No Tomato Pasta Sauce

No Tomato Pasta Sauce

28
Vegan Girl 10

"My husband can't eat tomatoes so I came up with this so we could have Italian once in a while! Serve over cooked pasta or use instead of canned tomatoes or sauce in any recipe - just change the spices! I now use this as a base for chili, goulash and pizza too!"
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Ingredients

50 m servings 63 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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

Reviews

28
  1. 30 Ratings

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Most helpful positive review

I tried this last night and used fresh beets & carrots (not canned). It worked like a charm to boil the veggies, blend then and by adding a bit of the carrot water back into the blended veggie...

Most helpful critical review

Making this from scratch (boiling the carrots and beets) was a lot of work and it just tasted weird! I could definitely taste the red wine vinegar, and it didn't taste at all like tomatoes. The ...

I tried this last night and used fresh beets & carrots (not canned). It worked like a charm to boil the veggies, blend then and by adding a bit of the carrot water back into the blended veggie...

Wow! After receiving sticker-shock at the price of the no-tomato sauce in my local whole food store, I went in search of a recipe I could do myself. I am pleasantly surprised at how deceiving ...

Man oh man, this was good! I sent this recipe to a co-worker that's allergic to tomatoes. He brought it in to work and let me try it. It's yummy! I can tell that there are other veggies in t...

I was really excited to find this recipe since my girlfriend is allergic to tomatoes. The first time I made it, it was a little more pasty than saucy. The next time I made it I added in some r...

wonderful can't get enough! no acid reflux at all!

I can't eat red tomatoes and have been looking for alternatives to Alfredo and pesto sauce for quite a while. I really liked this recipe. It mimicked "red" sauce so well, I had to train my brain...

Delicious and a great substitute for a tomato sauce. I agree with the others: add vegetable broth to make it more sauce-like, otherwise it seemed too thick to me. I also added chopped fresh bas...

Making this from scratch (boiling the carrots and beets) was a lot of work and it just tasted weird! I could definitely taste the red wine vinegar, and it didn't taste at all like tomatoes. The ...

I was diagnosed with a tomato allergy a few years ago and have missed my homemade lasagna so SO bad. This sauce was the first time I've had good lasagna in years!! If you have a tomato allergy,...