• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Fettuccine with Creamy Squash Sauce

  • Recipe Submitted by on

Category: Vegetarian, Pasta, Main Dish

 Ingredients List

  • 1 md Butternut squash; peeled,
  • -diced, and steamed
  • 2 c Soy milk
  • 2 tb Arrowroot (or cornstarch)
  • 3 tb Olive oil
  • 1 c Celery; thinly sliced, cut
  • -on the diagonal
  • 1/2 c Carrots; peeled and thinly
  • -sliced; cut on the diagonal
  • 2 c Onions; diced
  • 2 ts Dried rosemary
  • 1 tb Dried savory
  • 1 tb Garlic; minced
  • 1 1/2 ts Sea salt
  • 2 tb Basil; chopped OR
  • 2 ts Dried basil
  • 6 c Cooked pasta (whole wheat
  • -fettuccine 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.

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