Creamy Roasted Red Pepper Zoodles offer a vibrant, nutritious twist on classic creamy pasta. Made with zucchini noodles and a velvety roasted red pepper sauce blended with cashews and spices, this dish is both satisfying and light—perfect for those seeking a low-carb, plant-based meal with gourmet flavor.

Why You’ll Love This Recipe

This recipe is a standout for anyone following a gluten-free, dairy-free, or low-carb lifestyle. The roasted red pepper and cashew sauce is luxuriously creamy without a drop of dairy, while the zoodles provide a refreshing, tender bite that mimics traditional pasta without the heaviness. It’s easy to make, quick to cook, and packed with flavor and nutrients.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 medium zucchinis, spiralized
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (12 oz) jar roasted red peppers, drained
1/2 cup raw cashews (soaked for 15 minutes in hot water)
1/4 cup unsweetened almond milk (or any plant-based milk)
1 tablespoon nutritional yeast (optional)
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)

directions

Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened. Add the garlic and cook for 1 more minute. Remove from heat.
In a blender, combine the sautéed onion and garlic, roasted red peppers, soaked cashews, almond milk, nutritional yeast (if using), smoked paprika, salt, and pepper. Blend on high until the sauce is smooth and creamy.
Return the sauce to the skillet and simmer gently over low heat for 2–3 minutes to warm through.
Add the spiralized zucchini to the skillet. Toss gently to coat the zoodles with the sauce. Cook for 3–4 minutes until the zucchini is just tender but still has a slight bite.
Serve immediately, garnished with fresh basil or parsley if desired.

Servings and timing

This recipe serves 2 to 3 people as a main dish or 4 as a side.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

Add Protein: Stir in grilled tofu, chickpeas, or cooked chicken for a more filling meal.
Creamier Texture: Use coconut milk instead of almond milk for a richer sauce.
Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce before blending.
Pasta Alternative: Use cooked spaghetti squash or gluten-free pasta in place of zoodles.
Topping Ideas: Sprinkle with toasted pine nuts or vegan parmesan for added texture.

storage/reheating

This dish is best served fresh, as zucchini noodles can become watery over time. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat until warmed through. Avoid microwaving for long periods, as it may overcook the zucchini and make it mushy. Freezing is not recommended.

FAQs

Can I use pre-spiralized zucchini?

Yes, pre-spiralized zucchini is a convenient option. Just ensure it’s fresh and not overly moist before cooking.

How do I prevent zoodles from becoming watery?

Avoid overcooking the zucchini and do not salt it in advance. Cook just until tender-crisp.

Do I need a high-speed blender for the sauce?

A high-speed blender yields the smoothest result, but a standard blender will work if the cashews are well-soaked.

Can I use roasted red peppers from scratch?

Yes, you can roast your own red peppers. Use about 2 large red bell peppers, peeled and deseeded after roasting.

Is this dish vegan?

Yes, it is vegan as written. Just ensure your plant-based milk and nutritional yeast are labeled vegan.

Can I substitute the cashews?

You may use soaked sunflower seeds or silken tofu for a nut-free version, though the flavor and texture will vary.

What can I serve with this dish?

It pairs well with a crisp green salad or garlic-roasted vegetables for a complete meal.

How long should I soak the cashews?

Soak them in hot water for at least 15 minutes, or in room-temperature water for 4 hours if preparing in advance.

Can I make the sauce ahead of time?

Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before tossing with zoodles.

Is nutritional yeast necessary?

No, but it adds a subtle cheesy flavor. You can omit it or use a vegan cheese alternative if preferred.

Conclusion

Creamy Roasted Red Pepper Zoodles offer a flavorful, health-conscious take on traditional creamy pasta. With its velvety plant-based sauce and tender zucchini noodles, this recipe is perfect for weeknights when you want something quick, wholesome, and satisfying. It’s a modern, vibrant dish that proves healthy eating never has to sacrifice flavor.