Recipe by Heather von Vorous, author of Eating for IBS: 175 Delicious, Nutritious, Low-Fat, Low-Residue Recipes to Stabilize the Touchiest Tummy.
Fettuccine alfredo is delicious... but all that heavy cream and cheese can be very hard on the tummy if you have IBS or any other digestive issues, and impossible if you are sensitive to lactose. Heather von Vorous has come up with a sweet and mildly nutty alternative that is just as hearty and delicious as the original classic recipe.
This is also a great alternative for those seeking to cut fat and calories from their diets.
Makes 6-8 Servings
4 cups fresh or frozen butternut squash, peeled, diced and steamed until very tender
2 cups plain soy milk
2 tablespoons cornstarch
2 tablespoons olive oil
2 cups diced onion
4 cloves garlic, minced
1 teaspoon dried rosemary
2 teaspoons dried savory
2 teaspoons dried basil
1 teaspoon salt
2 teaspoons brown sugar
16 oz. package linguine, cooked. 1 cup cooking water, reserved
Whisk together the steamed squash, soy milk and cornstarch until smooth. Set aside. Heat olive oil in a large nonstick skillet. Sauté onion, garlic and herbs until very tender and golden. Add the squash mixture, salt and sugar, and cook over medium low heat until the sauce thickens. If sauce is too heavy, add some reserved pasta water. Spoon the sauce over the cooked linguine and top with soy Parmesan.