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Easy vegetarian pasta that’s great for a weeknight dinner ... or whenever.
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3 red bell peppers, whole
2 shallots, whole in peel
2 cloves garlic, whole in peel
1 cup unsweetened almond milk
1 tablespoon olive oil
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon arrowroot starch
For the Zucchini Noodles:
4 zucchini, ends cut off and spiralized or cut into noodles
Grated parmesan, for garnish
Heat oven to broil.
Place the bell peppers, shallots, and garlic on a baking sheet lined with tin foil or parchment paper.
Place the sheet in the oven and roast until charred. Flip over, then continue to roast until all sides have been charred. Remove from oven and let cool.
Peel away charred skin, seeds and stems on the red pepper. Set aside.
Add the roasted bell peppers, shallots, and garlic to a blender with almond milk, olive oil, sea salt, pepper, arrowroot starch, and blend until smooth.
Heat a large skillet over medium high heat. When the skillet is hot, add the sauce and cook for 3 to 4 minutes, until heated through.
Add the zucchini noodles to the sauce in the skillet and toss. Cook until soften, but not falling apart. Be careful not to overcook.
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