A delicious seven-vegetable pasta sauce with borlotti beans to add in extra protein and fibre. I have developed this Nomato pasta sauce for people who are sensitive to tomatoes but love to eat pasta! Or even for kids who are hooked on tomato pasta sauce, and you need to ring the changes.
Perfect for fussy eaters who are normally clever vegetable dodgers and for those who are plant- based who need to increase their protein intake. This is a recipe rich in iron, calcium and magnesium as well as lots of antioxidant-rich foods.
This is a slow cook recipe that you can leave to gently simmer on the hob, in a low heat oven or in a slow cooker. Batch cook and store in the freezer and use this sauce as a base for tomato-free bolognaise, lasagne or chilli.
Suitable for weaning babies from 6 months old. Feel free to use more or less coconut sugar and vinegar or leave out entirely.
- 3 tbsp Olive Oil
- 1 Red Onion (diced)
- 4 cloves Garlic
- 3 sticks Celery
- 4 Carrots (peeled & diced)
- 1 Squash (small, deseeded, peeled & finely diced)
- 2 Red Peppers (deseeded)
- 2 Courgettes (finely diced)
- 4 Beetroot (peeled & finely diced)
- 2 tins Borlotti Beans (400g tins, drained and rinsed well)
- 2 tbsp Thyme
- 2 tbsp Oregano
- 1 litre Stock (chicken or vegetable)
- 4 tbsp Apple Cider Vinegar (can use apple balsamic vinegar... yum!)
- 3 tbsp Coconut Sugar (or soft brown sugar)
- Salt & Pepper (over 12m only)
- Prepare all the vegetables and the stock.
- Heat the olive oil gently in a large saucepan and add the diced onion for 3 minutes and then the garlic for one minute.
- Then add all the other ingredients and cook on a low simmer for 2 hours. You can partially cover it to keep it from splattering everywhere, but you'll want it to reduce down a bit, so let soem steam come out.
- Blend up into a pasta sauce at the end.
- Serve with spaghetti, pesto and fresh basil.
- Pair this recipe with a dairy-free pesto by blending up a bunch fresh basil leaves, the juice of one lemon, 1 sliver garlic, 2 tablespoons olive oil, 1 tablespoon nutritional yeast and a heaped tablespoon of toasted pine kernels or sunflower seeds.
- Gluten-free use gluten-free spaghetti
- Store in the fridge for up to 4 days and in the freezer for up to 3 months.
Do you drain the beans or use the liquid as well?
Yes please drain and rinse the beans
I was a tad skeptical whether this would work given the ingredients , but it’s absolutely delicious. A new family favourite in our house. It has depth and is really tasty.
I fried off the onion then added all other ingredients to my slow cooker for 4 hours on high.