Roasted Red Pepper Zoodles

Zucchini noodles and vegetables, topped with an aromatic roasted red pepper sauce, featuring all-purpose, salt-free seasoning.


Roasted Red Pepper Sauce
1 15-ounce jar roasted red peppers
1 tablespoon garlic, minced
2 shallots, finely diced
1/3 cup vegetable stock
1 + 3 tablespoons olive oil, divided
1 tablespoon Simply Organic All-Purpose Seasoning
Black Pepper, to taste
Zucchini Noodles
2 medium zucchini
5 large mushrooms
1 medium red pepper
2 to 3 tablespoons olive oil
1 tablespoon garlic, minced
1/2 tablespoon Simply Organic All-Purpose Seasoning Salt


For the Roasted Red Pepper Sauce:

roasted red pepper

1. In a pan over medium-high heat, heat one tablespoon olive oil. Add garlic and shallots to the pan and sauté for 1 to 2 minutes, until translucent.

2. Add vegetable stock and simmer for 2 to 3 minutes.

3. Transfer contents from pan into a food processor and add roasted red peppers, all-purpose seasoning, remaining 3 tablespoons olive oil, and salt and pepper. Blend for about 1 minute, until smooth.

4. Before serving, place sauce over low-medium heat in until warm.

For the Zucchini Noodles:

1. Begin by heating minced garlic in olive oil on medium-high heat. Then prep veggies by slicing mushrooms and red pepper into bite-sized pieces, and spiralizing zucchinis (follow this tutorial). Once you’ve spiralized the zucchinis, use paper towels to remove as much moisture as possible by pressing the zucchini into them. Then, use a pair of scissors to cut zoodles into smaller pieces.

2. Next, sauté mushrooms and peppers in the garlic and olive oil on medium-high heat for about 3 minutes, stirring constantly. Then, add in spiralized zucchini and an additional tablespoon or so of olive oil and sauté for about three to four minutes or until the zoodles are at preferred consistency.

3. Finally, season with about 1/2 tablespoon of of Simply Organic All-Purpose Seasoning, and salt and pepper to taste.

4. Top zoodles with roasted red pepper sauce.

Chef Suggestions

To thin sauce, add 1 to 2 tablespoons additional olive oil.

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