Dairy Free Tomato Free Pasta Sauce

A few nights ago I watched the movie, “Eat, Pray, Lovewhere the main character goes to Italy and eats all kinds of delicious looking pastas. My current diet doesn’t allow this. So, I’ve altered the recipe a bit to fit my dietary needsFor gluten free pasta, look for rice or quinoa pasta at your local health food store. The sauce below is tomato free, dairy free, and sugar free.


  • 2 cloves of well chopped garlic.
  • 1 red or sweet onion. Use organic!
  • 1/3 cup of olive oilI recommend extra virgin
  • cup extra virgin olive oil
  • 3 tbs of lime or lemon juice, fresh squeezed if you can
  • 1 tbs of a quality balsamic vinegar
  • One eight ounce can of beets or even better, beets out of the garden that you boil or roast
  • One can of pumpkin (1415 ounces) – make sure that its pure pumpkin without any other additives
  • 3/4 cups of vegetable brothYou can use chicken broth if you prefer.
  • 1 tsp of sea salt
  • Black pepper to taste
  • 1/2 cup of fresh (if you have it) or dried basil
  • 1.5 tsp of arrowroot or cornstarchI have left this out and the recipe is still great


Take your trusty wok or big pan and sautee the garlic and onion on medium high heat.

Add the lime (or lemon) and balsamic vinegar then let everything simmer on low for about five minutes.

Toss your beets in a blender and blend them until theyre nice and smooth.

Toss your canned pumpkin, the salt, beet puree, and basil into your wok and stir everything on up.

Mix in your vegetable broth slowly looking for the consistency you want in the sauceYou may use less than the 3/4Continue to simmer for another five minutes.

Mix in the arrow root (or cornstarch) if you want to use it.

Enjoy your super tasty gluten free, dairy free, tomato free, sugar free pasta sauceIts super delicious, in my opinion.

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