Charred red pepper gives this creamy sauce an extra boost of smoky flavor. We love to prepare a double batch of this dish and enjoy throughout the week. It’s amazing on its own and super delicious served with a fried egg, chopped chicken, crumbled sausage or toasted walnuts.
Prep Time: 10 minutes
Cooking Time: 15 minutes
1 tablespoon avocado or olive oil
4 medium zucchinis, shaved into “zoodles” or 4 cups of packaged “zoodles”
Creamy Red Pepper Sauce:
3 tablespoons avocado or olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 ounce of raw almonds
1 medium red bell pepper, seeded and chopped
2 tablespoons tomato paste
Garnish: 2 tablespoons fresh parsley
Preheat your oven’s broiler. Arrange chopped red pepper on a baking tray lined with parchment paper and allow to char under the broiler until blackened, about 10 minutes. Remove and set aside.
Add avocado or olive oil to a large skillet and bring to medium-low heat.
Add zoodles and sauté until soft, about 5 minutes. Remove from the heat and place in a colander to allow any excess water to drain.
While draining, add all ingredients including your charred pepper to a blender and pulse until everything is very creamy.
Toss zoodles in the sauce.
Serve between 2 with a tablespoon each of fresh parsley, storing any leftovers in a glass container in the fridge for 5 days.
Net Carbs: 16