Live in health with Dr. Sasha High

Roasted Red Pepper & Tomato Pasta Sauce on Zoodles

Roasted Red Pepper & Tomato Pasta Sauce on Zoodles

Here is a great low carb “pasta” option with a delicious vegetarian sauce that is sure to satisfy and fill you up! I added goat cheese and almonds to the sauce for healthy fat (and delicious flavour). Serve with whatever vegetables you want – I happened to have kale and portobello mushrooms in the fridge tonight.


  • 3 red peppers
  • 2 cups grape tomatoes (or equivalent amount of roma tomatoes)
  • 1/4 cup sundried tomatoes
  • 1-2 cloves garlic, chopped
  • 1/4 cup almonds
  • 2 tbsp goat cheese
  • extra virgin olive oil
  • salt & pepper to taste

Here are the vegetables out of the oven:












  1. Preheat the oven to 375F.
  2. Slice peppers in half and remove seeds. Then lay on baking sheet with tomatoes. Wipe clean the mushrooms and place on baking sheet.
  3. Drizzle with olive oil, sprinkle with salt & pepper, then bake for 30 minutes.
  4. Remove from oven and place tomatoes and red peppers in blender with remaining ingredients. Blend or pulse to desired thickness (I left mine a little chunky).
  5. Serve over zucchini noodles or shirataki noodles if going low carb. Otherwise, this would also taste great on chicken or salmon!

I served over zucchini noodles and steamed kale, then topped with the portobello mushrooms. This whole meal took 20 minutes of prep and 30 minutes in the oven while I was putting Little Pokie to bed. It was EASY, honestly. And it looks fancy. I like fancy 😉

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