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Zucchini Pasta with Creamy Roasted Red Pepper Sauce and Cannellini Beans | Great Performances


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Zucchini Pasta with Creamy Roasted Red Pepper Sauce and Cannellini Beans
by Kristen McCormack, Chef Instructor for The Sylvia Center


For Creamy Roasted Red Pepper Sauce:

3 red bell peppers

1 cup cashew milk 

1 tbsp olive oil

1 tsp salt

2 cloves of garlic

¼ cup tahini

¼ bunch parsley, roughly chopped

vegan parmesan cheese (optional; recipe here.)

For Zucchini Noodles:

1 tbsp olive oil

1 shallot, minced

4 zucchini, ends cut off and spiralized or cut into 'noodles'

1 15-ounce can cannellini beans, drained and rinsed

Salt and pepper to taste


1) Place bell peppers on a foil lined baking sheet. Turn on the broiler and roast the peppers on the top level, close to the heating element. When black spots appear, turn the peppers and continue to roast until all sides have been blackened. Let cool and pull off blackened skins and remove ribs, seeds, and stem.

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

3) Heat a large skillet over medium high heat. When skillet is hot, add the olive oil and minced shallot and sauté for a minute or two until the shallot is softened but not browned. Add the zucchini noodles to the skillet. Sauté using a pair of non-stick tongs to toss the noodles. 

4) Just as the zucchini noodles begin to soften, sprinkle with salt, add half the cheese if using, and add the sauce and cook just until the sauce is heated. Lean on the side of undercooking them.
Tip: sprinkling some cheese on the pasta before the sauce helps the sauce adhere to the with regular pasta too!

5) Add in beans and toss until beans are warm.

Adjust seasoning to taste, and serve immediately with parsley and rest of vegan parmesan.

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