Fettuccine With Creamy Squash Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Butternut squash, peeled, diced, and steamed
2 cup: Soy milk,
2 tbsp: Arrowroot, or cornstarch
3 tbsp: Olive oil,
1 cup: Celery, thinly sliced, cut on the diagonal
1/2 cup: Carrots, peeled and thinly sliced; cut on the diagonal
2 cup: Onions, diced
2 tsp: Dried rosemary,
1 tbsp: Dried savory,
1 tbsp: Garlic, minced
1 1/2 tsp: Sea salt,
2 tbsp: Basil, chopped OR
2 tsp: Dried basil,
6 cup: 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 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
Source from luhu.jp
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
Source from luhu.jp