ROASTED GARLIC AND RED PEPPER ZOODLES #vegan #lowcalorie

These simmered garlic red pepper zoodles are low in fat and high in protein gratitude to included healthful yeast. Broiling the garlic and peppers includes a huge amount of flavor and smooth surface without including oil or additional salt. This formula is a lighter, low calorie approach to fulfill a pasta hankering! In case you're not an enthusiast of zoodles, don't hesitate to utilize the sauce over your preferred pasta, steamed veggies or prepared spaghetti squash.

There are a couple of steps to this formula yet in general, it's simple. On the off chance that you've never made your own simmered red peppers at home, it's anything but difficult to do. While your garlic and red peppers are cooking, you can prepare the zucchini noodles or even make them early to accelerate the time expected to make this.

You can utilize this delightful, sound sauce over any sort of noodles. Simmering the garlic and red pepper truly amps up the flavor. When they're simmered, they're mixed with mushy, nutty nourishing yeast, onion and vegetable stock for a high-protein, low fat and carb pasta sauce that still conveys on flavor. It would be extremely pleasant over some steamed veggies, spaghetti squash or even broiled potatoes!

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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.

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