

Raw Pasta Sauce - Quirky Cooking

This is the most delicious pasta sauce – I like it better than cooked sauces! And it’s so quick and easy. If you like your ‘comfort food’ and are scared to try eating ‘raw,’ why not start with this recipe – it’s satisfying and not so different that the family will complain! I’ve adapted this from one of Serene Allison’s recipes from her wonderful raw ‘cookbook,’ Rejuvenate Your Life. Try to use organic ingredients if at all possible.

The sunflower seeds make this sauce taste ‘cheesey’ – you honestly don’t need cheese on it! You can also add some fresh chilli if you like it hot, and you can use dry herbs if you don’t have fresh (but use less!).

Note: You can find Fine sea salt, Aussie Kibble Pepper and Organic Garlic for this recipe in my online store!

Place all ingredients in Thermomix mixing bowl (or food processor) and blend for 1 min/speed 8.

– 3 very large (or 6 small) tomatoes, quartered (preferably organic & vine ripened)
– 100g sun dried tomatoes
– 1 capsicum, quartered and deseeded (opt.)
– 2 spring onions, trimmed and halved (opt.)
– a large handful of fresh basil leaves
– 1 small sprig fresh rosemary leaves
– 80g extra virgin olive oil
– 2 cloves garlic
– ground black pepper
– 1 tsp fine sea salt
– 1 tsp onion powder
– 4 pitted dates
– 1 Tbsp tamari sauce
– 1 Tbsp balsamic vinegar
– a handful of sunflower seeds
(for creaminess)


Raw Pasta Sauce - Quirky Cooking


Serve the sauce over raw zucchini peeled into extra thin strips, instead of pasta. Or if you think your family won’t eat that, cook up some spelt fettucine, and have it with that instead. Don’t warm up the pasta sauce – it’s supposed to be room temperature.
Raw Pasta Sauce - Quirky Cooking


20 thoughts on “Raw Pasta Sauce

  1. Annie @ SisterWisdom says:

    This sounds fantastic. I’m hanging on to this recipe for summertime, when my three or four tomato plants hit their peak production and I get tired of tomato sandwiches…
    Thanks for sharing it!

  2. Anonymous says:

    I tried this the other night. Wow! I didn’t have any dates on hand, or balsamic vinegar, so I substituted vin cotto. This sauce is so delicious!!
    We had it with spelt pasta as recommended, and my husband actually requested the zucchini version next time! This is my first raw recipe but I’ll be checking out others now.

  3. Anonymous says:

    This is a very good recipe, so delicious. Thank you for sharing. But only is one thing I change is I put only 1 date coz I don’t like it too sweet.

  4. Thermomix Blogger Helene says:

    Hi Jo – Super recipe! Thanks for mentioning it. It’s PERFECT for serving with Benriner ‘noodles’ and I can’t wait to try. (I to am inclined to reduce the date content and will try cutting that in half) Thanks for doing all the work and for the great photos. So much inspiration here — I am salivating on the keyboard 😉

  5. Melissa says:

    Jo, re the sundried tomatoes. Which brand do you use? As all the ones in the jars in the supermarkets are soaked in canola oil. The only ones I am able to find that seem healthier are the fat free ones from Coles, which don’t have any preservatives as far as I know and are soaked in vinegar.

  6. Jo Whitton says:

    Hi Melissa – the best option is to make your own (if you have a dehydrator, or a very sunny climate!), but otherwise, try IGA – maybe in the Italian section? Or an Italian deli – we have a couple of Italian deli’s here and they have homemade semi-dried tomatoes in olive oil – lovely! 🙂

  7. Kristina says:

    I really felt like pizza for lunch today and had this sauce staring at me from the fridge just begging to be tried as a pizza sauce…..always trust the sauce, it knows best!! It was amazing. Even though not ‘raw’ after being in the oven, it still has all the goodies in it 🙂

  8. Sterla says:

    We tried this tonight! Amazing! All my favourite flavours with the sundried tomatoes and basil – yum! Definitely a new summer favourite of mine.

  9. Carola says:

    Hi Jo, I’m very new to Thermomix and your blog is very, very inspirational to me! I’ve been wanting to try raw pasta sauce and know that it’s generally served at room temp but what about the spelt pasta? Should I cook that and let it cool to room temp before adding the sauce or is it OK to add the room temp sauce to the hot pasta?

  10. Carola says:

    ha ha, no need to answer! I just tried it and made a small batch of pasta for the kids (just in case) and also did the zucchini ribbons and OMG, I am blown away with the tastiness of this meal. It was out of this world and the PERFECT starting recipe for newbies to Thermomix and/or raw meals! Thank you.
    PS: turns out that the zucchini ribbons were yummier than the normal pasta (who’d have thought!?) LOL

  11. Jo Whitton says:

    Oh great, Carola – I’m so so happy you liked it!!! 😀 If I make pasta, I just leave it hot and pour the sauce over. The kids like it that way. I find I have to be careful how much sauce I put on the noodles or zoodles for the kids, as it’s so strong, and often a bit hot and spicy with the raw garlic and shallots. A little sauce goes a long way!
    Jo x

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