Zucchini Noodles with Romesco Sauce

Zucchini Noodles with Romesco Sauce

Zucchini noodles, or what I like to call ZOODLES, are such an easy alternative to traditional pasta when you are gluten-free, vegan, paleo, or want to eat cleaner and live a healthier lifestyle. You can toss raw vegetable noodles (zucchini, squash, carrots, cucumber, etc.) with some other chopped veggies, fresh herbs, and little vinaigrette or some fresh squeezed lemon juice for a delicious, crisp salad OR you can cook up an amazing alternative to fettuccini alfredo using zucchini noodles and a clean cream sauce.

Whatever dish you choose, zucchini noodles are a top choice in my kitchen and the way to go for any quick and easy lunch or dinner meal. I personally love this dish, Zucchini Noodles with Romesco Sauce. This delish sauce comes from Spain, and is amazing with pretty much everything from veggies to meats and fish, as a substitute for mayo on sandwiches or even as a salad dressing. The best part is a lot of these ingredients can stay in your pantry. Make extra!!

Zucchini Noodles with Romesco Sauce

This meal is Clean, Paleo, Vegan, Gluten-Free, AND tastes amazing; what more can you ask for!!

Recipe serves 4


  • Romesco Sauce:
    • 1 Large Roasted Red Bell Pepper from a jar
    • 2 Garlic Cloves, smashed
    • 1/2 C Slivered Almonds, toasted until light caramel color
    • 1/4 C Tomato Puree
    • 2 TBSP Chopped Parsley
    • 2 TBSP Sherry Vinegar
    • 1 TSP Smoked Paprika
    • 1/2 TSP Cayenne Pepper
    • 1/2 C Extra Virgin Olive Oil
    • Pinch of Smoked Sea Salt and Freshly Ground Black Pepper
  • Zucchini Noodles:


  • To make the Romesco Sauce, pulse all ingredients except for Extra Virgin Olive Oil in a food processor until smooth. (If you don’t have a food processor, I love this Cuisinart Food Processor.

  • Once your sauce mixture is smooth, add Extra Virgin Olive Oil slowly until mixture is well incorporated.
  • To make your zucchini noodles, you will want to use a handheld spiralizer or a tabletop spiralizer – here are two options that I recommend:

  • After you’ve made your zucchini noodles, in a large saucepan, heat 2 TBSP of oil (extra virgin olive oil or coconut oil) and sauté zucchini noodles.
  • Add Romesco Sauce and coat noodles thoroughly.
  • Serve with an optional sprinkle of parsley for garnish.

Pretty simple, right?? Now it’s your turn!!


You can save and print this recipe here: zucchini-noodles-with-romesco-sauce

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