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.
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.
5) Transfer back to the skillet and simmer over medium heat for 10 minutes.
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.
This sauce makes for the perfect nightshade free pasta sauce. Add the sauce to cooked pasta of choice and enjoy for a dinner!
Serving over spaghetti squash 'noodles' is a delicious option for a dinner.
For those needing an anti-inflammatory diet, this Nomato Sauce is a great option!
FULL RECIPE AT: