Roasted Red Pepper Zoodles + Beef

Paleo | Whole30 | Dairy-Free

The first time I made zucchini noodles, I steamed them. In the words of Julia Roberts in Pretty Woman: “Big mistake. Big. Huge.” Steaming the noodles rendered them soggy and left me wondering what all the zoodle hype was about. Soon after, I learned that the best way to cook zoodles is not to steam them, but to add them directly to the heated sauce you’re using. They’re left slightly tender and cooked, but still retain the perfect amount of bite to stand up to any sauce.

Serves 4 to 6

• 2½ teaspoons extra-virgin olive oil
• 1 pound 80% lean ground beef
• 3½ teaspoons salt
• 1 cup diced yellow onion (about 1 medium)
• 3 garlic cloves, minced
• 1 cup raw cashew pieces, soaked in hot water for 1 hour and drained
• ½ cup unsweetened almond milk
• 1 teaspoon fresh lemon juice
• ¼ teaspoon freshly ground black pepper
• ¾ cup jarred roasted red peppers (about 3 large), drained
• 4 medium zucchini, spiralized using a medium blade
• ¼ teaspoon red pepper flakes, plus more for serving
• ¼ cup chopped fresh basil, for serving

In a large Dutch oven over medium-high heat, heat 2 teaspoons of the olive oil. Add the ground beef and 1 teaspoon of the salt. Cook, gently breaking up the meat with a wooden spoon, until browned and cooked through, 7 to 9 minutes. Use a slotted spoon to transfer the ground beef to a bowl and set aside.

Use a paper towel to wipe out the Dutch oven and return it to medium heat. Add the remaining ½ teaspoon oil. Add the onion and cook, stirring, until softened and lightly browned at the edges, 6 to 7 minutes. Add the garlic and cook, stirring, until tender and fragrant, 1 minute. Use a slotted spoon to transfer the onion and garlic to a blender and add the cashews, almond milk, lemon juice, black pepper, and 1 teaspoon of the salt. Blend on high for about 1 minute, until the sauce is creamy. Add the roasted red peppers and pulse until they are well combined.

Transfer the sauce to the Dutch oven over medium-low heat. Stir in the ground beef and cook until the sauce is heated through, 5 minutes. Add the spiralized zucchini, the remaining 1 teaspoon salt, and the red pepper flakes and toss to coat. Cook the zucchini noodles until tender but not mushy, 2 to 3 minutes.

To serve, top with the basil and additional red pepper flakes, if desired.