Tomato free pasta sauce
57 min
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
2 people made this
Ingredients
Serves: 2
- 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
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.
Suggestion:
Substitute 2 tablespoons thinly sliced pitted green olives for the capers if desired.
