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!
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.
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.
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! (And finally… here’s the pizza recipe I mentioned, Roasted Red Pepper Sausage Polenta Pizza)
This sauce is about as easy as you can get – you place everything in the blender and blend until smooth – that’s it!
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!Print
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:
- 1/4 cup extra virgin olive oil
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 1 Teaspoon sea salt
- 2 pounds zucchini, ends cut off and spiralized or cut into ‘noodles’
- chopped fresh parsley, freshly grated parmesan, extra goat cheese, and freshly ground black pepper
- You can use jarred bell peppers or make your own for this recipe, the instructions for roasting your own peppers are in the post.
- Add the 2 roasted bell peppers to the blender with the rest of the sauce ingredients, and blend until smooth.
- 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.
- 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.