Veggie Spaghetti with Tapenade

Veggie Spaghetti with Tapenade from the Raw Food Kitchen Cookbook.
Kate Whitaker
  • Yield: 4 servings

It’s so great making spaghetti out of vegetables. First you have lots of fun using a spiralizer (don’t worry if you don’t have one – you can make the spaghetti by hand), and afterwards, you get to slurp and make a mess all over your clothes as you’re supposed to when you eat spaghetti!


sea salt and freshly ground black pepper
For the spaghetti
4medium zucchini (yellow or green)
2tablespoons finely ground almonds
4-6tablespoons olive oil
For the tapenade
8 salt-packed anchovies, soaked in cold water for about twenty minutes
1/2cup cured green olives, pitted and chopped
1tablespoon capers, rinsed and chopped
2small onions, finely diced
2 garlic cloves, crushed
1/2cup chopped fresh parsley
1 to 2tablespoons freshly squeezed lemon juice
1/2cup pine nuts (optional)
spiralizer (optional)


  1. For the spaghetti, peel the zucchini. Use the spiralizer to make spaghetti. Alternatively, if you don’t have a spiralizer, cut the zucchini lengthwise into very thin slices, then cut those into very narrow strips.
  2. Sprinkle a little salt over the spaghetti,  then allow to stand for 5 minutes. Dry them well with paper towels. Toss with the olive oil and ground almonds – this will prevent the spaghetti from being too slippery and will hold the sauce better.
  3. For the tapenade, drain the anchovies, then bone them and chop them. Mix together all the ingredients, except the pine nuts. Allow to stand for at least 15 minutes. This sauce can be refrigerated for up to 1 week.
  4. Divide the spaghetti between 4 bowls and top each helping with an equal amount of the tapenade just before serving. Drizzle a little more olive oil over the top if you like and garnish with pine nuts, if using. Enjoy your healthy spaghetti!

Raw Food Kitchen
by Dunja Gulin
Ryland Peters and Small, $24.95;

Photo credit: Photography by Kate Whitaker