Raw Vegan Zoodles With Romesco Recipe

Cooking Directions

• STEP 1.Using a spiralizer or a julienne peeler, make zucchini noodles out of the zucchinis.
• STEP 2.In a blender or food processor, combine the roasted red peppers, almonds, garlic, olive oil, and salt.
• STEP 3.Blend until smooth and creamy, adding more olive oil if needed.
• STEP 4.In a large bowl, toss the zucchini noodles with the romesco sauce until well coated.
• STEP 5.Let the zoodles marinate in the sauce for about 10-15 minutes to soften slightly.
• STEP 6.Serve the zoodles with additional toppings, such as fresh herbs or chopped almonds, if desired.

Cooking Tips

• You can also add other vegetables, such as cherry tomatoes or sliced bell peppers, to the zoodles for extra flavor and texture.
• If you don't have roasted red peppers, you can use sun-dried tomatoes instead.
• For a warm version, lightly saut茅 the zoodles in a pan for a few minutes before tossing with the romesco sauce.

Storage and Serving

• Leftover zoodles can be stored in an airtight container in the refrigerator for up to 2 days.
• The zoodles may release some water as they sit, so drain any excess liquid before serving.
• Serve the zoodles cold or at room temperature, as a light lunch or dinner option.