Simplicity meets seasonality in this light, yet satisfying meal. The sauce is just a handful of ingredients, yet rich in flavor from fresh, roasted tomatoes and a tangy touch of cream.
Pick up a baguette if you can to sop up the extra sauce. Add a side salad, and enjoy.
Zucchini Noodles with Creamy Roasted Tomato Basil Sauce
Adapted from Running to the Kitchen
- August 13, 2015
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Ingredients
- 2 pints grape tomatoes or 5 cups chopped tomatoes
- 2 Tbsp. extra virgin olive oil
- Salt and pepper
- 2 oz. vegan cream cheese
- 1 small garlic clove
- ¼ cup fresh basil leaves
- ½ teaspoon red pepper flakes
- 3 large zucchinis made into noodles with a julienne peeler or spiralizer
Directions
- Step 1
- Preheat oven to 400 degrees.
- Step 2
- Line a baking sheet with foil. Toss tomatoes with 1 1/2 Tbsp. olive oil, salt and pepper on baking sheet.
- Step 3
- Roast in the oven for 20-30 minutes until the tomatoes are soft. If using grape tomatoes, they should begin to blister.
- Step 4
- Pulse garlic in food processor, and then add the roasted tomatoes. Add the cream cheese, basil, red pepper flakes, salt and pepper to taste and process until smooth.
- Step 5
- In a large saute pan, heat remaining olive oil over medium high. Place zucchini noodles in pan and saute 3-4 minutes, until zucchini just begins to soften. Toss with the tomato sauce until noodles are coated. Serve.
