Description
A rich, velvety roasted red pepper sauce coats tender zucchini noodles for a low-carb, flavor-packed twist on creamy pasta—perfect for weeknight dinners or light lunches.
Ingredients
Units
Scale
- 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 min 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)
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic and cook for 1 minute more. Remove from heat.
- In a blender, combine sautéed onions and garlic, roasted red peppers, soaked cashews, almond milk, nutritional yeast, smoked paprika, salt, and pepper. Blend until smooth and creamy.
- Return the sauce to the skillet and simmer over low heat for 2–3 minutes.
- Add the spiralized zucchini and toss gently to coat with sauce. Cook for 3–4 minutes until zoodles are just tender but still hold their shape.
- Serve immediately, garnished with fresh herbs if desired.
Notes
- Do not overcook zoodles to avoid sogginess.
- For extra protein, add chickpeas or tofu to the dish.
- Sauce can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
