Rev Cheryl Birch

Thoughts, Meditations of the Heart, Poems & Prophecies

Tomato Free Pasta Topping


This recipe is delicious for everyone, but I created it because I was looking for a tomato free lower-oxalate pasta topping. I really love spaghetti, but the tomatoes don’t love me and high oxalate food I have found out is not my friend. Eliminating tomatoes and other high oxalate food has improved my life, BUT, I missed that wonderful red sauce that only tomatoes can do for pasta. Olive oil and spices just weren’t doing it for me and I dislike the cream sauces. Then I saw a red pepper soup recipe and wondered if I could use jarred sweet roasted red peppers to create a lovely red color pasta topping. Tried it and it is good indeed! Not only is it tomato free and lower in oxalate, plus visually looks like tomato, it is also a gluten free recipe and vegetarian. If you like meatballs, like I do, scroll down for my ground turkey meatball recipe. I added those to make a very satisfying spaghetti dinner for the whole family.

You will need a blender, large bowl, and large cooking pot for this recipe. (And a large skillet if you make the meatballs)

1 medium sweet onion chopped –
2 jars of roasted sweet red peppers (13 oz jars)
1/2 cup marsala white cooking wine
2 cups of vegetable broth (use chicken broth for even lower oxalate count)
1 tsp garlic powder (more to taste or use fresh chopped, if desired)
1 tablespoon fresh oregano
1 tsp dried basil
1/2 tsp dried Italian herbs (1/4 tsp for topping)
1/2 tsp onion powder
1 cup sliced mushrooms
1/2 cup chopped fresh sweet red pepper
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
salt and pepper to taste
Red pepper flakes optional
Ground Turkey meatballs (see recipe below) – optional

This is a thinner sauce. If you like a thicker consistency, add 1 tablespoon of cornstarch as noted in instructions.

Chopped onions. Heat 1 tablespoon of olive oil on medium heat in a large ceramic lined cooking pot. Drain the liquid from the two jars of roasted peppers and set the liquid aside. Chop the jarred peppers into smaller pieces. Set aside.

Add 1/2 the chopped onions to the heated olive oil and saute for 1 minute. Add the chopped roasted red peppers, oregano, basil, onion powder, garlic powder and Italian herbs. Saute together for two minutes or until onions are translucent. De-glaze the mixture with the 1/2 cup of marsala white wine. Let simmer for 1 minute to remove alcohol and impart flavor. Add the reserved red pepper liquid to the pot. Add the 2 cups of vegetable broth. Simmer on medium low for 5 minutes. Take off of the heat and set aside to cool. When the mixture is cool enough to handle safely, use your blender to puree 1/3 of it at a time and place the pureed mixture into a bowl. Set that aside.

Reheat the pot and add the other tablespoon of olive oil. When oil is heated, add the other half of the onions and the chopped red peppers; saute together for 1 minute. Add the mushrooms and saute the mixture for 2 or 3 minutes until vegetables are tender. Add more olive oil, if needed. When veggie mixture is done (Add optional cornstarch to pan at this time for thicker sauce and mix thoroughly to coat the veggies), add the bowl of pureed red pepper sauce to the pot and mix all ingredients together. Simmer for 5 minutes. Taste and adjust seasoning to your liking. Add red pepper flakes to taste. Add Parmesan. (If using cornstarch and sauce is too thick, add vegetable broth). Turn to low to keep warm while you prepare your favorite pasta.

Use gluten free pasta for a lower-oxalate or gluten free meal. (I do not know the oxalate content of this recipe, but all ingredients are medium to very low oxalate on the most current list of foods that I can obtain.)

To Serve
Drain pasta well and place desire amount on plate or low sided bowl. Add two tablespoons of sauce to pasta to coat it, then add additional sauce. Sprinkle small amount of Parmesan cheese and pinch of dried Italian herbs on top. Serve with fresh salad and your favorite gluten free or crusty sourdough Italian bread.

Optional turkey meatball recipe:

1 lb of ground turkey (93% – 97% low fat content)
4 small mushrooms chopped finely (mushrooms help keep low fat turkey moist)
1 egg beaten
1/2 cup whole oats chopped into smaller pieces
1/4 tsp Italian seasoning
1/4 tsp onion powder
salt and pepper to your taste
1 tablespoon Olive oil

Combine all ingredients into a large mixing bowl, except olive oil, and thoroughly mix together. Place 1 tablespoon of olive oil in a large ceramic skillet on medium heat. Form small meatballs. When oil is hot, brown meatballs on all sides. Let cook covered for 2 or 3 minutes. Add meatballs to sauce and simmer on low for 10 minutes before serving.

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