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creamy garlic zoodles with bursting cherry tomatoes

Course Main Course
Cuisine American
Keyword cherry tomatoes, dairy free, gluten free, pasta, vegan, vegetarian, zoodles, zucchini, zucchini noodles
Total Time 30 minutes
Servings 2

Ingredients

“cream” sauce

  • 1 tablespoon olive oil
  • 1 shallot diced
  • 5 garlic cloves chopped finely (or minced)
  • sea salt + freshly cracked pepper
  • 2 tablespoons almond flour
  • 1 teaspoon corn starch
  • 1 1/4 cup lite coconut milk

zoodles + bursting cherry tomatoes

  • 1 pint cherry tomatoes halved
  • 1 1/2 tablespoons olive oil divided
  • sea salt + freshly cracked pepper
  • 2 large zucchini spiralized + patted dry with paper towel to remove excessive moisture
  • paprika
  • red pepper flakes

Instructions

  1. preheat oven to 400F
  2. in a medium sized bowl, toss tomatoes in 1/2 tablespoon of olive oil plus a little sea salt and freshly cracked pepper. place on a baking sheet lined with parchment paper and roast for about 20 minutes!
  3. heat one tablespoon of olive oil in a small/medium-sized sauce pan over medium-high heat. add in the diced shallot and garlic cloves plus a healthy dash of sea salt and freshly cracked pepper. stir frequently and cook for about 3-4 minutes (shallot and garlic should be fragrant and soft).
  4. stir in the almond flour and corn starch then mix with a whisk. once the flour and corn starch are incorporated into the oil, slowly whisk in the coconut milk! i add a little at a time and whisk very quickly so clumps don’t form.
  5. once all the coconut milk is whisked in, continue cooking for another 4-5 minutes to thicken. then reduce heat to low and simmer the sauce until it reaches your desired thickness. taste and adjust seasonings as you see fit! (optional step: use an immersion blender to blend the sauce until creamy and smooth)
  6. add one tablespoon olive oil to a large skillet over medium heat. add zoodles plus a pinch of paprika then sauté for about 3-5 minutes or until zoodles are soft-ish but not limp.
  7. stir in cream sauce (completed in step five) and bursting cherry tomatoes (from step one) then cook for another 3-5 minutes or until zoodles are soft and resemble spaghetti noodles.
  8. divide zoodle mixture into two bowls, top with a pinch of red pepper flakes then EAT.