I had all of these wonderful, fresh, organic veggies, so I tried to think of a way to incorporate them into a IBS friendly dish. Came out great!!
1/2 large zucchini, peeled and diced
1 smallish yellow squash, peeled and diced
1 red bell pepper, diced
2 smallish carrots, peeled and diced
2 Tsp of olive oil
2 TBSP of tomato paste
2-3 cups veggie stock
Heat oil in nonstick skillet. Saute veggies until soft. Season to taste with salt and pepper. Add tomato paste, mix in and heat until dissolved. Deglaze pan with vegetable stock - enough to cover veggies. Let them simmer until really soft. Then pour sauce into blender, blend until smooth. Add more veggie stock if necessary.
Serve over pasta. Sauce enough for about half a pound of pasta, depending on how saucy you like your pasta. Add soy parmesan and parsley as a garnish.
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Garden Fresh Pasta Sauce
