Creamy Roasted Red Pepper Zucchini Noodles

Creamy Roasted Red Pepper Zucchini Noodles | Get Inspired Everyday!

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.

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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

Description

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


Scale

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, 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

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 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.

Notes

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

175 Comments on “Creamy Roasted Red Pepper Zucchini Noodles”

  1. Kari

    Thank you for this recipe. It was delicious! It was so fast to make on a week night for the kids. I always appreciate fast, wholesome, and easy recipes that my kids will enjoy. And I found it easy enough to adjust based on what I didn’t have on hand at the time.

  2. Kari

    This recipe is SOOOOOO good. I used it for part of my meal prep and couldn’t keep my family out of it. The sauce is so simple but so tasty. You could use it in all kinds of recipes. Eating it with the zoodles feels like you’re indulging in something unhealthy like a carb and fat loaded pasta, but you’re actually getting a ton of veggies, low carbs and low fat! Definitely not low on flavor! Will be making this again!

    1. Kari

      I’m so glad to hear that you and your family loved it, and you’re definitely right this sauce is so good on pretty much anything I’ve tried it on!

  3. Kari

    This sauce is fabulous! Followed the recipe exactly, and it was wonderful. Used the leftover on poached eggs and sautéed vegetables for breakfast. Delicious!

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