*Creamy Autumn Squash Pasta

4 cups fresh or frozen butternut, buttercup, ambercup squash, peeled, diced, and steamed until very tender



2 cups plain soy or rice milk

2 tablespoons cornstarch

1 tablespoon Acacia Tummy Fiber(see link below for this product)

2 tablespoons olive oil

2 cups finely diced onion

4 garlic cloves, minced

1 teaspoon fresh or dried rosemary

2 teaspoons savory

2 teaspoons dried basil

1 teaspoon salt

2 teaspoons brown sugar

16 oz. package spaghetti or linguine, cooked, 1 cup cooking water reserved

soy or rice Parmesan



Whisk together the steamed squash, soy/rice milk, cornstarch, and Tummy Fiber until smooth. Set aside. Heat olive oil in a large nonstick skillet. Saute 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 the sauce is too thick add some reserved pasta water. Spoon the sauce over the cooked pasta and sprinkle with Parmesan.  Makes 6 - 8 servings.

*Excerpted from 'Eating for IBS' by Heather Van Vorous - www.helpforibs.com/shop/books/eatingforibs.asp

Note: Appropriate for Vegan Diet