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 17 reviews
Creamy Roasted Red Pepper Zucchini Noodles
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
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
Instructions
  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.
Notes
To spiralize the zucchini for this recipe, I used the smallest blade (1/8") on a Paderno 3-blade spiralizer.


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129 Comments on “Creamy Roasted Red Pepper Zucchini Noodles”

  1. Yenda

    Just made this and added some poached chicken slivers to warm through as I needed some protein. This red capsicum (as we call it in Australia) sauce is so delicious. Love zucchini noodles but love them more with this sauce!

  2. Annie

    I just made this and it was out of this world AMAZING!
    I spiralized the zucchini and placed them in a colander and sprinkled with sea salt – let them sit there for about 15 minutes to drain water, then I squeezed them to get out even more water and then placed over 2 bounty paper towels to get EVEN more water out. I highly recommend doing this as the pasta was not at all watery!
    The only difference I did was omit the salt that goes in while sautéing the zucchini since I had already added salt to drain out the excess water.
    Thank you so so much for this great recipe!!

    1. Kari

      I’m so glad you enjoyed it! I still need to try salting the zucchini noodles and draining them first – I have tons of it in the garden right now so we’ve been eating a lot of zucchini noodles!

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