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Friendly Foods Publisher: Ten Speed Press © 1991 by Ron Pickarski ISBN: 0898153778

Reprinted with permission from the author, Ron Pickarski.

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.

Ingredients

• 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)

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.

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.