Pasta Sauce Ah La No Tomato

One of the hardest things about the AIP diet is giving up foods you love. You know, pasta, bread, meatball subs, ice cream, SALSA ohhhhh salsa ( I will forever feel this blow). Luckily there are some really good resources and recipes available. Otherwise...well, salsa...

I found this amazing recipe in the Idiot's Guide Autoimmune Cookbook fro non other than tomatoless pasta sauce. I made a few tweaks the second time around and wa la a star worthy enough for the family to inhale was born (and man that says a lot with the picky two I have in the house). So, grab a spaghetti squash, rev up and throw down the pork and fennel meatballs, and dinner will be complete with this scrumptious yummilicious sauce. You may even have enough meatballs and sauce left for a mach sub, but we will post that recipe later. Without further redo here is the recipe for Pasta Sauce Ah La No Tomato.....

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Ingredients:

2 TB. Olive Oil

2 Cups of Yellow Onion Chopped

(1 Large Onion)

6-8 garlic cloves, minced

1 Cup Carrots

1/2 cup chopped celery

1 TB beet, peeled and finely chopped

1 TB balsamic vinegar

4 tsp lemon juice

2 TB sweet potato puree

2-4 tsp dried basil (less if fresh unless you like basil like me)

2-4 tsp dried thyme (less if fresh unless you like thyme like me)

2 tsp dried oregano

1/2 tsp salt (taste after it has warmed and season to taste. I needed a little more)

2 cups of vegetable broth (make sure it has no tomatoes most do not, but I actually grabbed one that did)

DIrections:

Step 1:

In a large saucepan over medium heat add oil, onion, garlic, carrots, celery, and beet. Saute about 5 minutes or until the vegetables are tender.

Step 2:

Add in the balsamic vinegar, the lemon juice, sweet potato puree, 1/2 the basil, half the thyme, half the oregano, the salt and the vegetable broth

Step 3:

Bring sauce to a boil and then reduce the heat and allow the sauce to simmer for 10 minutes

Step 4:

Remove from heat and add to a blender. Blend the sauce until it is smooth. Return the sauce to the pan and add the remaining herbs.

Store in an airtight container in fridge for 1 week, or freeze for 3 months.

This recipe makes 2 cups and a serving size is 1/2 of a cup.

Nutrition Information:

Calories 132

Total Fat 7 G

Saturated Fat 1 G

Unsaturated Fat 6 G

Cholesterol O G

Sodium 610 mg

Carbohydrates 16 G

Dietary Fiber 3 G

Protein 2 G

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