Creamy Roasted Red Pepper Zucchini Noodles

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

Pasta is probably my ultimate comfort food, even dessert can’t touch it’s satisfying goodness! So… I never would have thought I’d be so crazy about zucchini noodles – I mean they’re not the real thing right? Well, they’re definitely not pasta but I love them in their own way. We eat them a couple times a week, and there’s no end to the toppings and sauces that go well with them!

One of the benefits of building your dinner around veggies, is you don’t have to make a side dish to get in that veggie quota. So… on a regular weeknight you can simply whip up this luscious sauce in your blender, and add it to the pan with freshly sautéed zucchini noodles – in a matter of minutes you have ultimate comfort food!

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday! Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

You don’t have to roast your own peppers to make this sauce – jarred ones work really well too but I wanted to give you my tips and tricks for doing it yourself!

If you’re making your own roasted bell peppers, turn the oven on to the broiler setting. Place your bell peppers on a lined baking sheet, I like to do 6 at a time even though you only need 2 for this recipe. I like to freeze the extra roasted peppers for another meal!

Place the baking sheet in the oven with the peppers near the broiler, (a couple of inches away from the heating element). When black spots appear, turn the peppers and continue to roast until all sides have been blackened.

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

Remove the peppers from the oven and place them in a sealed glass container, (Pyrex is nice) or place them in a sealed Ziplock to cool down. This step helps to loosen the pepper skins making them so much easier to peel. After the peppers have cooled for 15-20 minutes, peel and deseed them.

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

My other favorite tip is to roast at least twice what you need, and freeze the extra for future goodness. I thinly sliced all my extra roasted peppers for a polenta pizza recipe I’m working on – roast once, eat numerous times!

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

This sauce is about as easy as you can get – you place everything in the blender and blend until smooth – that’s it!

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday! Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

I like to top my bowl with extra bits of goat cheese for added creaminess and flavor! And… as a final note, this sauce is too good to be reserved to just this recipe, so go forth and use it abundantly!

4.9 from 16 reviews
Creamy Roasted Red Pepper Zucchini Noodles
Prep time
Cook time
Total time
Serves: 4
Creamy Roasted Red Pepper Sauce:
  • 2 roasted red peppers, weighing 8 ounces total
  • 1 Tablespoon extra virgin olive oil
  • 2 ounces of soft goat cheese, (usually labeled chevre)
  • 1 Teaspoon sea salt
For the Zucchini Noodles:
  • ¼ cup extra virgin olive oil
  • ½ cup minced onion
  • 2 cloves garlic, minced
  • 1 Teaspoon sea salt
  • 2 pounds zucchini, ends cut off and spiralized or cut into 'noodles'
Serve with:
  • chopped fresh parsley, freshly grated parmesan, extra goat cheese, and freshly ground black pepper
  1. You can use jarred bell peppers or make your own for this recipe, the instructions for roasting your own peppers are in the post.
  2. Add the 2 roasted bell peppers to the blender with the rest of the sauce ingredients, and blend until smooth.
  3. For the zucchini noodles, heat a large 15" deep sided skillet over medium high heat. When the skillet is hot, add the olive oil, onion, and garlic - sauté for a minute or two until the onion is softened but not browned. Add the sea salt and zucchini noodles to the skillet and sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, add the sauce and cook just until the sauce is heated.
  4. Adjust the salt to your taste, and serve immediately with the freshly chopped parsley, grated parmesan, extra goat cheese, and freshly ground black pepper.
To spiralize the zucchini for this recipe, I used the smallest blade (1/8") on a Paderno 3-blade spiralizer.

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125 Comments on “Creamy Roasted Red Pepper Zucchini Noodles”

  1. Leigh

    Regarding cheese, have your anyone you know or those that commented, made this or can suggest a good comparable Vegan Cheese? I use Trader Joes Soy Free Vegan Mozerella cheese, it really melts far better than the Whole Foods or Dailya brands and its less expensive 🙂

    1. Kari

      To my recollection no one has used a Vegan cheese yet, but I have had a few people use half an avocado and a ripe date blended into the sauce for added creaminess. The main idea for the cheese in the sauce is to give creaminess, so you won’t need a cheese that melts just anything you normally use to make things creamy. A few spoonfuls of cashew cream would also work beautifully in this dish. Thanks for commenting about the different brands, I have some dairy free friends and I’m always looking for recommendations for the best products! 🙂

  2. Lisa

    I just made this and seriously it’s incredible. I have never roasted my own peppers before but I expect I’ll always keep some frozen after this! The zucchini waters it down a bit (although I suspect I just cooked it too long), but the flavor was just awesome!!

    1. Kari

      Roasted peppers are the best aren’t they!?! Zucchini is one of those things that once you get the hang of it, it becomes easier to cook them without getting that watery result. Also even if they’re not overcooked, they will get watery after sitting for a little while with the sauce because the salt in the sauce draws the water content out.

  3. Christy

    Hi Kari! Do you happen to have the nutritional information on this recipe? I’m on a strict diet to get my diabetes under control and I would love to make this! Thanks!

    1. Kari

      I don’t have the nutritional information, it’s something I’ve been looking into, but I don’t have a good way of including it yet. Since you’re on a strict diet, I would suggest using Spark Recipes nutrition calculator which should really help you with all the recipes you want to make (I’ve included a link below). I hope you enjoy the recipes, and be sure to let me know how it goes!

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