Tomato-Free Spaghetti Sauce

Now let's get things straight. I don't have a problem with the nightshade family as a whole (if you do, omit the peppers in this recipe!). I do, however, have a little bit of a reflux problem. Triggers for reflux often include acidic tomatoes! While I still do eat tomatoes on a frequent basis (I mean salsa? YUM.), I try to stay clear of them in the latter half of the day. I've noticed that I wake up with a sore throat after eating brown rice spaghetti with tomato sauce the evening prior. Enter the solution...tomato-free reddish pasta sauce!! It's creamy, it's filled with veggies, and most importantly it's the perfect sub for acidic red sauce pasta sauce at dinner.

[Makes about 4 servings]

Shopping // Pantry list:

  • Fresh butternut squash
  • Red bell peppers
  • Shallots
  • Garlic
  • Vegetable broth
  • Fresh sage
  • Olive oil
  • Nutritional yeast
  • Salt
  • Pepper


  • Prep your veggies: cut 1/2 of a large butternut squash in cubes, dice 2 large red bell peppers (I used 3 small), thinly slice 2 shallots, mince 5-6 cloves of garlic
  • Warm 2 tablespoons of olive oil in a large soup pot over medium heat
  • Add your veggies (squash + red bell pepper + shallots + garlic) to the pot, sprinkle with red chili flakes, add a touch of salt and pepper, and stir for 10 mins
  • Add 2 cups of tomato-free vegetable broth (I used Pacific Foods Mushroom Broth)
  • Bring your pot of goodness to a boil
  • Reduce heat, cover, and let them simmer for 20 minutes
  • Remove from heat, transfer to a blender or food processor, and blend until smooth
  • Slice about 1 tablespoon of sage for garnish

Enjoy with zoodles, spaghetti of choice (I typically use brown rice pasta), or serve over roasted veggies, sautéed greens, or your favorite grain (think quinoa). I hope you love this marinara sauce alternative as much as I did!