Zucchini Noodles with Vodka Sauce


Zoodles (zucchini noodles) with Paleo Vodka Sauce by MyHeartBeets.com

If you’ve never tried zucchini noodles or zoodles before then oh my goodness you are in for a treat. Zoodles are totally reminiscent of spaghetti pasta noodles. Being able to twirl noodles around a fork… it’s everything to a person who has been deprived of actual pasta.

Topping said zoodles with the easiest, creamiest and tastiest vodka sauce ever… well, that’s the cherry on top. Or, more literally… the sauce on top.

Zoodles (zucchini noodles) with Paleo Vodka Sauce by MyHeartBeets.com

This paleo and dairy-free vodka sauce is perhaps the simplest vodka sauce recipe in existence. You don’t need to chop onions or mince garlic. All you have to do is add a handful of ingredients to a blender, and blend until well combined. Then, you just heat it up and pour it on top of the zucchini noodles. The end result? Creamy and spicy tomato sauce overtop crisp yet tender zoodles.

I like to top my dish with a little goat cheese. Roby likes his with goat cheese and prosciutto. You can add any protein to this to make it a more filling meal: ground beef, leftover chicken, shrimp, portabello mushrooms.

It’s the perfect light meal on a summer’s night.

Zoodles (zucchini noodles) with Paleo Vodka Sauce by MyHeartBeets.com

Zucchini Noodles with Vodka Sauce

Zoodles (zucchini noodles) with Paleo Vodka Sauce by MyHeartBeets.com

Zucchini Noodles with Vodka Sauce

5 from 1 review
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Servings 2
Prep Time 10 mins
Cook Time 20 mins



Zucchini Noodles:

  • 2 medium zucchini spiralized
  • 1 tablespoon avocado oil
  • Optional: Prosciutto and goat cheese


  • Pour all of the ingredients listed under sauce into a blender and blend until well combined. Set aside while you prepare the zucchini noodles (zoodles).
  • Heat the avocado oil in a saute pan over medium heat. Add zoodles and stir-fry for 2-4 minutes, or until the zoodles are tender.
  • Remove the pan from heat and allow the zoodles to rest in the pan for 5 minutes to allow moisture to release.
  • Using tongs, remove the zoodles from the pan, leaving any water in the pan.
  • Add the sauce to the pan and cook for 10 minutes over medium heat, stirring occasionally.
  • Serve the pasta and top with prosciutto and goat cheese if desired.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. april says

    5 stars
    I have to admit, I was skeptical of this recipe because of the coconut milk, but it is insanely delicious! I only added 1/2 cup coconut milk and I’m so happy with how this turned out!

    • My Heart Beets says

      Ron, haha I tried to be strict paleo with the sauce so I didn’t actually use vodka in the recipe but you can add some if you’d like. I prefer mine on the side 😉

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