Tomato-Free Spaghetti Sauce
Kryptonee Isonedge random video's
over 1 year ago
A delicious and flavorful spaghetti sauce recipe that is free of tomatoes.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
150
Protein
3g
Fat
8g
Sat Fat
1g
Carbs
18g
Chole
0mg
Fiber
4g
Sugar
10g
Sodium
600mg
Ingredients
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 carrot, grated
- 1 zucchini, grated
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 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
- 1 can (6 ounces) tomato paste
- 2 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, and sauté until they become translucent.
- Add the grated carrot, zucchini, diced bell pepper, and sliced mushrooms. Cook for about 5 minutes, until the vegetables start to soften.
- Stir in the dried oregano, basil, thyme, rosemary, salt, black pepper, and red pepper flakes. Cook for another minute to allow the flavors to meld.
- Add the tomato paste and stir until it coats the vegetables.
- Pour in the vegetable broth, balsamic vinegar, soy sauce, and maple syrup. Stir well to combine.
- Bring the sauce to a simmer, then reduce the heat to low. Cover and let it cook for at least 30 minutes, stirring occasionally.
- Taste and adjust the seasoning if needed.
- Serve the tomato-free spaghetti sauce over cooked pasta of your choice.
- Enjoy!
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