These roasted garlic red pepper zoodles combine garlic, red pepper and nutritional yeast into one healthy, low calorie, plant-based meal that’s packed with flavor and nutrition!

Roasted Garlic and Red Pepper Zoodles - Low Fat, Low Carb, Vegan
Roasted Garlic and Red Pepper Zoodles - Low Fat, Low Carb, Vegan

I go through zucchini at my house like it’s my job. I eat it almost every day and it’s always on my grocery list. I love using it in baking, eating it raw, fried, baked and my favourite, turning it into crunchy, fresh, zucchini noodles!

I’ve shared quite a few zoodle recipes on the blog so if you missed those, be sure to check them out below. I love how much nutrition and volume zucchini provides for such little calories. High volume win.

Zucchini Noodle Recipes

Roasted Garlic and Red Pepper Zoodles - Low Fat, Low Carb, Vegan
Roasted Garlic and Red Pepper Zoodles - Low Fat, Low Carb, Vegan
Roasted Garlic and Red Pepper Zoodles - Low Fat, Low Carb, Vegan

Recipe Details

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.

Try Raw or Cooked Zoodles

I left my zucchini noodles raw for this recipe. I like them crunchy and this saves time since there’s no cooking involved once you make the sauce. If you prefer to cook them, simply add them to a pan and cook for about 5-10 minutes until they soften a bit.

If you’re cooking them, you might want to squeeze the water out of them before hand. I didn’t do this for my raw noodles and after it sat in the fridge it was a little watery but I just drained it off and it was fine.

If you want to get the excess water out of the zucchini first, follow the tips in this post for better zoodles. As for the roasted red peppers, they’re a cinch to make at home, can be made without any oil and they taste great!

How to Make Roasted Red Peppers

  1. Cut the peppers in half and remove the seeds.
  2. Line a baking sheet with foil and place the peppers on the sheet with the inside facing down. Smash each pepper on a top rack in the oven until the skin starts to turn black and bubble. This usually takes about 15-20 minutes.
  3. 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.
  4. 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.

You can find detailed instructions on how to make roasted red peppers here.

How to Make Roasted Red Peppers

A Healthy, Low Fat Sauce

You can use this delicious, healthy sauce over any kind of noodles. Roasting the garlic and red pepper really amps up the flavour. 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!

Print
Roasted Garlic and Red Pepper Zoodles - Low Fat, Low Carb, Vegan

Roasted Garlic and Red Pepper Zoodles

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan

These roasted garlic red pepper zoodles are low in fat and high in protein thanks to added nutritional yeast. Roasting the garlic and peppers adds a ton of flavour and creamy texture without adding oil or extra salt. 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.


Scale

Ingredients

  • 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
  • Optional: fresh parsley and/or basil for serving

Instructions

  1. Add the roasted red peppers, garlic, vegetable stock, nutritional yeast and onion to a food processor or blender and mix until smooth and creamy. Taste and season with salt and pepper if needed.
  2. Top zucchini noodles with the sauce and serve with fresh parsley and basil. You can use raw zuchini noodles or cook the zucchini noodles in a pan for 5-10 minutes.
  3. Keeps well in the fridge for up to 5 days.

Notes

You can find detailed instructions on how to make roasted red peppers here.

Nutrition

  • Serving Size: 1/4th of recipe
  • Calories: 139
  • Fat: 2 g
  • Carbohydrates: 21 g
  • Fiber: 8 g
  • Protein: 10 g

Keywords: red pepper zucchini noodles, roasted red pepper zoodles