NoMato Pasta Sauce
This has been on my to-do list since the beginning. No nightshades as a part of the elimination phase was pretty overwhelming…..salsa is life…..but what this journey has taught me is that it’s very satisfying when you find the alternative and it’s DELICIOUS. So here goes my take on the NoMato Pasta Sauce, the newest member of my AIP sauce series.
Here’s What You’ll Need:
Beets - 4-5 Medium sized
Carrots - 4-5 Large, skin on, ends cut off
Yellow Onion - 2 Large, cut in half, skin on
Garlic - 2 Large cloves, tips cut off
Bone Broth - 1 Cup, see my Pho For All Recipe for your own bone broth, highly recommend you have this on hand at all times.
Balsamic Vinegar - 1 TBSP - make sure this is high quality, no added colors/flavors
Lemon Juice - 1/4 Cup
Olive Oil, Salt, Garlic Powder and AIP Compliant, Italian Seasoning
Start by peeling the beets and cutting the ends off. I then do a rough chop and place them on my baking sheet. Next the carrots, you’ll leave the skin on but cut the rough ends off. The onions you’ll just chop in half and leave the skin on, place on the baking sheet center cut up. The garlic you’ll cut just the top 1/8 off to expose the cloves. All of these items are to go onto a baking sheet and covered in a drizzle of olive oil. I like to then brush the olive oil around to make sure it has a nice coating on everything. Then I season with the salt, garlic powder and Italian seasoning, making sure everything has a nice coating. Pop this sheet in the oven at 350 degrees for 30 minutes or until you can easily pierce the beets all the way through.
All of these items are going to be added to a blender. The outer, probably burnt layer of the onion removed and the garlic cloves squeezed our of their skin as well. I pour the bone broth into the blender first and slowly add the rest of the cooked ingredients in, to make sure everything is blended out to be completely smooth. I then add in the balsamic vinegar and lemon juice and any extra salt to taste. I add about half the lemon juice, blend then added more to taste. This is easy to overdue, careful!
I saved a few of the beets and carrots to chop and serve over top. This is also a great dish to serve any vegetarian/vegan friends as long as you swap out the bone broth for a vegetable broth.
I mixed in a little bit of shredded chicken I had leftover from my Sweet Potato Stacks and that’s it! Serve with sweet potato noodles and ENJOY!
