Moroccan Pasta Sauce

Makes about 2½ cups

Ingredients

• 1 cup mashed sweet potato
• 1 cup carrots, cooked until very soft
• 2 cups no-salt vegetable broth
• 3 cloves garlic, roasted or steamed until soft
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped

Moroccan Spice Blend

• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground coriander
• ¼ teaspoon ground ginger
• ¼ teaspoon ground turmeric
• ¼ teaspoon black pepper
• Pinch of cayenne, if desired

Choose One Sweetness Option

• Apricot: 3 dried apricots, softened in warm water for about 10 minutes and drained
• Raisin: 1 tablespoon raisins
• Apple juice: Replace ¼ cup of the vegetable broth with ¼ cup apple juice

Directions

1. Steam or boil the carrots until very soft.
2. Add the mashed sweet potato, carrots, vegetable broth, garlic, lemon juice, Moroccan spice blend, and your chosen sweetness option to a blender.
3. Blend until completely smooth.
4. Transfer the sauce to a saucepan and warm gently over low heat, stirring occasionally.
5. Stir in the parsley just before serving.
6. Serve over pasta, rice, potatoes, or vegetables.

The apricot or raisin should be blended directly into the sauce. When using apple juice, use 1¾ cups broth plus ¼ cup apple juice.

Check out our recipe vlog:

The Zesty Spoon - YouTube