Fettuccine with creamy squash sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Butternut squash; peeled, diced, and steamed |
| 2 | cups | Soy milk |
| 2 | tablespoons | Arrowroot (or cornstarch) |
| 3 | tablespoons | Olive oil |
| 1 | cup | Celery; thinly sliced, cut on the diagonal |
| ½ | cup | Carrots; peeled and thinly sliced; cut on the diagonal |
| 2 | cups | Onions; diced |
| 2 | teaspoons | Dried rosemary |
| 1 | tablespoon | Dried savory |
| 1 | tablespoon | Garlic; minced |
| 1½ | teaspoon | Sea salt |
| 2 | tablespoons | Basil; chopped OR |
| 2 | teaspoons | Dried basil |
| 6 | cups | Cooked pasta (whole wheat fettuccine is especially good) |
Directions
Blend the steamed squash with the soy milk and the arrowroot or cornstarch until smooth. Set aside.
Heat the oil in a saucepan. Saute the celery, carrots, onions, and seasonings for about 5 minutes. Add the squash mixture and continue cooking, stirring constantly until the sauce has thickened. Spoon the sauce over the cooked pasta.
Variation: Substitute 1½ cups broccoli florets for the celery and 1 cups quartered mushrooms for the carrots. Or you may wish to use these vegetables in addition to the celery and carrots.
Source: Friendly Foods, by Bro. Ron Pickarski/MM by DEEANNE