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This pasta sauce without tomatoes is made with pur?ed beets and carrots. My husband can’t eat tomatoes, but with this sauce, we can still have Italian food once in a while. Serve it over cooked pasta or use it instead of canned tomatoes or tomato sauce in any recipe, just switch up the spices. I use it as a base for chili, goulash, and pizza too!
Ingredients
- 2 (15 ounce) cans sliced carrots, drained
- 1 (15 ounce) can sliced beets, drained
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- ¼ cup red wine vinegar
- 2 tablespoons Italian seasoning
- 1 large bay leaf
Directions
Step 1
Gather all ingredients.
Step 2
Blend carrots in a blender until smooth. Add beets and blend until smooth.
Step 3
Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
Step 4
Stir in pur?ed vegetables, vinegar, Italian seasoning, and bay leaf; cover and bring to a boil. Uncover, reduce the heat to low, and simmer for at least 30 minutes, or up to 4 hours.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 63 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat0g | 2% |
| Sodium134mg | 6% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber3g | 10% |
| Total Sugars5g | |
| Protein1g | |
| Vitamin C6mg | 31% |
| Calcium50mg | 4% |
| Iron2mg | 11% |
| Potassium259mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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