(A nightshade-free pasta sauce)
🍽 Serves: 4
🟢 Difficulty: Medium
⏰ Time: 40 minutes
🌟 Description
This nightshade-free pasta sauce uses lemon juice to provide the acidity that tomatoes usually give. Perfect for those avoiding nightshades but still craving a rich, flavorful sauce.
🧂 Ingredients
- 🥄 2 tbsp extra virgin cold-pressed olive oil
- 🧅 1 brown onion, roughly chopped
- 🧄 3 garlic cloves, finely chopped
- 🎃 ½ cup pumpkin puree
- 🥕 1 beetroot, roughly chopped
- 🥕 3 carrots, roughly chopped
- 🌿 3 celery ribs, roughly chopped
- 🥣 2½ cups bone broth or vegetable broth
- 🌱 1½ tsp Vogel Herbamare powder (or substitute with sea salt)
- 🌿 ¼ bunch fresh parsley
- 🧄 1½ tsp granulated garlic
- 🍋 Juice of ½ lemon
Optional Extras:
- 🌿 ¼ bunch fresh basil
- 🫒 Pitted kalamata olives
👩🍳 Method
- 🔥 Heat olive oil in a saucepan over medium heat. Add onion and sauté until slightly translucent.
- ➕ Add celery, carrots, and beetroot. Cook until vegetables start to soften.
- 🧄 Add garlic, pumpkin puree, broth, Herbamare (or salt), and granulated garlic. Simmer for 10–15 minutes.
- 🍋 Stir in lemon juice, parsley (reserve some for garnish), and optional basil/olives.
- 🌀 Turn off heat and allow to cool slightly. Blend in a food processor or blender to desired texture. You can leave it slightly chunky if you like.
- 🥄 Serve immediately or store in sterilised jars for refrigeration or freezing. Garnish with parsley if desired.