Zucchini Noodles with Vegan Roasted Red Pepper Cream Sauce

Zucchini Noodles with Vegan Roasted Red Pepper Cream Sauce

I bought a spiralizer on Groupon two years ago. When it arrived, I cleared a prime spot at the very back of a cabinet for it, where it’s lived a comfortable and quiet life ever since. Unfortunately, since my CSA* insists on giving me three tons of zucchini each week (not that I’m complaining), I had to pull it away from its neighbors – the waffle-fry slicer, the salad spinner, and the penis-shaped cake pan (don’t ask) and call it into action.

Squash Noodles

Suffice it to say, the spiralizer isn’t going back into the cabinet. I’m a little obsessed. If I didn’t have a job, I might stand in my kitchen all day just trying to find things to spiral. But this recipe isn’t really about the spiraled zucchini noodles, which you can also make less-curly versions of with a julienne peeler or a sharp knife and some patience. You can use any noodles for this, even (GASP) regular old wheat pasta. It’s about the sauce.

Cream sauces can be tough without cream. I know, this is brand new information. I’ve found that cashews are the only real substitute that give you that signature richness, and this is a perfect example. You’ve got smoky red pepper and fragrant garlic in a thick, creamy base – and it couldn’t be simpler to make. Put it on your zoodles or noodles, or use it in lasagna or pasta bakes. Also, I heard from a friend that it goes well with a Real Housewives marathon.

*This blog needs a drinking game – whenever I mention my CSA, take a drink. Don’t make any plans for a few days.

Zucchini Noodles with Vegan Roasted Red Pepper Cream Sauce

Zucchini Noodles with Vegan Roasted Red Pepper Cream Sauce
 
Prep time
Cook time
Total time
 
A rich cashew cream sauce with roasted red peppers, served on zucchini noodles.
Cuisine: Main Dish
Yield: 2 servings
Ingredients
Zucchini Noodles
  • 2 medium zucchini
  • 1 Tbsp olive oil
  • ¼ cup onion, chopped
  • 1 clove garlic, minced
Roasted Red Pepper Sauce
  • 1.5 cups raw cashews
  • 2 cups water
  • 1 clove garlic
  • 1 Tbsp balsamic vinegar
  • 1 tsp dried basil
  • 1 large roasted red pepper (see notes)
  • Salt and pepper to taste
  • Pine nuts and fresh basil (optional garnish)
Instructions
Make the Sauce:
  1. Combine cashews, water, garlic, vinegar, basil, and roasted red pepper in a blender or the bowl of a food processor. Blend until fully combined and smooth. Add salt and pepper to taste. Set aside.
Make the Zucchini Noodles
  1. With a spiralizer or julienne slicer, cut zucchini into thin strips/noodles. If using a regular kitchen knife, cut lengthwise into ¼ inch slices, then slice each piece lengthwise into very narrow ¼ inch strips.
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
  3. Add zucchini and cook until just warmed, 1-2 minutes. Transfer to plates and top with pine nuts and basil, if using. Serve immediately.
Notes
I used jarred roasted red pepper, but you can roast on your stovetop if desired. Turn a burner to medium-high and place a red pepper directly on the flame. Cook, turning, until flesh is blistering. Place in a paper bag for 15 minutes, then use a paper towel to remove the skin. Slice in half and remove stems and seeds, then follow instructions to make sauce.

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2 Responses to Zucchini Noodles with Vegan Roasted Red Pepper Cream Sauce

  1. Julie, this sounds awesome! I’ve only used the spiralizer I got for Christmas once so far, but I’m going to have to try this recipe…it sounds like it would go excellent with a nice salad, and a dick shaped cake for desert! hahaha! 🙂 I’ll try to remember to come back and rate the recipe once I’ve tried it. Thanks!