Zoodles in a Vegan Red Pepper Sauce

In this Zoodles in a Vegan Red Pepper Sauce you get a recipe that is velvety smooth with a bit of spiciness and sweetness brought out by roasting.

Course dinner
Cuisine Gluten free, Pasta, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Feed Your Soul Too


  • 2 Whole Zucchinis spiralized
  • 3 Whole Red Peppers roasted
  • 4 Whole Shallots diced
  • 5 Whole Garlic minced
  • 1 1/2 Cups Coconut Milk
  • 2 Tbsp Arrowroot Starch
  • 2 Tsp Salt
  • 2 Tsp Black Pepper
  • 1 Tsp Red Pepper Flakes optional
  • 1 Tbsp Olive Oil
  • 2 Leaves Kale rough chop


  1. Begin by placing the red peppers on a baking tray drizzled with olive oil into a 400 degree oven.  Cook for 30 - 40 minutes until the red peppers are good and charred.  Remove from the oven and place in a paper bag for 20 minutes.  Take them out of the bag and peel off the charred exterior.

    Next, spiralize the zucchini and set aside.

    Next, heat a skillet with the olive oil.  Add the shallots and garlic and cook until softened - about 3 minutes.  Now, place all the remaining ingredients in a blender and mix well.

    Add to a skillet and simmer for a few minutes.  When ready to eat, take a couple of ladles full of the sauce and add in the zucchini noodles and some kale.  Cook for 2 minutes warming the zoodles and coating them with the sauce.

    Serve and enjoy!