Creamy Garlic Roasted Red Pepper Pasta


For Sauce:

3 red bell peppers

1 cup milk

1 Tbsp. olive oil

1 tsp. salt

1 garlic clove

¼ cup tahini or almond butter

For Zucchini Noodles:

1 Tbsp. olive oil

4 zucchini, ends cut off and spiralized

Salt, to taste



1. Roast the pepper: Place the bell peppers on a foil lined baking sheet.

2. Turn on the broiler and roast the peppers on the top level, close to the heating element.

3. When black spots appear, turn the peppers and continue to roast until all sides have been blackened. Let cool.

4. Pull of blackened skins and remove ribs, seeds, and stem.

5. Add the 3 roasted bell peppers to a blender with the rest of the sauce ingredients and blend until smooth.

6. In a large skillet, heat olive oil over medium high heat. Add onion, saute until onion is softened but not brown, about 1-2 minutes. Add the zucchini noodles to the skillet.

7. Toss the noodles until they begin to soften, but before they start releasing water.

8. Sprinkle the noodles with salt and add the sauce. Cook until heated through.

Serves 4