Ingredients
Method
Roast the Peppers
- Place the bell peppers on a foil-lined baking sheet. Broil the peppers on the top rack near the heat source, turning them as needed until the skins are blackened on all sides.
- Allow the peppers to cool, then remove the blackened skins along with the ribs, seeds, and stems.
Make the Sauce
- Add the roasted peppers, almond milk, olive oil, salt, garlic, and tahini or almond butter to a blender. Blend until the sauce is smooth.
Cook the Zucchini Noodles
- Heat a large skillet over medium-high heat. Add the olive oil and shallot or onion, if using, and cook for a minute or two until softened without browning.
- Add the zucchini noodles and toss with non-stick tongs as they cook.
- When the noodles begin to soften but before they release excess water, season with salt, add the sauce, and warm everything together until heated through.
Serve
- Adjust the seasoning to taste and serve immediately with any desired toppings.
Notes
Use regular spaghetti or another pasta shape if you prefer a traditional version. You may not need all of the sauce depending on the type of noodles used, and extra homemade creamy garlic roasted red pepper sauce can be used in other meals.
