Onion Pasta Sauce (low-amine, gluten-free, soy-free, tomato-free, nut-free, dairy-free, low-carb, low-fat, paleo, vegetarian, vegan)

Onion Pasta Sauce (low-amine, gluten-free, soy-free, tomato-free, nut-free, dairy-free, low-carb, low-fat, paleo, vegetarian, vegan) photo

Low-Amine Onion Sauce with Gluten-Free Quinoa Noodles

An alternative to cream- or tomato-based pasta sauces is a simple onion sauce. An added benefit to tomato-free onion sauces is that they’re great if you’re sick. Onions create heat in your body, and help you burn out the bad stuff. Since I’m still under the weather (going on two weeks now), I made myself a giant batch of this onion sauce with my gluten-free quinoa noodles.

6 C sweet onion, diced

2 1/2 C red onion

15 cloves garlic, pureed with 1/4 C water

1 C loosely packed parsley leaves, minced

1 1/2 tsp salt

1 Tbsp cornstarch

3 C beef broth

1 tsp ascorbic acid

1/2 tsp Sichuan peppercorns, crushed

4 Tbsp butter (or butter substitute. I use soy-free Earth Balance butter substitute)

  • Heat large saucepan to medium high. Add butter. Add onions.
  • Cook until onions start to sweat. Add garlic, parsley, and salt. Cook until onions are cooked through.
Low-Amine Onion Sauce for Pasta (low-amine, gluten-free, soy-free, tomato-free, nut-free, dairy-free, low-carb, low-fat, paleo, vegetarian, vegan) photo

Low-Amine Onion Sauce for Pasta

  • Mix cornstarch in with beef broth. Add beef broth, cornstarch, and ascorbic acid. Reduce heat to medium. Cook for 10 minutes, stirring often.
  • Add Sichuan peppers 5 minutes from the end.
  • Serve hot over preferred noodles.
Low-Amine Onion Sauce served over Quinoa Spaghetti Noodles (low-amine, gluten-free, soy-free, tomato-free, nut-free, dairy-free, low-carb, low-fat, paleo, vegetarian, vegan) photo

Low-Amine Onion Sauce served over Quinoa Spaghetti Noodles (low-amine, gluten-free, soy-free, tomato-free, nut-free, dairy-free, low-carb, low-fat, paleo, vegetarian, vegan)

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Low-Amine No-Tomato Marinara (apple & onion based marinara)

Low Amine No-Tomato Marinara and Quinoa Pasta

Low Amine No-Tomato Marinara and Quinoa Pasta

Of all the things I miss since going on a low-amine diet, the thing I miss most is marinara. I could literally eat marinara every single day, in a multitude of ways. Since my low amine diet, I have only treated myself to a bite or two here or there (and felt the consequences).

Tomatoes absolutely destroy my amine threshold. I’ve been trying to come up with ways to substitute tomato and give myself that marinara fix, and came up with wonderful tomato substitution.

4 Granny Smith apples, peeled

3 medium yellow or white onions

3  medium red onions

1 large bay leaf

6 Tbsp dried oregano

3 Tbsp Italian seasoning

1 tsp salt

2 tsp fresh ground black pepper

4 Tbsp chopped fresh parsley

12 cloves minced/pressed garlic

4 Tbsp balsamic vinegar

1 Tbsp paprika

About 4 C Stock (chicken, veggie, or beef broth), enough to cover all ingredients

4 Tbsp safflower oil

Just added the stock, spices, and apples

Just added the stock, spices, and apples

  • Peel outer layer off onions and core apples.
  • Chop onions and apples into small pieces (no bigger than 1/2″ x 1/2″).
  • In a large, thick-bottomed stock pot, saute onion pieces and garlic in oil (medium high heat) until they become opaque.
  • Add apples and broth, enough to cover solids, and turn up heat.
  • Once at a boil, turn down heat to a low simmer and add bay leaf, oregano, Italian seasoning, salt, parsley, paprika, and pepper.
  • Simmer on low, covered, for 40 minutes. Stir as necessary.
  • Remove from heat and discard bay leaf.
  • Carefully (don’t burn yourself!) use a potato masher to break down apples and onions until the texture of chunky/thick marinara. If you prefer a thin sauce, you can opt to use an immersion blender instead.
Mashing the apples & onions.

Mashing the apples & onions.

  • Put back on low heat uncovered for 10 minutes, stirring often. The sugars in the apples can cause the sauce to burn if not careful.
  • Add balsamic vinegar.
  • Serve as you would regular marinara.
Quinoa noodles

Gluten-free quinoa noodles

AMINE BREAKDOWN:

Very Low Amine: onion, bay leaf, oregano, Italian seasoning, salt, pepper, parsley, garlic

Low Amine: peeled apples, safflower oil, stock

Very High Amine: balsamic vinegar, paprika (more for color than flavor – feel free to omit)

NOTE: This sauce freezes and reheats very well.