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

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