The inspiration for these Zoodles in a Vegan Red Pepper Sauce is my love of red peppers. I really like peppers, and there is a difference in taste with each color, but I love red peppers. I will eat them any way I can get them. In this red pepper sauce, the roasting pulls out the sweetness of the pepper. The blending of the red peppers and ingredients creates great flavor and a creamy texture.
I have made a red pepper sauce before. I really like my RED PEPPER PASTA BAKE. I also made a pasta using RED PEPPERS. I have also made a meatier version of my RED PEPPER SAUCE. This vegan version of a red pepper sauce is a little spicy and silky smooth in its texture. When served atop of zoodles – spiralized zuchhini – you have a vegan and gluten free, low carb, very satisfying pasta dish. I wonder what Italians would say about a pasta without noodles. I am guessing that they might be OK with this creation.
The beauty of zoodles is they are gluten free and low carb. The best thing is that they have such good texture. I have added them in certain pasta dishes even when I used real pasta (gluten free of course). The zoodles add color and a little bite to the pasta.
Spiralizing the zucchini.
The making of the vegan red pepper pasta sauce.
The Zoodles in a Vegan Red Pepper Sauce plated.
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.
- 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
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!