Garlic Roasted Red Pepper Zoodles

Serving size: 4

Prep time: 15 min

Total time: 20 min

Ingredients

● For the sauce

○ 3 red bell peppers

○ 1 cup milk (or almond milk for dairy-free

substitute)

○ 1 tbsp olive oil

○ 1 tsp salt

○ 1 clove garlic

○ ¼ cup tahini or almond butter

● For the zoodles

○ 4 zucchini, sliced according to VASTA instructions

○ 1 tbsp olive oil

○ Salt and pepper, to taste

Directions

1. Slice zucchini noodles according to VASTA instructions, using the fettuccine blade

2. Place the bell peppers on a foil-lined baking sheet

3. Turn on the broiler and roast the peppers on the top level

4. When black spots appear, turn the peppers and continue to roast until all sides have

been blackened

5. Let cool and pull off blackened skins and remove ribs, seeds, and stems

6. Add the 3 roasted bell peppers to a blender with the rest of the sauce ingredients and

blend until you get a smooth texture

7. Heat a large skillet over medium-high heat

8. Add the olive oil and zucchini noodles to the skillet

9. Sauté, while tossing the zucchini noodles with tongs

10. Just as the zucchini noodles begin to soften, sprinkle with salt and add the sauce and

cook just until the sauce is heated

11. Serve right away and enjoy!