This recipe is one of my favorites! It’s not just incredibly tasty, it also happens to be vegetarian and gluten/wheat free. The zucchini noodles are a fantastic, healthy alternative that complement the flavors nicely. Welcome to comfort food at its finest—get your taste buds ready for creamy red peppery goodness.
- 2 red peppers
- 2 zucchinis
- 1 package of goat’s cheese (140g or so)
- 1/2 cup of olive oil
- 1 cup of nutritional yeast
- 4 cloves of garlic
- 2 tbsp of oregano
- 1 tbsp of basil
- 1 tbsp of vegetable base (I like “Better than Boullion” organic soup base)
- Parmesan (to taste)
First things first: roast the red peppers. Turn your oven to broil and cook them for about 10 minutes (or until they’re roasted).
Spiralize both zucchinis to make “noodles” then set them aside in a large bowl.
Put everything (except for zucchini) into the food processor. Blend until smooth.
Mix the red pepper sauce with the zucchini noodles. Put the entire mixture into a large baking dish and sprinkle with parmesan. Bake in the oven for 20 – 30 minutes or until lightly browned. If you’re strapped for time, heat single servings in the microwave and store the rest for later.