No Tomato Sauce

  • Author: Ciara Attwell
  • Prep Time: 5 minutes
  • Cook Time: 24 minutes
  • Total Time: 29 minutes
  • Yield: 8 1x
  • Category: Pasta Sauce
  • Method: Boiling
  • Cuisine: English/American


A vegetable packed sauce with no tomatoes. Use as a simple pasta sauce, on pizza or add to meals likes bolognese


  • 1/2 tbsp oil
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 300g beetroot, chopped
  • 500g carrots, chopped
  • 200g courgette, chopped
  • 700ml vegetable stock
  • 1 tsp oregano
  • salt and pepper to taste


  1. Add the oil, onions and garlic to a saucepan and cook for 3 – 4 minutes.
  2. Add the chopped beetroot, carrots and courgette, along with the stock and oregano.
  3. Season with a little salt and pepper.
  4. Bring to the boil and then simmer for about 15 minutes until the vegetables are soft.
  5. Blitz either with a hand blender directly in the saucepan or transfer to a stand blender.
  6. Serve with cooked pasta for a simple pasta sauce or use as a pizza sauce or in recipes such as bolognese as a tomato sauce replacement.


Leftover can be stored in an airtight container in the fridge for up to 3 days.

It can also be stored in the freezer, either in one large freezer bag or in individual portions. Defrost at room temperature in a couple of hours and then reheat until piping hot.