Tomato-free pasta sauce that’s fresh and delicious
On my way back from meeting a client today, my back tire spun on a small ice patch at a stop sign.
With cooler temperatures come cravings for soup, stew and quite often, a big bowl of pasta.
But whether you’re avoiding nightshades like tomatoes, or are tired of the same old spaghetti marinara, I’ve got a recipe that emphasizes veggies -without sacrificing flavour.
I came up with this dish during a three month period when my husband was off acidic food. Even though we don’t have any issues with tomato sauces now, this is still a happy addition to our repertoire.
And if you’re a fan of lemon, garlic and dill, you’ll probably like it too.
This recipe takes time off from tomatoes by combining lemon, garlic and dill and is a great way to boost your daily vegetable intake.
1 Tbsp avocado oil
1 onion, chopped
2 (at least) garlic cloves, minced or finely grated
3 stalks celery, chopped
1 red pepper, chopped
1 cauliflower, broken into florets
1/2 C dry white wine
1 1/2 C vegetable or chicken broth
1 lemon (juice and zest)
1 Tbsp fresh dill, chopped (or two teaspoons dried)
cracked black pepper
Note: If you’re looking to eliminate all nightshade vegetables, swap thinly sliced carrots for the red pepper.
Heat oil over medium heat in large soup or stock pot. Add onion, garlic and celery and cook, stirring frequently for about five minutes.
Add wine and cook till it reduces.
Add all remaining ingredients, bring to a boil and immediately reduce to low, cover and simmer till cauliflower is tender (about 7-10 minutes).
Serve over spaghetti, spaghetti squash or chicken breast. Garnish with parmesan (if desired) and freshly ground black pepper.