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Bowl of tomatoless sauce topped with fresh basil leaves

Tomato-Free Pasta Sauce


  • Yield: 2 1/2 cups total; 5 servings 1x

Description

A rich and delicious alternative to tomato sauce that’s packed with nutrients and flavor!


Scale

Ingredients

  • 2 medium zucchinis, halved lengthwise, then crosswise
  • 3 medium celery stalks
  • 3 medium carrots, peeled and cut in half lengthwise
  • 1 medium whole beet (only use 1/2 once cooked)
  • 1 small turnip, peeled and cut into fourths (only use 1/2 once cooked)
  • 1 cup of bone or vegetable broth
  • 5 fresh basil leaves (or 1 1/2 tsp of dried basil)
  • 1/2 teaspoon of dried oregano
  • 1 tsp each of garlic powder and onion powder (omit if unable to tolerate)
  • 34 tbsp of avocado oil or extra virgin olive oil

Instructions

  1.  Preheat oven to 400 degrees F.
  2.  Prep vegetables: trim ends off and refer to ingredients list above for how I cut my veggies before roasting.
  3.  Spread the cut up zucchini, carrots, celery, and turnip out onto a large rimmed baking sheet lined with parchment paper. Drizzle them with avocado or olive oil, then cover them using parchment paper, tucking it snugly underneath.
  4.  Wash the beet using a vegetable brush, then pat dry. Place in a baking dish lined with parchment paper and drizzle with olive oil. Cover using parchment paper, tucking the ends underneath.
  5.  Place vegetables in preheated oven and cook for 15 minutes.
  6. After 15 minutes, uncover vegetables (except for the beet) and place back in the oven. Remove the veggies from the oven once they can be easily pierced with a fork.
  7.  Submerge cooked beet in a bowl of cold water and peel off the outer layer. Cut it in half and place that half in a high-speed blender or food processor. Add more as needed to achieve a vibrant red color.
  8.  Add remaining vegetables, broth, and fresh basil to the blender. Process until you have a smooth consistency. Add the blended liquid to a saucepan along with the oregano, garlic powder, onion powder, and a good quality salt. Cook on medium-low for 4-5 minutes while stirring.
  9.  Remove from heat and serve with pasta or use as tomato sauce replacement.

Notes

 Approx. 4 FPs per servingFP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using the Fast Tract Diet to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.

  • Category: Soups & Purées

Keywords: nomato, tomato-free, nightshade-free