Yummy and healthy : Garlic, red pepper noodles

This recipe is a lighter, low calorie way to satisfy a pasta craving! If you’re not a fan of zoodles, feel free to use the sauce over your favourite pasta, steamed veggies or baked spaghetti squash.

There are a few steps to this recipe but overall, it’s very easy. If you’ve never made your own roasted red peppers at home, it’s very easy to do. While your garlic and red peppers are roasting, you can prep the zucchini noodles or even make them ahead of time to speed up the time needed to make this.

Cut the peppers in half and remove the seeds.
Line a baking sheet with foil and place the peppers on the sheet with the inside facing down. Smash each pepper down so they lay flat.
Broil on a top rack in the oven until the skin starts to turn black and bubble. This usually takes about 15-20 minutes.
Remove from the oven and fold the foil over the peppers, or place another piece of foil on top to seal them in. Let them steam in the foil for 10 minutes or so.
Once they’ve steamed inside the foil, open it up and peel off the skin. It should come off quite easily. You might want to let them cool a bit so they’re easier to handle.

Once they’re roasted, they’re blended with cheesy, nutty nutritional yeast, onion and vegetable stock for a high-protein, low fat and carb pasta sauce that still delivers on flavour. It would be really nice over some steamed veggies, spaghetti squash or even roasted potatoes!

3 roasted red peppers (see instructions in post for how to roast your own peppers)
2 bulbs roasted garlic + 1/2 tsp olive oil for roasting (see note below)
1/2 cup (36 g) nutritional yeast
1/2 a small onion
1/2 cup vegetable stock
salt and pepper, to taste
4 zucchinis (approx. 1200 g), cut into noodles with a spiralizer or normal pasta
Optional: fresh parsley and/or basil for serving

Add all of the ingredients to a food processor or blender and mix until smooth and creamy.
Top zucchini noodles with the sauce and serve with fresh parsley and basil.
Keeps well in the fridge for up to 5 days.
To make the roasted garlic, cut the tip off a bulb of garlic to expose the cloves a little. Wrap each bulb up on tin foil, pouring 1/4 tsp of olive oil over each one. Roast in the oven until the bulb is soft, approximately 35-45 minutes.
The original recipe called for 1 small or 1/2 a large red onion but received a lot of feedback the onion was too overpowering. I’ve reduced the amount of onion used to 1/2 a small white or yellow onion.
To make zucchini noodles, pick up a spiralizer on Amazon.
Serving Size: 1/4th of recipe Calories: 139 Fat: 2 g Carbohydrates: 21 g Fiber: 8 g Protein: 10 g

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