Roasted Red Pepper Zoodles

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Roasted Red Pepper Zoodles

Zucchini noodles and vegetables, topped with an aromatic roasted red pepper sauce, featuring all-purpose, salt-free seasoning.
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Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 1/2 tablespoons All Purpose Season
  • Black Pepper
  • 1 15- ounce jar roasted red peppers
  • 2 tablespoons minced garlic divided
  • 2 shallots finely diced
  • 1/3 cup vegetable stock
  • 4 tablespoons olive oil divided
  • 2 medium zucchini spiralized and as much moisture removed as possible
  • 5 large mushrooms cut into bite-size pieces
  • 1 medium red pepper cut into bite-size pieces

Method
 

  1. In a pan over medium-high heat, heat 1 tablespoon olive oil. Sauté 1 tablespoon garlic and shallots 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, 1 tablespoon all-purpose seasoning, remaining 3 tablespoons olive oil, salt and pepper. Blend for about 1 minute, until smooth, then set aside.
  4. In pan over medium-high heat, heat 2 tablespoons olive oil. Sauté remaining 1 tablespoon garlic, mushrooms and red pepper for 3 minutes, stirring continuously. Add spiralized zucchini and remaining 1 tablespoons olive oil and sauté for another 3 o 4 minutes, until zoodles are cooked.
  5. Sprinkle remaining all-purpose seasoning, salt and pepper over top and serve with roasted red pepper sauce.
  6. To thin sauce, add 1 to 2 tablespoons additional olive oil.

Notes

Recipe by Simply Organic
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