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Wafer-thin shavings of zucchini dressed with fresh seasonal vegies create a light yet satisfying raw pasta dish.

+ Ingredients

4 large zucchinis
2 cups fresh garden peas
1/2 cup red capsicum, chopped
1 cup cherry tomatoes, quartered
2 tbs fresh basil, chopped
2 tbs fresh curly parsley, chopped
2 tsp lemon zest
Himalayan pink salt and pepper to taste
Fresh curly parsley, to serve
1 1/4 cup raw cashews (soaked for 2 hours and rinsed thoroughly)
3/4 cup water
1/2 tsp coconut nectar
1 clove garlic, roughly chopped
1 clove garlic, roughly chopped
1/4 cup lemon juice

1 tsp Himalayan pink salt

+ Method

Step 1: In a large bowl, use a vegetable peeler to peel 1 cm wide strips from the zucchinis, they should resemble fettuccini. Add the remaining pasta ingredients, toss well and set aside.

Step 2: Blend all ingredients for the sauce in a blender on high speed until smooth. Pour over pasta and toss again until incorporated. Divide into 4 bowls and top with curly parsley to serve.

+ Ingredients


+ Method

Himalayan pink salt and coconut nectar can be found at major organic health food stores. If you're having trouble finding them, substitute Himalayan pink salt with high quality sea salt and coconut nectar with agave nectar or maple syrup. For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

4 servings

Photography by Andrew Young

Recipe by Maz Pugoy and courtesy of