Roasted Red Pepper Zoodles

Write a Review
  • Total Time: 0 hrs 0 mins
  • Hands-on Time: 0 hrs 0 mins
  • Makes: 2 servings

Zucchini noodles and vegetables, topped with an aromatic roasted red pepper sauce, featuring all-purpose, salt-free seasoning.


  • 1 1/2 tablespoons

    Spice Right All Purpose Season
  • Simply Organic Black Pepper, Medium Grind 2.31 oz.
  • 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


    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.

    To thin sauce, add 1 to 2 tablespoons additional olive oil.


Bring Robust Organic Flavor to Your Everyday Meals