Any self-respecting carb-lover turned health nut has a soft spot for zoodles, or zucchini noodles. After all, they're slivers of pasta-like veggies, that, when handled the right way are a sure-fire substitute for a warm bowl of carby goodness.
Here's one of my favorite fall zoodle recipes—red pepper alfredo zoodles:
1 jar of organic fire roasted red peppers
1 cup of soaked cashews
1 cup water
1 cup veggie broth
1 teaspoon apple cider vinegar
Fresh Basil Leaves (diced)
1 teaspoon minced garlic
1 teaspoon coconut sugar
4 zucchinis (spiralized)
1 teaspoon Olive Oil
1⁄2 cup diced organic tomatoes
1.5 cups of spinach
1.5 cups of kale
15 kalamata olives, de-pitted and cut in half
1. Make sure you soak the cashews overnight or 3-4 hours before. If you don't have time for this, soak as long as you can. You might need to add a splash more water.
2. Drain the cashews from the water they were soaking in, and combine the roasted peppers, tomatoes, and veggie broth. Drop in to a blender and blend until smooth.
6. In a small pot over medium-low heat, combine the pepper puree and the vinegar, basil, oregano, garlic, and coconut sugar. Heat until warmed, making sure to stir frequently.
7. Spiralize the zucchini
8. In a large skillet, sauté the zucchini with the olive oil until warmed (about 5 minutes). The zucchini be slightly softened, but not too soft or mushy. Then add in the warmed red pepper alfredo, stirring to coat each noodle.
9. Serve immediately with sliced grape tomatoes and kalamata olives.
Yields 4 Servings