I am pretty new to all this. Haven't been officially diagnosed with IBS yet, but have been avoiding dairy and red meat anyway to give my tummy a break. I love creamy sauces, and I can honestly say this is better than the original. It is quite low in fat also, coming in at only 16% of calories, so I think it fits all the guidelines.
8 oz (250g) spaghetti 1 pkg soft silken tofu 1/4 cup of soy milk virgin olive oil spray 4 cloves garlic, minced 1/4 tsp freshly ground pepper 1/2 cup chopped fresh basil 1/4 cup soy parmesan cheese 20-30 small scallops
Boil pasta. Blend tofu and milk (as much as needed) until smooth. In a saucepan, sprayed with olive oil, cook garlic until just softened. Add blended tofu and scallops. Let simmer until scallops are done. Add basil and parmesan. Stir and serve with pasta. Yummy. Enjoy.