IC Pasta Sauce

April 16, 2014


Try this if you are looking for something other than tomatoes for pasta!! Thank you Marcia. A previous post for Roasted Red Pepper Sauce was a big hit!!


3 bell peppers, sliced (red, yellow, orange)
1/2 cup sweet onion, sliced (if tolerated or 2 teaspoons diced garlic)
2 tablespoons olive oil
1 can (18.8 oz.) Campbell’s Home Style or Natural Butternut Squash Bisque Soup (if you are especially sensitive, substitute a lower sodium version like Imagine brand Light in Sodium Creamy Butternut Squash soup in a 32 ounce shelf stable box. Use a little more than half.)

In large frying pan, saute vegetables for 15 minutes until tender. Place cooked vegetables into blender; add soup. Blend until desired consistency is reached. Season with salt, pepper, garlic powder, Italian herbs, etc. to taste. Serve over cooked white, whole wheat or tri-color pasta or ravioli. Makes 4 cups. Freeze any extra sauce.
Garnsh with fresh basil or sage and a sprinkle of grated mozzarella or parmesan if tolerated.
Note: Cooked zucchini, celery, carrots, spinach etc. may also be added.


2 Responses to “IC Pasta Sauce”

  1. merees Says:

    can’t wait for recipes for beverages. … Missing my tea, coffee, juices and sodas.. Water doesn’t do it for me.

    • icdietblog Says:

      Sorry this is so late. We have one post with ideas for beverages – check this one out, https://icdietblog.wordpress.com/?s=beverage.

      Or, you can try this warm beverage for the cooler months ahead, if you tolerate white chocolate.

      White Hot CHocolate
      Warm a cup of milk in the microwave.
      Add white chocolate chips or shavings to taste, 1/8 tsp vanilla extract (not imitation vanilla extract), and 1 tsp sugar.
      Stir with a peppermint stick, or cinnamon stick if tolerated.


      Are there any other ideas out there?

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