Italian No-Tomato Pasta Sauce

Author: Heather Leno
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.