No-Tomato Sauce (Tomato-Free Pasta Sauce)

Name: No-Tomato Sauce (Tomato-Free Pasta Sauce)
Ingredients: 3 tablespoons olive oil; 1 medium red onion, chopped; ½ teaspoon dried thyme; 5 cloves garlic, pressed or finely minced; 1 ½ cups carrots sliced into coins; 3 tablespoons fresh lemon juice; 1 tablespoon balsamic vinegar; Pinch of sea salt; A few grinds of black pepper; 1 (15-ounce) can pumpkin puree; 1 (8-ounce) package Melissa’s Peeled & Steamed Ready to Eat Baby Beets; Garnish: fresh chopped basil, parsley and/or oregano, to take it Italian; Ingredients; 3 tablespoons olive oil; 1 medium red onion, chopped; ½ teaspoon dried thyme; 5 cloves garlic, pressed or finely minced; 1 ½ cups carrots sliced into coins; 3 tablespoons fresh lemon juice; 1 tablespoon balsamic vinegar; Pinch of sea salt; A few grinds of black pepper; 1 (15-ounce) can pumpkin puree; 1 (8-ounce) package Melissa’s Peeled & Steamed Ready to Eat Baby Beets; Garnish: fresh chopped basil, parsley and/or oregano, to take it Italian

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No-Tomato Sauce (Tomato-Free Pasta Sauce)

Instructions

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Step 1

Instructions Heat olive oil in a large skillet. Sauté onion and thyme for about 7-10 minutes, until onion starts to brown slightly, stirring often. Add garlic and sauté another minute or so.Add to the skillet the carrots, lemon juice, balsamic vinegar, salt and pepper and then add just enough water to barely cover the carrots.Bring to a boil, lower the heat and simmer (covered) for 20-30 minutes until the carrots are very soft. (The carrots must be soft for the final sauce to be smooth.)While the carrots are cooking, add pumpkin puree and beets to a blender container, put the lid on tightly and whirl until smooth. Set aside until the next step.When carrots are done, scrape the carrot mixture and liquid into the blender with the pumpkin-beet mixture, and put the lid on and blend until smooth. If you think the mixture is too much for your blender, blend in 2 batches.Sauce is now done, and can simply be reheated for 2-3 or so minutes, or can be portioned and stored in the refrigerator or freezer for later use.Makes about 4 cups sauce.

Step 2

Instructions

Step 3

Heat olive oil in a large skillet. Sauté onion and thyme for about 7-10 minutes, until onion starts to brown slightly, stirring often. Add garlic and sauté another minute or so.Add to the skillet the carrots, lemon juice, balsamic vinegar, salt and pepper and then add just enough water to barely cover the carrots.Bring to a boil, lower the heat and simmer (covered) for 20-30 minutes until the carrots are very soft. (The carrots must be soft for the final sauce to be smooth.)While the carrots are cooking, add pumpkin puree and beets to a blender container, put the lid on tightly and whirl until smooth. Set aside until the next step.When carrots are done, scrape the carrot mixture and liquid into the blender with the pumpkin-beet mixture, and put the lid on and blend until smooth. If you think the mixture is too much for your blender, blend in 2 batches.Sauce is now done, and can simply be reheated for 2-3 or so minutes, or can be portioned and stored in the refrigerator or freezer for later use.Makes about 4 cups sauce.

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