Irritable Bowel Syndrome Message Boards | Vegan Pumpkin Pasta Sauce with Variations

I found this recipe on about.com and adapted it to make it a little more tolerable. It makes a lovely creamy tasting pasta sauce which makes enough for 3 or 4 meals.

If you want to add more IF in you could add in some finely diced red peppers and cook it with the garlic.

This is my first recipes on the board so hurrah for me!!

1 clove of garlic, minced (the orginal recipe call for 3 but my DH doesn't tolerate garlic so I reduced it)

1/2 onion, diced (actually I hate onion so I just left this out and it stil tasted great)

1/2 tbsp olive or canola oil

1/2 cup vegetable broth

1/2 cup soy milk

1 1/2 cups pumpkin, canned or pre-cooked

1 1/4 tsp savory herb seasoning or sage

salt and pepper to taste

Preparation:

If using fresh pumpkin, rather than canned, puree in a blender first until smooth.

In a medium-sized pot or large frying pan, sautee garlic and onion in oil 3-5 minutes. Reduce heat to low, and add vegetable broth, soy milk, pumpkin and sage. Stir gently to combine ingredients.

Allow to simmer until flavours are well combined, about 8-10 minutes. Add salt and pepper stirring to combine, then remove from heat.

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Stable IBS D

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