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Ingredients (use vegan versions):
- 1 medium butternut squash, peeled, diced and steamed (3 cups)
- 2 cups vegan soymilk
- 2 tablespoons arrowroot (or 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 bazil (or 2 teaspoons of dried 6 cups of cooked pasta (whole wheat pasta fettucine is especially good!)
Directions:
The squash in the sauce adds richness without any fat. It also adds sweetness that can be balanced
with a little salt.
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 you may wish to use these vegetables in addition to the celery and carrots.
Enjoy!!!
Serves: 6
Preparation time: 30 minutes
more Free recipe and All Free recipe | |
More Vegetarian Recipes
1. Pumpkin Noodles 2. Ziti With Tempeh and Vegetables 3. Vegan Lasagna with Veggies and "Meat" 4. Noodles 5. Pasta Salad
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