Serves 4
35 min
Zucchini Noodles with Creamy Roasted Tomato Basil Sauce
Recipe GLPRd910d98013e82d
Light and fresh zucchini noodles tossed with a silky roasted tomato and cream cheese sauce infused with basil and a hint of red pepper heat. This gluten-free dish is perfect as a side, appetizer, or light main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 pints grape tomatoes
2 tablespoons extra virgin olive oil
salt
black pepper
2 ounces cream cheese
¼ cup fresh basil leaves
½ teaspoon red pepper flakes
2 large zucchini, spiralized into noodles
Directions
Preheat your oven to 400°F. Toss the grape tomatoes with 2 tablespoons of extra virgin olive oil, a pinch of salt, and freshly ground black pepper. Spread them in a single layer on a baking sheet.
Roast the tomatoes in the preheated oven for 20 to 25 minutes, stirring halfway through, until the skins are blistered and the tomatoes are soft and caramelized at the edges.
Carefully remove the baking sheet from the oven and transfer the roasted tomatoes to a food processor.
Add the cream cheese, fresh basil leaves, and red pepper flakes to the food processor. Pulse and blend until the mixture reaches a smooth, creamy consistency. Taste and adjust with additional salt and black pepper as needed.
Place the spiralized zucchini noodles in a large serving bowl. Pour the roasted tomato sauce over the noodles and gently toss until every strand is coated evenly with the creamy sauce.
Divide the zucchini noodles among serving plates and serve immediately while the sauce is still warm.
