FAT-FREE MEATLESS SPAGHETTI SAUCE
Stewed tomatoes, sweet red roasted peppers and pumpkin! Nobody will guess there’s pumpkin in it! Serve over, or tossed with, your favorite pasta! Great for the whole family!
Makes 6 cups sauce
4 c. stewed tomatoes including liquid (Del Monte BRAND is gluten-free)
4 c. sweet red roasted peppers including liquid (measure using the whole peppers; they flatten in the measuring cup)
1-1/2 c. canned pumpkin
2-3 t. garlic powder
1 t. dried basil
2 t. dried tarragon
1/4 t. ground allspice
1/4 t. red cayenne pepper
freshly ground black pepper to taste
salt to taste
2-3 T. chopped fresh parsley
3 T. nutritional yeast (optional for those who want it, but it isn’t necessary; either way tastes great)
Place stewed tomatoes with their liquid in blender container. Blend till very smooth, then pour into a large saucepan or extra-large skillet.
Place roasted peppers in blender container. Blend till very smooth.
Add the pumpkin to the blender container with the peppers, then blend till very smooth. Pour into saucepan or skillet and stir well.
Turn heat on to medium.
Add remaining ingredients, stirring well after each addition. Cook about 10 minutes, stirring often, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Turn heat off.
When ready to use, cook your pasta according to package instructions. Drain well, then either plate up with reheated sauce over the pasta or toss the pasta with the sauce and then plate.
If desired, garnish with a little additional fresh chopped parsley.
Notes: Steve had no idea there was pumpkin in this sauce; neither did he know it was fat-free. He loved it and so did I!
The pumpkin is used as a nutritional thickener. I’d say this sauce is all about vitamin A.
For those on gluten-free diets, use a gluten-free pasta.
* If you prefer some oil in your spaghetti sauce, that’s okay too. Drizzle a couple tablespoons of extra virgin olive oil into the sauce just before serving. Stir well to incorporate.