Creamy Roasted Red Pepper Zucchini Noodles

These Creamy Roasted Red Pepper Zucchini Noodles are a big bowl of comfort food, but with loads of veggies!

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!

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

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 just a few minutes. Then just 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!

Tips for making this Creamy Roasted Red Pepper Zucchini Noodles:

You don’t have to roast your own peppers to make this sauce. Jarred peppers 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. 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. A Pyrex container works well, 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!

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!

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

Dairy Free Tip: I put together this Creamy Cashew Roasted Red Pepper Sauce as an answer to ‘how do I make this dairy free’. It’s made from whole food ingredients and is packed with flavor.

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

I hope you’ll enjoy this as much as we have! If you do make it, I hope you’ll leave me a comment/rating below. And I always love hearing from you here. Or over on Instagram where you can tag me at #getinspiredeveryday with your photos.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

Creamy Roasted Red Pepper Zucchini Noodles

  • Author: Get Inspired Everyday! – adapted from Damn Delicious
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Diet: Gluten Free


This recipe has been a long time favorite with the sauce being extra versatile!



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, or to taste

For the Zucchini Noodles:

  • 1/4 cup extra virgin olive oil
  • 1/2 cup minced onion
  • 2 cloves garlic, minced
  • 1/21 Teaspoon sea salt, to taste
  • 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 to taste, 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.

The nutritional information is calculated without any toppings.

  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American

Keywords: Zucchini Noodles with Creamy Red Pepper Sauce, Creamy Goat Cheese Red Pepper Sauce, Recipe for Roasted Red Pepper Sauce

177 thoughts on “Creamy Roasted Red Pepper Zucchini Noodles”

  1. This is a fantastic recipe, thank you!! I’ve been doing a lot of food prepping recently and I made this to take to work for lunch a few times this week. I took another poster’s advice and pre-salted the zoodles in a colander to bring out some of the water and then squeezed more excess water with paper towels. I sauted the zoodles per your recipe, but chose to keep the sauce separate for my lunch portions. I added some crushed red peppers to the sauce before blending. This gave the sauce a nice kick, which I love! I added the sauce to the zoodles and microwaved at work and then topped with parmesan and parsley. It is delicious and I am looking forward to lunch for the next 2 days! I didn’t have enough zucchini for 4 servings, I only have 3 servings. I made the full recipe of sauce and I am not complaining that I have extra sauce on my zoodles!! I will definitely be making this again and again! The sauce will have so many uses..on fish, chicken, etc! Thanks again for this awesome recipe!

    • That’s such a good idea to make this ahead for lunch, I’ve never tried that before! I think salting the zoodles would be absolutely necessary to keep this more than past dinnertime! 🙂

  2. Hi Kari,
    My partner and I are doing Atkins and I’m just wondering if you’ve had any success gathering the nutritional information for this dish. It sounds amazing and I’d love to try it but the net carbs need to be 10 or less.
    Thanks and keep those low carb recipes coming please. I’ve already tried two and they were delicious!

    • I’m glad you enjoyed the post and found it helpful, and thanks for commenting about the pizza because I did end up making it quite a while ago but forgot to come back and link it, so I’m fixing that right now! 🙂

    • Since I’m on WW I didn’t want to use all that oil to sauté the zucchini. It’s really not necessary. I used 1 T of EVOO. It is 3 WW Freestyle points for 1/4 th of the recipe. The zucchini is free! Adding Parmesan and more goat cheese at the end will increase the points. Delicious recipe!

  3. Hi Kari,

    This is my first time making one of your recipes. I made the sauce according to your instructions, but added a little extra salt and pepper. It was absolutely delicious! We ate it on the side of Parmesan crusted pork chops and roasted Parmesan asparagus. I do have a question though, how long does it last in the fridge? Thanks!


    • It’s pretty standard to keep leftovers for 4-5 days to be on the safe side. I’m so glad you enjoyed it, and those Parmesan crusted pork chops sound amazing!

  4. I made it with no changes two days ago and we loved it. This time I added 1/2 a bock of tofu and 1 teaspoon nutritional yeast(omitted cheese). Added crushed red pepper and fennel. Couldn’t tell the difference. Thank you for a great recipe! I bet it’d be awesome in pizza or lasagna.

  5. I made this tonight, after roasting the peppers last night. The sauce was amazing and super easy! It was my first time using my spiralizer and making “zoodles.” I just wish I would have read the comment about using the colander and draining/squeezing water out first. I tried to follow the directions and add the sauce as soon as I saw a bit of moisture from the zoodles, but I still think it was too much liquid. I also added some Trader Joe’s turkey meatballs for protein. The dish was excellent and looking forward to using the sauce again in other dishes – was thinking over spaghetti squash! Thanks for a yummy recipe!

    • Zoodles can be really tricky and the moisture thing can be a real problem sometimes, but I’m glad you enjoyed it! Spaghetti squash is a really good flavor pairing with this sauce, and then you don’t have to worry about trying to drain your zucchini noodles. 🙂


Leave a Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.