This very, very tasty sauce provided a nice pasta sauce for those who have or need to cut tomatoes out of their diets. If you add a cup of ground soy protein to the sauce and serve over rice noddles it makes for a very tasty and hardy meal.
- 3 cups onion, finely chopped
- 1/4 garlic, finely chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 2 cups sliced mushrooms
- 1/4 cup olive oil
- 3 tsp ascorbic acid (for the tomato type of acid — if left out the sauce will be a bit sweeter)
- 1 tbsp of balsamic vinegar
- 2 cup beets, cooked and finely chopped
- 2 1/2 cups pumpkin, cooked and pureed
- 2 1/2 cups vegetable broth
- 1 tsp sea salt
- 1 tsp fresh ground black pepper
- 1 tsp red pepper flakes
- 1 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 2 tbsp fresh thyme, chopped
- 2 tsp fresh marjoram, chopped
- 1 tbsp honey
- 1 1/2 tsp potato starch
- Saute onion and garlic in oil until translucent in a high-walled pot.
- Add pumpkin puree and beets to onion mixture.
- Add vegetable broth and use an immersion blender to puree.
- Add all of the remaining ingredients and mix well.
- Bring mixture to a medium temperature slowly, stirring often. Remove from heat and cover of 5 minutes before serving.
- Reheat leftovers gently and as little as possible to maintain flavor.
Based on a recipe from Low Amine Recipes blog.