If you have to avoid tomatoes in your diet, try this pasta sauce that's made with beetroot, squash and carrots.
Little Bites of Beauty
1 person made this
1/4 kabocha squash, peeled and cut into small cubes
3 carrots, cut into small cubes
1/2 beetroot, cut into small cubes
1 1/2 teaspoons olive oil
1/3 onion, finely chopped
1 clove garlic, minced
5 leaves fresh sage, finely chopped
1 tablespoon capers (optional)
1 tablespoon dried Italian herbs
1 pinch Himalayan salt to taste
120ml water, or more if needed
1/2 lemon, juiced
5 leaves fresh basil, chopped
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Method Prep:25min › Cook:32min › Ready in:57min
Combine squash, carrots, and beet in a food processor; pulse until coarsely grated.
Heat olive oil in a saucepan over medium heat until sizzling. Add onion, garlic and sage; cook and stir until onion is fragrant, about 1 minute. Stir in grated squash mixture, capers, Italian herbs and salt.
Pour water into the saucepan. Cover and simmer sauce, adding more water if needed, until squash mixture is soft, about 30 minutes. Mash mixture with a fork to make sauce smoother.
Stir lemon juice and basil into the sauce and let flavours combine, about 1 minute.
Substitute 2 tablespoons thinly sliced pitted green olives for the capers if desired.