Onion free pasta sauce recipe anyone?

[SerenityNowwwww]

That’s it really - nice (probably) tomato based pasta sauce with no onions (or garlic).

Any ideas? Also fat free...

I admit it’s not low fat but you can do it with low fat versions of the two sauce ingredients.

@CasuallyMasculine

So you want a tomato pasta sauce with no olive oil, onions or garlic? You poor thing.

I know - it’s a bit of a lean feast isn’t it!

I make this using dried herbs. Are you able to use powdered garlic it is that a nono? . Just miss it out there's enough flavour kneadingandknives.wordpress.com/2017/04/27/jamie-olivers-15-minute-meals-sausage-fusilli-with-creamy-garden-salad/

Not sure how the whole garlic thing works (but I find dried garlic and garlic salt gives me stinky breath!)

I think all types garlic gives stinky breath 😂

That recipe will stand up without it 😁 the sausages are optional also. My husband is veggie so sometimes we use veggie Sausages or sometimes i add chickpeas/beans etc. It does bubble/spit very thick so make sure the lid is tilted. I think I've even got to to the stage where u blend everything all in one go then cook it 😂 pure lazy

Good luck, that's quite the challenge

I cant tolerate onions either. Try grated carrot, courgette and pepper all cooked in a tin of tomatoes for at least 20 mins (longer if poss) with a good splash of balsamic. Add water or stock or it gets a bit thick. Add lots of fresh basil at the end. Quite nice with fennel seeds cooked in too for a different taste.

I also like grated courgette cooked in a little olive oil till soft, add some prawns, lemon juice, low fat creme fraiche if you can tolerate that and any of mint/dill/basil/parsley added at end

Have you tried asafoetida? It's used to give a taste like garlic, and doesn't have adverse effects on my dd ( she can't tolerate garlic or onions )
I used to get it from Ocado, but I'm going to try some from Amazon next time I run out.

I actually have a small pot of this (Waitrose have it and it’s quite expensive)! DH just looked at it and said ‘Hmmmm’. I might sneak some in! I think I had some years and years ago when I saw it in an Asim cookery book.

I always make my own tomato sauce for pasta and also use as a base with anything which has a tomato base. I don't use garlic but do use onion if I have it but it really isn't the end of the world without.

Roughly chop 2-3 carrots (unpeeled), a courgette, a pepper, left over broccoli stem, half a pack of mushrooms and half to 1 parsnip (unpeeled) and spinach if you have any. Put in a saucepan with an inch of boiling water. Cook for about 20 minutes until everything is soft. Put in a blender with 2 tins of tomatoes or passata and most of a tube of tomato puree. Add pepper and mixed herbs. Blend. Full of flavour and goodness. No oil required.

Depends on your definition of fat free. What are you serving it with? I would cook the sauce with garlic oil but serve with healthier things - eg. less/no cheese, just vinegar on a salad. No point cooking low fat tasteless sauce and putting sausages on top

You may have left this thread but in case....

we do the following but with sausage meat, but I see no reason it wouldn't work with chicken, just a bit blander.

Fry broken up sausage meat (buy as is, or take from skins) with fennel seeds in just a little oil. Once browned, add lemon zest (we add garlic too, but you could skip this). Add handful of chopped fresh tomatoes. Cook for a minute or two then add 100ml each of wine and milk (low fat is what I usually use) and a large handful or two of frozen peas. Let it bubble and reduce for 3-5 minutes. Then add a dollop of cremefraiche. I always use low fat creme fraiche as I find full fat way too rich. Taste and if necessary add salt and a squeeze of lemon juice. Serve with lots of black pepper and (if you want) parmesan cheese.

You can also replace the peas with spinach, in which case probably add it after the wine/milk has been bubbling for a while.

Sorry - veggies! Sounds nice too so I will forward it to my sister!