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.


After all the turkey these past few weeks, let’s make some lasagna!


  • 1 (10 oz.) pkg. frozen chopped spinach, thawed, drained thoroughly
  • 2 cups cottage or ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon pepper
  • 12 lasagna noodles, cooked & drained
  • 2 cups shredded Mozzarella cheese
  • 1 (8 oz.) can chopped mushrooms
  • 2 medium carrots, coarsely shredded
  • 1 medium onion, chopped
  • 1 medium bell pepper or zuccini squash, chopped
  • white sauce:
  • 1/3 cup butter or marg.
  • 1/3 cup all purpose flour
  • 1 teaspoon salt
  • 3 cups milk

*Meat lovers may add a pound of cooked, chopped ground meat to the white sauce.



Prepare white sauce…

  1. Melt butter or margarine in one quart saucepan over low heat.
  2. Stir in flour and salt. Cook over low heat, stirring constantly until bubbly.  Remove from heat.
  3. Stir in milk.  Heat to boiling, stirring constantly.
  4. Boil and stir one minute.  Cover and keep warm.  If sauce thickens, beat in small amount of milk.


  1. Mix drained spinach, cottage or ricotta cheese, 1/4 cup parmesan cheese, basil, oregano and bell pepper or zucchini.
  2. Arrange 4 noodles in ungreased 13 x 9 x 2-inch baking dish.
  3. Top with half the cheese mixture and 1 cup mozzarella,  place 4 more noodles on top.
  4. Layer mushrooms, carrots, onion and bell pepper or zucchini on noodles.
  5. Spread half the white sauce over top.  Sprinkle with 1/2 cup Mozzarella.
  6. Top with remaining noodles, cheese mixture, white sauce and mozzarella.
  7. Sprinkle with 1/4 cup remaining Parmesan cheese.
  8. Cook uncovered at 350 degrees for 35 – 45 minutes, until hot & bubbly.  Let stand for 10 minutes before cutting.

*Meat lovers may add a pound of cooked, chopped ground meat to the white sauce.

 ic friendly whole wheat pasta with white beans and pesto


  • 4-6 ounces small whole wheat pasta
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 (15 oz.) can white beans (navy, great northern), rinsed & drained
  • 1 1/2 cups chopped bell peppers (any color)
  • 1/3 cup (or more to taste) prepared pesto sauce (De Lallo is good)
  • Grated Parmesan cheese for topping


  1. Cook pasta according to package directions. 
  2. Meanwhile, heat olive oil & garlic in a large skillet over medium-high heat until garlic is fragrant. 
  3. Add beans & bell peppers; reduce heat to low & cook, stirring occasionally, about 5 – 7 minutes. 
  4. Drain pasta & add to bean mixture. 
  5. Add pesto; toss to combine. 
  6. Top with grated Parmesan cheese. 

Serves 4 – 6.