Zucchini Noodles with Vegan Roasted Red Pepper Cream Sauce

Name: Zucchini Noodles with Vegan Roasted Red Pepper Cream Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1½ cups Raw cashews; 2 cups Water; 1 Roasted red pepper, large; 1 clove Garlic clove; 1 Tbsp Balsamic vinegar; 1 tsp Dried basil; Salt and black pepper to taste; 2 Medium zucchini; 1 Tbsp Olive oil; ¼ cup Onion, chopped; Pine nuts, for garnish (optional); Fresh basil, for garnish (optional)

Recipe GLPR7022f9886ff20e

Main Course

20 min

1585 cal

Servings: 2

Stovetop

SNAP eligible

Tender spiralized zucchini noodles tossed with a silky, plant-based cream sauce made from roasted red peppers and cashews. This light yet satisfying dish comes together in minutes and offers a vibrant, naturally sweet flavor with a hint of garlic and basil. Perfect as a quick weeknight dinner or nutritious side dish.

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Ingredients

1½ cups Raw cashews

2 cups Water

1 Roasted red pepper, large

1 clove Garlic clove

1 Tbsp Balsamic vinegar

1 tsp Dried basil

Salt and black pepper to taste

2 Medium zucchini

1 Tbsp Olive oil

¼ cup Onion, chopped

Pine nuts, for garnish (optional)

Fresh basil, for garnish (optional)

Directions

Add the raw cashews, water, roasted red pepper, garlic clove, balsamic vinegar, and dried basil to a blender or food processor. Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning with salt and pepper. Set the sauce aside.
Prepare the zucchini noodles: Using a spiralizer or julienne peeler, create thin noodle-like strands from the zucchini. If you do not have these tools, slice the zucchini lengthwise into ¼-inch-thick slabs, then carefully slice each slab lengthwise into very thin ¼-inch-wide strips to mimic noodles.
Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
Add the chopped onion to the hot oil and cook, stirring occasionally, until it becomes translucent and softened, approximately 5 minutes.
Stir in the minced or pressed garlic and cook for 1 minute until fragrant.
Add the zucchini noodles to the skillet and toss gently to combine with the onion and garlic. Cook for 1 to 2 minutes, stirring frequently, until the zucchini is just warmed through but still has a slight bite to it.
Pour the red pepper cream sauce over the warm zucchini noodles and gently toss until everything is evenly coated with the sauce.
Divide the zucchini noodles between serving plates. Top with pine nuts and fresh basil leaves if desired. Serve immediately while warm.

Comments

Grocery List Plus Editorial Staff3.75

Pine nuts and cashews push the cost to roughly $4.50–$5.50 per serving, with both available at Harris Teeter or Kroger but not consistently stocked at Food Lion or ALDI. The stated 20 minutes ignores soaking cashews (15–20 minutes in hot water) and hand-spiralizing zucchini; budget 35–40 minutes realistically. Zucchini is reliable year-round in Charlotte, and roasted red peppers from a jar simplify the cooking, but the cream sauce breaks down after a day, so this is strictly a same-night dish. It works well for two as a light dinner, though the vegan cream needs a confident blender to hit a silky texture.