March 01, 2021

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Back to All Recipes

Makes 2 Servings


  • 2 tablespoons olive oil (we use our Garlic & Herbs Olive Oil)
  • 1 shallot, thinly sliced
  • 2 cups Sonoma Gourmet Vodka & Cream Sauce
  • 2 cloves garlic, mashed into a paste
  • 1/2 cup sliced roasted red bell pepper
  • 4 small cremini mushrooms, sliced
  • Kosher salt
  • Freshly ground black pepper
  • 12 ounces zucchini noodles
  • Shaved Parmesan cheese
  • 1/4 cup torn fresh basil
  • Pinch of red pepper flakes


  1. In a large pan or skillet, heat the olive oil on medium-high until it shimmers. Add the shallot, tossing to brown and soften, about 2 minutes. Add the garlic and cook for 30 seconds.
  2. Add the Vodka & Cream Sauce, roasted peppers, and mushrooms. Season with salt and pepper and stir to combine.
  3. Reduce the heat to low and add the zucchini noodles and season with a pinch of salt. Using tongs, gently toss the noodles in the sauce until well coated.
  4. Cover and simmer on low for 5 to 7 minutes, until the zucchini is tender, but not mushy.
  5. Serve in bowls, topped with Parmesan, torn basil, red pepper flakes, and a drizzle of olive oil.
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In This Recipe

Vodka Cream Sauce

Vodka Cream Sauce


Garlic & Herbs Olive Oil

Garlic & Herbs Olive Oil


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