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Friendly Foods
Ten Speed Press

© 1991 by Ron Pickarski
ISBN: 0898153778

Reprinted with permission from the author, Ron Pickarski.

Read/Write Reviews

Fettuccine with Creamy Squash Sauce (p. 118)
Yield: 6 servings
Time: 25 to 35 minutes

The squash in the sauce adds richness without any fat. It also adds a sweetness that can be balanced with a little salt.


  • 1 medium butternut squash, peeled, diced, and steamed (3 cups)

  • 2 cups soy milk

  • 2 tablespoons arrowroot (or cornstarch)

  • 3 tablespoons olive oil

  • 1 cup thinly sliced celery, cut on the diagonal

  • 1/2 cup peeled and thinly sliced carrots, cut on the diagonal

  • 2 cups diced onions

  • 2 teaspoons dried rosemary

  • 1 tablespoon dried savory

  • 1 tablespoon minced garlic

  • 1 1/2 teaspoons sea salt

  • 2 tablespoons chopped basil (or 2 teaspoons dried basil)

  • 6 cups cooked pasta (whole wheat fettuccine is especially good)


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.


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.


Copyright© 2005 by Wanda Embar. All Rights Reserved.
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