These roasted garlic red pepper zoodles are low in fat and high in protein thanks to added nutritional yeast. Roasting the garlic and peppers adds a ton of flavour and creamy texture without adding oil or extra salt. This recipe is a lighter, low calorie way to satisfy a pasta craving! If you're not a fan of zoodles, feel free to use the sauce over your favourite pasta, steamed veggies or baked spaghetti squash
INGREDIENTS
- 3 roasted red peppers (see instructions in post for how to roast your own peppers)
- 2 bulbs roasted garlic + 1/2 tsp olive oil for roasting (see note below)
- 1/2 cup (36 g) nutritional yeast
- 1/2 a small onion
- 1/2 cup vegetable stock
- salt and pepper, to taste
- 4 zucchinis (approx. 1200 g), cut into noodles with a spiralizer
- Optional: fresh parsley and/or basil for serving
INSTRUCTIONS
- Add the roasted red peppers, garlic, nutritional yeast and onion to a food processor or blender and mix until smooth and creamy. Taste and season with salt and pepper if needed.
- Top zucchini noodles with the sauce and serve with fresh parsley and basil. You can use raw zuchini noodles or cook the zucchini noodles in a pan for 5-10 minutes.
- Keeps well in the fridge for up to 5 days.