Zucchini Noodles with Vegan Roasted Red Pepper Cream Sauce

I bought a spiralizer on Groupon two years ago. When it arrived, I cleared a prime spot at the very back of a cabinet for it, where it’s lived a comfortable and quiet life ever since. Unfortunately, since my CSA* insists on giving me three tons of zucchini each week (not that I’m complaining), I had to pull it away from its neighbors – the waffle-fry slicer, the salad spinner, and the penis-shaped cake pan (don’t ask) and call it into action.

Suffice it to say, the spiralizer isn’t going back into the cabinet. I’m a little obsessed. If I didn’t have a job, I might stand in my kitchen all day just trying to find things to spiral. But this recipe isn’t really about the spiraled zucchini noodles, which you can also make less-curly versions of with a julienne peeler or a sharp knife and some patience. You can use any noodles for this, even (GASP) regular old wheat pasta. It’s about the sauce.

Cream sauces can be tough without cream. I know, this is brand new information. I’ve found that cashews are the only real substitute that give you that signature richness, and this is a perfect example. You’ve got smoky red pepper and fragrant garlic in a thick, creamy base – and it couldn’t be simpler to make. Put it on your zoodles or noodles, or use it in lasagna or pasta bakes. Also, I heard from a friend that it goes well with a Real Housewives marathon.

*This blog needs a drinking game – whenever I mention my CSA, take a drink. Don’t make any plans for a few days.

Zucchini Noodles with Vegan Roasted Red Pepper Cream Sauce

 

Save Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

A rich cashew cream sauce with roasted red peppers, served on zucchini noodles.

Cuisine: Main Dish

Yield: 2 servings

Ingredients

Zucchini Noodles

• 2 medium zucchini
• 1 Tbsp olive oil
• ¼ cup onion, chopped
• 1 clove garlic, minced

Roasted Red Pepper Sauce

• 1.5 cups raw cashews
• 2 cups water
• 1 clove garlic
• 1 Tbsp balsamic vinegar
• 1 tsp dried basil
• 1 large roasted red pepper (see notes)
• Salt and pepper to taste
• Pine nuts and fresh basil (optional garnish)

Instructions

Make the Sauce:

1. Combine cashews, water, garlic, vinegar, basil, and roasted red pepper in a blender or the bowl of a food processor. Blend until fully combined and smooth. Add salt and pepper to taste. Set aside.

Make the Zucchini Noodles

1. With a spiralizer or julienne slicer, cut zucchini into thin strips/noodles. If using a regular kitchen knife, cut lengthwise into ¼ inch slices, then slice each piece lengthwise into very narrow ¼ inch strips.
2. Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
3. Add zucchini and cook until just warmed, 1-2 minutes. Transfer to plates and top with pine nuts and basil, if using. Serve immediately.

Notes

I used jarred roasted red pepper, but you can roast on your stovetop if desired. Turn a burner to medium-high and place a red pepper directly on the flame. Cook, turning, until flesh is blistering. Place in a paper bag for 15 minutes, then use a paper towel to remove the skin. Slice in half and remove stems and seeds, then follow instructions to make sauce.

3.2.2708