No Tomato Pasta Sauce

No Tomato Pasta Sauce

26
Vegan Girl 9

"My husband can't eat tomatoes so I came up with this so we could have Italian once in a while! Serve over cooked pasta or use instead of canned tomatoes or sauce in any recipe - just change the spices! I now use this as a base for chili, goulash and pizza too!"

Ingredients

50 m {{adjustedServings}} servings 63 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Place carrots and beets, one can at a time, into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf, Italian seasoning, and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes.
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Reviews

26
  1. 28 Ratings

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I tried this last night and used fresh beets & carrots (not canned). It worked like a charm to boil the veggies, blend then and by adding a bit of the carrot water back into the blended veggie...

Wow! After receiving sticker-shock at the price of the no-tomato sauce in my local whole food store, I went in search of a recipe I could do myself. I am pleasantly surprised at how deceiving ...

Man oh man, this was good! I sent this recipe to a co-worker that's allergic to tomatoes. He brought it in to work and let me try it. It's yummy! I can tell that there are other veggies in t...