Fettuccine with Creamy Squash Sauce
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
butternut squash
peeled, diced, and steamed |
*
|
| 2 | cups |
soy milk
|
|
| 2 | tablespoons |
arrowroot flour
or cornstarch |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | cup |
celery
thinly , cut on the diagonal |
|
| ½ | cup |
carrots
peeled and thinly sliced cut on the diagonal |
|
| 2 | cups |
onions
diced |
|
| 2 | teaspoons |
rosemary leaves
dried |
|
| 1 | tablespoon |
savory
dried |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 ½ | teaspoons |
sea salt
|
|
| 2 | tablespoons |
basil
or, 2 ts dried basil |
|
| 6 | cups |
pasta
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
butternut squash
peeled, diced, and steamed |
*
|
| 473 | ml |
soy milk
|
|
| 3E+1 | ml |
arrowroot flour
or cornstarch |
|
| 45 | ml |
olive oil
|
|
| 237 | ml |
celery
thinly , cut on the diagonal |
|
| 118 | ml |
carrots
peeled and thinly sliced cut on the diagonal |
|
| 473 | ml |
onions
diced |
|
| 1E+1 | ml |
rosemary leaves
dried |
|
| 15 | ml |
savory
dried |
|
| 15 | ml |
garlic
minced |
|
| 7.5 | ml |
sea salt
|
|
| 3E+1 | ml |
basil
or, 2 ts dried basil |
|
| 1.4 | l |
pasta
cooked |
*
|
Directions
Blend the steamed squash with the soy milk and the arrowroot or cornstarch until smooth.
Set aside.
Heat the oil in a saucepan.
Sauté 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.
