One of the most interesting ways to use leftover pulp from a juicemaker is as base for some kind of pasta sauce. Usually, the pulp called for will include tomato pulp so that the sauce actually TASTES like pasta sauce.
But there are many varieties of pulp that can be added to add body, flavor and texture to the overall sauce. This recipe I found uses carrot and garlic pulp as well as tomato pulp. It also uses mushrooms, onions and tomato sauce to round out the recipe. Tomato pulp can be used nearly the same as the crushed tomatoes from a can that you get in the market; you just need to add a little more liquid since it will most likely be much more dry.
The bottom line is to think about different ways to use the pulp from juicing before tossing it in the garbage. Sure, there are many times when you won’t be able to think of anything to do with it, but give it a shot if you feel adventurous! Here’s the Pulp Pasta Sauce Recipe:
2 cups tomato pulp
1/2 cup carrot pulp
1 tsp garlic pulp
1/4 cup olive oil
6-8 mushrooms, sliced
1/2 an onion, sliced
1 15 ounce can of tomato sauce
1 tsp oregano or other italian seasoning
salt and pepper to taste
Heat up the olive oil in a large pot. Add the garlic and cook over low heat for a minute or so (don’t burn it). Add mushrooms and onions and cook for a few more minutes.
Add tomato sauce, tomato pulp, carrot pulp, oregano, pepper and salt. Bring it to a boil and then reduce the heat. You want to cook this for at least half an hour to let the flavors meld, a longer time like an hour is probably better.
Makes about 5 cups of sauce or so. If you need some meat in it, you can cook up some ground beef or pork and add that to the sauce after draining it.