Creamy Vegan Zucchini Pasta Bruschetta Recipe

I used to love pasta. Fortunately, it is not difficult to “suggest” a pasta dish using all raw ingredients. This raw zucchini pasta bruschetta is so quick and easy to make that I have been eating it for dinner the past few nights and it is so good! It’s filling, tasty and hearty. The recipes below makes enough for one person.

There are two variations of this recipe. Creamy bruschetta is made with mashed avocado while the light bruschetta uses olive oil. The creamy bruschetta is featured in the photo to your right.

Creamy Pasta Bruschetta

  • 2 large organic zucchini
  • 8 organic Campari tomatoes (2 plum or 1 small tomato)
  • 2 thin slice of organic red onion
  • 6-10 sprigs of fresh organic dill, basil, oregano or the herb of your choice
  • 1/4-1/2 avocado

Using a julienne, spiral slicer, or cheese grater, turn the zucchini into “noodles,” and then place them on a large plate or in a bowl. Carefully massage the avocado into the noodles with your hands so that there are almost no chunks of avocado left. The mashed avocado should coat most of the noodles.

Next, chop the tomatoes into small cubes and finely chop the onion. Sprinkle the tomatoes and onions on top of the noodles. Garnish with fresh or dried herbs. I love using dill in this recipe, but basil and/or oregano work just as well.

Light Pasta Bruschetta

  • 2 large organic zucchini
  • 8 organic Campari tomatoes (2 plum or 1 small tomato)
  • 2 thin slice of organic red onion
  • Juice from ½ lime or lemon
  • 5-10 sprigs of fresh organic dill, basil, oregano or the herb of your choice
  • 2 tablespoon cold pressed, extra virgin olive oil
  • 2 tablespoon of shelled hemp seeds

Turn the zucchini into “noodles” using a julienne or spiral slicer and then place them on a large plate or in a bowl. Add one tablespoon of olive oil over the top of the noodles and lightly toss with a fork to spread the oil through the noodles.

Next, chop the tomato into small cubes and finely chop the onion. Sprinkle them on top of the noodles. Garnish with fresh or dried herbs and sprinkle a tablespoon of shelled hemp seeds over the top.

Grab a fork and enjoy!

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Tracy Russell is the creator of the Green Smoothie Weight Loss Program, The 30-Day Whole Foods Challenge, and founder of Incredible Smoothies. She is passionate about helping people improve their health with green smoothies and a whole foods lifestyle.