I first tried spiralized noodles at a raw restaurant I managed and more recently at a cozy little Italian restaurant in Ojai. My mind was officially blown. I have been dreaming about them ever since so I bought this awesome spiralizer to make them myself. Packed with vitamin C, phytonutrients, and minerals like manganese and potassium, “zoodles” (zucchini noodles) are a much healthier alternative to pasta and leave you feeling energized instead of sluggish. This recipe is thick and creamy, perfectly “cheesy,” satisfying and absolutely delicious. Best of all, it’s a meal the whole family will enjoy.
- 1 red bell pepper
- 1 cup walnuts
- 1 cup water
- 1 cup veggie broth
- teaspoon white balsamic vinegar
- 1 tablespoon fresh basil leaves, diced
- 1 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1 teaspoon coconut sugar
- 4 zucchinis (spiralized or julienned)
- 1 teaspoon extra-virgin olive oil
- 1⁄2 cup diced tomatoes
- Soak the walnuts in 1 cup of water for 3-4 hours.
- Preheat oven to 425°F. Remove stem and seeds from bell pepper, then chop it into 1 inch chunks. Line a cookie sheet with aluminum foil, then place the peppers with the outside skin facing down and roast for 25 minutes. Peppers should be soft and slightly browned on the bottom when done.
- Drain the walnuts from the water they were soaking in, and combine the walnuts, roasted peppers, tomatoes, and veggie broth. Use an immersion stick blender to puree, until smooth.
- In a small pot over medium-low heat, combine the pepper puree and the white balsamic vinegar, basil, oregano, garlic, and coconut sugar. Stir frequently until it is warmed through.
- Spiralize your zucchini (you can leave the skin on or peel first if you prefer).
- In a large skillet, saute the zucchini with the olive oil for approximately 4 minutes. The zucchini should be warmed and slightly softened, but not mushy. Then add in the warmed red pepper alfredo, stirring to coat each noodle.
- Serve immediately with sliced grape tomatoes.
Recipe credit: Nosh and Nourish