NOMATO SAUCE (tomato free)

GLUTEN-FREE & VEGAN

INGREDIENTS: - olive oil - onion - garlic - beets - carrots - Italian seasoning - oregano - sea alt - vegetable broth - pumpkin puree - fresh parsley - lemon juice

1) Saute the onion and garlic with the oil in a skillet. 2) Add beets, carrots, Italian seasoning, oregano, and salt. Stir. Add the broth, cover and cook 20-30 minutes.

HOW TO MAKE

3) Transfer to a blender. Add more broth and pumpkin puree. Blend until smooth. 4) Add fresh parsley, lemon juice, and any add-ins. Blend until smooth.

HOW TO MAKE

5) Transfer back to the skillet and simmer over medium heat for 10 minutes.

HOW TO MAKE

Serve over pasta or spaghetti squash noodles. Store leftovers in a sealed container in the fridge for up to 7 days or freeze for up to 1 month.

HOW TO MAKE

This sauce makes for the perfect nightshade free pasta sauce. Add the sauce to cooked pasta of choice and enjoy for a dinner!

PASTA SAUCE

Serving over spaghetti squash 'noodles' is a delicious option for a dinner.

HOW TO SERVE

For those needing an anti-inflammatory diet, this Nomato Sauce is a great option!

ANTI-INFLAMMATORY

CotterCrunch.com

FULL RECIPE AT: