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.
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!