Tomato-Free Spaghetti Sauce

About this recipe

Indulge in a flavorful spaghetti sauce that skips the tomatoes but not the taste. This tomato-free alternative is packed with a colorful array of vegetables, making it perfect for those avoiding tomatoes but craving a hearty pasta sauce. Crafted with onions, garlic, and a medley of spices, this sauce delivers a delightful burst of flavors that pair perfectly with any pasta.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 zucchini, grated
• 1 red bell pepper, diced
• 1 cup mushrooms, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 cups vegetable broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup

Directions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Sauté onion and garlic until translucent.

3. 3

   Add carrot, zucchini, bell pepper, and mushrooms. Cook until softened.

4. 4

   Mix in oregano, basil, thyme, rosemary, salt, black pepper, and red pepper flakes.

5. 5

   Pour in vegetable broth, balsamic vinegar, soy sauce, and maple syrup. Stir well.

6. 6

   Bring to a simmer, reduce heat, and cover. Cook for 30 minutes, stirring occasionally.

7. 7

   Adjust seasoning to taste and serve over cooked pasta.