Italian No-Tomato Pasta Sauce

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For those who for one reason or another cannot eat tomatoes but miss the many things that a good pasta sauce can make, look no further!  This sauce is for you.  I like to make a nice big batch and then freeze it in amounts I can easily thaw and use when needed.  Works well for spaghetti, lasagna, Minestrone soup, pizza, etc  It also works for Mexican-type sauces by leaving out the Italian Seasoning and adding any other seasonings that please your palate–remembering, of course, that all the pepper family, paprikas, etc are nightshades.  I do really enjoy making tortilla-type entrees with it.

 

 

If you prefer a completely smooth tomato sauce, after sauteing the veggies, add them to the blender with the beets and dates, then simmer everything together.

After blending, pour into a kettle and simmer.  As you can see it still is beet colored in the first kettle, but after it has simmered (with the lid on), it changes to a more natural tomato color.

I keep the sauce thicker for freezing and then when I bring out a portion, I can always thin with a little water to the desired consistency.  Sometimes while it still is nice and thick, I use it as a ketchup!

 

 

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Italian No-Tomato Pasta Sauce

Yield: approximately 3 cups
Prep Time – 20 minutes, aside from cooking beets
Cook Time: 25 minutes
Ingredients:

1 cup diced onions

1 cup diced or sliced mushrooms

1 clove minced garlic

2 tbsp nutritional yeast flakes

2 tsp Italian Seasoning*

1 tsp salt  &  dried basil

1/2 tsp thyme

1/4 tsp shitake mushroom powder

1/4 tsp garlic  &  turmeric

 

1 cup vegetable broth

6 oz. cooked beets, no juice — best with home-cooked beets or packaged cooked fresh

4 deglet nor dates or 2 medjool — sweetness will vary depending on size of the dates

 

1 can plain pumpkin (15 oz.) — different brands will affect the flavor.

1/4 cup lemon juice  &  1/4 cup water

Instructions:
  1. In a medium-sized kettle with a lid, sauté onions and mushrooms in small amount of water for 5 minutes.
  2. Add the garlic and additional seasonings, continuing to simmer for 5 more minutes, adding water as needed to keep from sticking.
  3. In your blender’s cup, combine vegetable broth, cooked beets and cut up dates — dates should be softened to blend well
  4. If you prefer a completely smooth sauce, like plain tomato sauce, after sauteing the veggies, add them to the blender with the beets and dates.
  5. Blend smooth.
  6. Pour blended ingredients into the kettle along with the pumpkin, and combine well.
  7. Put lemon juice & water into blender, blending briefly to clean sauce stuck to sides, and add it to the kettle.
  8. Stir to combine.  Bring to a boil, reduce heat to low, cover and simmer for 15 minutes to blend flavors.
  9. If it is too thick, just add a little more water or broth to your liking.
Notes:

*For a more Mexican-style sauce, omit the Italian Seasoning and add smaller amounts of cilantro, oregano, etc.  Chili powder is a nightshade, so it is not an option, but I have added a tiny amount of ginger for a bit of bite.  You can play around with the seasonings and find what fits for you.