Tomato-Free Pasta Sauce

    Tomato-Free Pasta Sauce


    27 people made this

    Italian pasta sauce without tomatoes? Surprisingly, it works! I use this over pasta but also on pizza or as a base for goulash.

    Serves: 8 

    • 850g tinned sliced carrots, drained
    • 470g tinned sliced beetroot, drained
    • 1 tablespoon olive oil
    • 4 cloves garlic, minced
    • 1 onion, chopped
    • 1 bay leaf
    • 2 tablespoons Italian seasoning
    • 1/4 cup (65ml) red wine vinegar

    Preparation:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Place carrots and beetroot one tin at a time into a blender and blend until smooth. Heat olive oil in a frypan over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beetroot 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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