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Fettuccine with Creamy Squash Sauce

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Submitted by jlmcw

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

1 1
MEDIUM MEDIUM BUTTERNUT SQUASH
peeled, diced, and steamed *
2 473
CUPS ML SOY MILK
2 3E+1
TABLESPOONS ML ARROWROOT FLOUR
or cornstarch
3 45
TABLESPOONS ML OLIVE OIL
1 237
CUP ML CELERY
thinly , cut on the diagonal
½ 118
CUP ML CARROTS
peeled and thinly sliced cut on the diagonal
2 473
CUPS ML ONIONS
diced
2 1E+1
TEASPOONS ML ROSEMARY LEAVES
dried
1 15
TABLESPOON ML SAVORY
dried
1 15
TABLESPOON ML GARLIC
minced
1 ½ 7.5
TEASPOONS ML SEA SALT
2 3E+1
TABLESPOONS ML BASIL
or, 2 ts dried basil
6 1.4
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 535 23% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 974mg 41%
Total Carbohydrate 30g 30%
Dietary Fiber 7g 28%
Sugars g
Protein 31g
Vitamin A 183% Vitamin C 28%
Calcium 29% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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