Recipe: No-Mato Sauce (Tomato-Free Pasta Sauce)

INGREDIENTS

3 tbsp

olive oil

medium red onion, chopped

1/2 tsp

dried thyme

5 cloves

garlic, pressed or finely minced

1 1/2 cups

carrots sliced into coins

3 tbsp

fresh lemon juice

1 tbsp

balsamic vinegar

sea salt

few grinds of black pepper

1 15 ounce can

pumpkin puree

1 8 ounce package

Melissa’s Peeled & Steamed Ready to Eat Baby Beets

Garnish : fresh chopped basil, parsley and/or oregano, to take it Italian