Best 2 No Tomato Pasta Sauce Recipes
**Unleash a Symphony of Flavors with Our Collection of No-Tomato Pasta Sauces: A Culinary Journey Beyond the Ordinary**
Venture beyond the realm of traditional tomato-based pasta sauces and embark on a culinary odyssey with our curated selection of no-tomato pasta sauces. These tantalizing recipes unlock a world of diverse flavors, textures, and aromas, promising an extraordinary dining experience. From the vibrant green of pesto to the rich creaminess of Alfredo, each sauce boasts its own unique character and culinary charm. Whether you're a seasoned home cook or a novice in the kitchen, our comprehensive guide will empower you to craft delectable pasta dishes that will tantalize taste buds and leave your dinner guests craving for more. Immerse yourself in a symphony of flavors as we unveil the culinary secrets behind these exceptional no-tomato pasta sauces, inspiring you to transform your next pasta night into an unforgettable feast.
NO TOMATO PASTA SAUCE
My husband can't eat tomatoes so I came up with this so we could have Italian once in a while! Serve over cooked pasta or use instead of canned tomatoes or sauce in any recipe - just change the spices! I now use this as a base for chili, goulash and pizza too!
Provided by Vegan Girl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Place carrots and beets, one can at a time, into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf, Italian seasoning, and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes.
Nutrition Facts : Calories 62.5 calories, Carbohydrate 10.8 g, Fat 2 g, Fiber 2.8 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 134 mg, Sugar 5.3 g
ZUCCHINI-TOMATO PASTA SAUCE
"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.
Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
Tips:
- For a richer flavor: Roast the vegetables before blending them for the sauce.
- Add some protein: Stir in cooked chicken, tofu, or lentils to make the sauce more filling.
- Make it creamy: Add a dollop of cashew cream or almond milk for a creamy texture.
- Spice it up: Add some red pepper flakes or chili powder for a spicy kick.
- Garnish with fresh herbs: Top the dish with fresh basil, parsley, or oregano for a pop of color and flavor.
Conclusion:
With its vibrant color, delectable flavor, and versatility, this no-tomato pasta sauce is a culinary delight that will tantalize your taste buds. Whether you're a vegan, have tomato allergies, or simply seeking a unique pasta experience, this sauce offers a delectable alternative that will leave you craving for more. So, gather your ingredients, put on your apron, and embark on a culinary journey that will transport you to a world of flavors you never thought possible. Buon appetito!
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