Prior to our dairy-free/organic days I would stock up on Classico’s Vodka Sauce—a tasty red sauce with a good dose of cream, cheese and a hint of vodka. This sauce reminds me a lot of it—but WITH added vegetables and without the dairy. Serve it over your favorite gluten-free pasta, zucchini “noodles” (here’s how to make them) or a mix of both. In the photo above, the noodles to the left were made with a veggie peeler and those to the right with the spiralizer.
Sauté the following in a large pot:
1 tablespoon OLIVE OIL
1 CARROT roughly chopped
1 medium ONION roughly chopped
1 small ZUCCHINI sliced
Transfer vegetables to high-powered blender along with:
2 cups organic MUIR GLEN ITALIAN HERB PASTA SAUCE (or your favorite)
1 teaspoon organic BEEF BOUILLON base (Better than Bouillon)
Blend until smooth and return to pot. Simmer 15 minutes and serve.
NOTES: For a more authentic vodka sauce add 2-3 tablespoons of vodka prior to simmering.
MODIFIED DIET CONSIDERATIONS: Tomatoes are a nightshade vegetable/fruit (what IS the verdict on that one anyway?) and one that can cause inflammation. If you are sensitive to nightshades and/or are trying to reduce inflammation, this probably is not a recipe for you. Anti-Candida Dieters omit the vodka. Vegan's omit the bouillon.