No-Tomato Pasta Sauce

No-Tomato Pasta Sauce
  • PREP TIME
    15 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    55 mins
  • SERVING
    8 People
  • VIEWS
    283

Embrace a vibrant twist on classic Italian flavors with this tomato-free pasta sauce. A colorful blend of beets and carrots creates a naturally sweet and earthy base, perfect for those seeking a delicious alternative or navigating dietary restrictions. This versatile sauce is your passport to enjoying Italian-inspired meals once more.

Ingridients

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Nutrition

  • Carbohydrate
    11 g
  • Fiber
    3 g
  • Protein
    1 g
  • Saturated Fat
    0 g
  • Sodium
    134 mg
  • Sugar
    5 g
  • Fat
    2 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 0 mins Gather all ingredients.

Image Step 02
02 Step

Recipe View 3 mins In a high-powered blender or food processor, combine the drained carrots and beets. Blend until completely smooth, achieving a velvety purée. (Approximately 2-3 minutes)

Image Step 03
03 Step

Recipe View 5 mins Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and minced garlic. Sauté, stirring occasionally, until the onion becomes translucent and softened. (About 5 minutes)

Image Step 04
04 Step

Recipe View 1 mins Stir in the puréed vegetable mixture, red wine vinegar, Italian seasoning, and bay leaf. Mix well to combine all ingredients thoroughly.

Image Step 05
05 Step

Recipe View 4 hrs Bring the sauce to a gentle boil, then reduce the heat to low. Cover the skillet or saucepan and simmer for at least 30 minutes, or for an extended period up to 4 hours, stirring occasionally. The longer the sauce simmers, the richer and more developed the flavors will become.

For a smoother sauce, strain it through a fine-mesh sieve after simmering.
Adjust the Italian seasoning to your preference. Fresh herbs like basil, oregano, and thyme can also be added for a brighter flavor.
A pinch of red pepper flakes can add a touch of heat.
This sauce can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Milton Marks

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 94 Ratings)
Total Reviews: (3)
  • Estevan Tillman

    I simmered it for the full 4 hours, and the depth of flavor was incredible. Definitely worth the wait!

  • Sabrina Dubuqueboyer

    A great alternative for those with tomato sensitivities. I used it as a pizza base, and it was fantastic!

  • Toni Weissnat

    I was skeptical, but this sauce is surprisingly delicious! My family loved it, and they didn't even miss the tomatoes.

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