Side Pannel
Fettuccine with Creamy Squash Sauce
Fettuccine with Creamy Squash Sauce
- Recipe Submitted by ADMIN on 09/26/2007
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)
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.
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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