Fettuccine With Creamy Squash Sauce
pasta, sauces/dips, vegetables
1 medium butternut squash; peeled, diced, and steame
2 cup soy milk
2 tablespoon arrowroot (or cornstarch)
3 tablespoon olive oil
1 cup celery; thinly sliced, cut on the
1/2 cup carrots; peeled and thinly sliced;
2 cup onions; diced
2 teaspoon dried rosemary
1 tablespoon dried savory
1 tablespoon garlic; minced
1 1/2 teaspoon sea salt
2 tablespoon basil; chopped or
2 teaspoon dried basil
6 cup cooked pasta (whole wheat fettuccin; e is especially good)
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 1 1/2 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
Yield: 6 servings
