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.



  • 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


  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.


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


  • 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