This recipe for Roasted Red Pepper Hummus Noodles combines zucchini noodles, roasted red peppers, and sundried tomatoes in a quick hummus-based sauce. This is a low-key and super easy plant-based meal requiring only a handful of ingredients and pantry staples.
What I really love about this recipe is that it is super customizable.
- Keep it low carb – use plant-based noodles, like zucchini, sweet potato, yellow and/or butternut squash, or carrot noodles to keep this dish low-carb.
- Give it some pasta – Not into veggie noodles? No problem. Swap out zucchini noodles with your pasta of choice, like linguine, spaghetti, or fettuccine. Or go a 50/50 to increase your veggie intake without giving up pasta completely.
- Add protein – If you want to bulk up this dish, try adding some protein. If you want to keep it plant-based, sauté some crispy honey sesame tofu or top with crispy chickpeas. This dish also pairs well with Italian chicken sausage, grilled chicken, or salmon.
- Load it with ALL the veggies – You can add even more veggies to take this plant-based dish to the next level. Toss in some kale, spinach, broccoli, or Brussel sprouts.
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I highly recommend using a veggie spiralizer for this recipe. They are super affordable (under $25) and a worthwhile investment if you intend on making veggie noodles often. Plus, it’s way more fun eating veggies in noodle form!
But if you don’t have a spiralizer, don’t sweat it! You can cut up your zucchini in half moons or slices and still have a yummy dish.
Step 1: Roast Red Peppers
First, you’ll want to roast the red peppers. If you plan on using store-bought roasted red peppers, go ahead to step 2.
Preheat the oven to high broil. While the oven warms up, cut the peppers into quarters and deseed. Rub the pepper skins with a light drizzle of olive oil. It should only take about 1 teaspoon total to coat all the pieces.
Place the peppers cut-side down on a baking sheet. Roast for about 10 to 12 minutes, or until the skins begin to blister and dark spots form on parts of the skin.
When the peppers are almost done, prepare an ice bath by adding a few handfuls of ice to a large bowl. Add cold water. Set aside.
Remove the peppers from the oven and carefully transfer to the ice bath and let cool for 1 to 2 minutes. Once the peppers are cool, remove them from the ice bath and pat dry.
Next, remove the blistered skins from the peppers. This should be an easier task after the ice bath. Throw the removed skins away. Thinly slice the peeled peppers and set aside.
Step 2: Prepare Veggies and Sauce
Spiralize the zucchini and transfer to a large bowl. If you are using an open-ended spiralizer, like this one, you can place the bowl underneath the blade to catch the noodles as you spiralize. Set the zucchini noodles aside.
Mince the garlic. Drain and pat dry the sundried tomatoes.
In a small bowl, whisk together the roasted red pepper hummus, vegetable broth, and vinegar. Set aside.
Step 3: Cook Roasted Red Pepper Hummus Noodles
Heat the remaining 1 teaspoon of olive oil in a large frying pan on medium-high heat. Sauté the garlic until fragrant, about 1 to 2 minutes. Add the roasted red peppers and sundried tomatoes. Cook roughly 1 minute in the garlic oil.
Next, add the zucchini noodles to the frying pan. Season with salt, pepper, and oregano. Cook the zucchini uncovered for 2 to 3 minutes, or until the liquid is released and the noodles begin to reduce in size.
Drain the liquid from the cooked zucchini. I use the pan lid to help drain out the excess liquid. This is an important step, because the extra liquid from the zucchini can water down the sauce if you don’t drain it out, and we don’t want that.
Once the liquid is removed, add the hummus sauce to the pan. Toss the noodles to coat and cook another 1 to 2 minutes, until the sauce is warm and slightly reduced in volume. Remove the pan from heat and serve.
I hope you enjoyed this recipe for Roasted Red Pepper Hummus Noodles. Let us know what you think in the comments and be sure to tag us in your creations on Instagram @sticksscratchkitchen.
Check out these other no-fuss weeknight dinners:
- Stuffed Sweet Potatoes with Miso Butter Farro
- One Pot Mushroom and Chickpea Pasta
- Peppery Lemon Herb Linguine
- Easy Pad Thai
- Sausage Pizza Zucchini Boats
Roasted Red Pepper Hummus Noodles
Ingredients
- 6 medium zucchini, spiralized
- 2 red bell peppers, quartered
- 2 tsp extra virgin olive oil, divided
- 3 garlic cloves, minced
- â…“ c sundried tomatoes in oil, drained
- â…” c roasted red pepper hummus
- ¼ c low sodium vegetable broth
- 1 tsp red wine vinegar
- 1 tsp dried oregano
- ¼ tsp black pepper
- ¼ tsp salt, more if desired
Instructions
Roasted Red Peppers
- If you're making your own roasted red peppers, preheat the oven to high broil. Quarter the peppers and de-seed. Rub the outside skins of the pepper pieces with a light drizzle of olive oil (it should take about 1 teaspoon total). Spread out on a baking sheet. Broil for about 10 to 12 minutes, or until skins begin to blister and dark spots begin to form. Remove from oven.
- Transfer cooked peppers to an ice bath. Let cool for 1 to 2 minutes. Remove from ice bath and pat dry.
- Remove the skins from the peppers. Once the skins are removed, thinly slice the peppers and set aside. Throw away pepper skins.
Red Pepper Hummus Noodles
- Spiralize the zucchini and transfer to a large bowl. Mince the garlic. Drain and pat dry the sundried tomatoes. Whisk hummus, vegetable broth, and vinegar together in a small bowl. Set aside.
- Heat remaining 1 teaspoon of olive oil in a large frying pan. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the roasted red peppers and sundried tomatoes. Cook about 1 minute in the garlic oil.
- Add the zucchini noodles to the frying pan and season with salt, pepper, and oregano. Cook the zucchini uncovered for 2 to 3 minutes, until liquid is released and the noodles begin to reduce in size. Drain the liquid released from the cooked zucchini. Once the liquid is removed, add the hummus sauce to the pan. Cook another 1 to 2 minutes, until the sauce is warm and slightly reduced in volume. Remove from heat and serve.
Notes
- Zucchini noodles release a lot of liquid. It is important to remove the excess liquid before adding the hummus sauce. If you don’t remove the liquid, the sauce will be diluted and very runny.Â
- To achieve al dente zucchini noodles, be sure to cook the zucchini according to directions. It is really easy to overcook zucchini noodles. It should take only 4 to 5 minutes total to cook the zucchini down and cooking longer could result in soggy, overcooked noodles.Â
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