No-Tomato Spaghetti Sauce

Sue Lau

4.92 from 12 votes

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Prep Time 10

Cook Time 30

Course sauces

Cuisine Italian

Servings cups

Calories 123 kcal

Equipment

1 Blender or food processor

Ingredients

15 ounces canned pumpkin
15 ounce can beets (drained)
12 fluid ounces water
4 fluid ounces dry white wine
12 ounce jar fire-roasted peppers
12 pimento stuffed pitted green olives
2 tablespoons olive brine
2 cups unsweetened applesauce
3 tablespoons granulated sugar
2 tablespoons onion powder
2 tablespoons minced garlic
1 tablespoon olive oil
1 tablespoon balsamic vinegar
5 teaspoons fresh lemon juice
3 teaspoons salt
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
2/3 cup grated Parmesan cheese

Instructions

Drain the beets and puree those along with the roasted peppers and whatever liquid is in that jar, and the dozen green olives with 2 tablespoons of that olive brine from the jar.
Place the purees into a large saucepan with the remaining ingredients.
Whisk until smooth, then simmer sauce for 30 minutes.

Notes

From the kitchen of palaablepastime.com

Nutrition

Calories: 123kcalCarbohydrates: 24gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 1398mgPotassium: 270mgFiber: 3gSugar: 15gVitamin A: 6887IUVitamin C: 21mgCalcium: 55mgIron: 2mg

Keyword tomato free marinara sauce