Ingredients
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1 1/2 tablespoons
Spice Right All Purpose Season - Simply Organic Black Pepper, Medium Grind 2.31 oz.
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1 15-ounce jar roasted red peppers
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2 tablespoons minced garlic, divided
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2 shallots, finely diced
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1/3 cup vegetable stock
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4 tablespoons olive oil, divided
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2 medium zucchini, spiralized and as much moisture removed as possible
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5 large mushrooms, cut into bite-size pieces
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1 medium red pepper, cut into bite-size pieces
Directions
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.
