Skip to main content

Try this Nightshade-free Italian sauce recipe

Front cover image.jpgIn our latest blog, New Pathways Editor Sarah-Jane Lampe takes a look at the Autoimmune Protocol Diet (AIP) and shares this vegan Nightshade-free Italian sauce recipe to end Veganuary on a high!

Fancy adding more tasty AIP recipes to your kitchen collection? Read more in New Pathways Magazine.

 

Nightshade-free Italian sauce

Tomato sauce is a no-no on the AIP diet, but some meals simply scream for a big, bold red sauce. For the times when you simply must have tomato sauce, try this hearty “no tomato” red sauce.

 

Ingredients

 

1 (15-ounce, or 420g) can butternut squash puree

8 ounces (225g) cooked red beets, peeled and chopped

3 tablespoons (45ml) full-fat coconut milk

1 tablespoons (15ml) apple cider vinegar

1 tablespoon (15ml) coconut aminos

2 teaspoons (1.5g) dried basil

2 teaspoons (1.5g) dried marjoram

1 ½ teaspoons (9g) fine sea salt

1 teaspoon onion powder

1 teaspoon dried oregano

 

Prep time

8 minutes

 

Yield

3 cups (700 ml)

 

Directions

  1. Combine all the ingredients in a blender or food processor. Blend on high for about 30 seconds, until you obtain a smooth and creamy sauce. Check the seasoning and adjust the salt to taste.

  2. Store in a glass container and refrigerate until needed. Reheat on the stovetop over low heat, stirring frequently.

Notes

The sauce will keep, covered, in the fridge for up to five days. It freezes well. Serve with basil zucchini noodles.

 

Subscribe to New Pathways today for more tasty recipes!