This delicious, simple gluten-free recipe comes from our friend Chef Nicole Latorre at Eat Clean Org.
2 organic red peppers
2 organic zucchini
2 organic garlic cloves
3 ounces of organic goat cheese
extra virgin olive oil
fresh ground pepper
Turn oven on broil. Lay wax paper or tin foil on a sheet pan.
Place red peppers on pan, drizzle with olive oil and season with sea salt & pepper.
Cook until charred on the top and soft.
Remove from oven, let cool and de-seed.
Remove stems & transfer softened peppers to a vitamix or other blender.
Add in goat cheese, garlic cloves and more sea salt & pepper to taste.
Blend until purees into a creamy red pepper sauce.
Using a hand spirializer or a kitchen aid attachment, make zucchini noodles.
Toss zoodles in sauce and serve!