Go Back
Print
animal based marinara

Animal-Based Pumpkin Marinara (Nightshade-Free, Paleo, AIP)

This no-cook Animal-Based Pumpkin Marinara is perfect for nightshade-free, Paleo, & AIP pasta!

Course AIP, Soup
Cuisine AIP, Nightshade-Free
Keyword animal-based pumpkin marinara
Total Time 5 minutes
Servings 2

Ingredients

  • 2 Tbsp extra virgin olive oil
  • ½ a 15- oz BPA-free can pumpkin puree (or 7.5 fl oz mashed, cooked homemade pumpkin)
  • Fresh or dried basil, oregano, and rosemary, to taste
  • Redmond’s fine salt, to taste
  • Filtered or spring water to thin as desired (approx 1 to 1 ½ cup)
  • 1 Tbsp balsamic vinegar, or to taste
  • *For Paleo & AIP only: Add 1 tsp each garlic and onion powders

Instructions

  1. Add all ingredients to a blender. Blend until smooth.

  2. Store in a sealed jar in the fridge for up to 1 week.

  3. Heat or use at room temperature as a sauce over meatballs, crumbled ground beef, and spiralized veggies.

Recipe Notes

*Garlic and onion are not recommended if you want to keep this strict Animal-Based.

SERVING OPTIONS:

Japchae Sweet Potato Starch Noodles

Spiralized Zucchini

PRODUCTS USED IN THIS RECIPE:

Organic Extra Virgin Olive Oil

BPA-Free Pumpkin Puree

Balsamic Vinegar

Redmond Fine Salt (SAVE 10%! USE CODE CAVEWOMAN)