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Fettucine with Creamed Vegetable Sauce

List of Ingredients




1 medium butternut squash, peeled, diced and steamed (3 cups)
2 cups skim milk
2 tablespoons cornstarch)
3 tablespoons olive oil
1 cup thinly sliced celery, cut on diagonal
1/2 peeled and thinly sliced carrots, cut on the diagonal
2 cups diced onions
2 teaspoons dried rosemary
1 tablespoon savory
1 tablespoon of minced garlic
1-1/2 teaspoons sea salt
2 tablespoons chopped basil or 2 teaspoons of dried basil
6 cups of cooked pasta

Recipe



Blend the steamed squash with the soy milk and the arrowroot or cornstarch until smooth. Set aside.

Heat oil in saucepan. Saute the celery, onions, carrots, and seasonings for about 5 minutes. Add the squash mixture and continue cooking, stirring constantly until the sauce has thichened. Spoon the sauce over the cooked pasta.

Variation: Substitute 1-1/2 cups broccoli florets for the celery and 1 cup quartered mushrooms for the carrots. Or use these vegetables in addition to the celery and carrots.