The squash in the sauce adds richness without any fat. It also adds a sweetness that can be balanced with a little salt.
Yield: 6 servings
Time: 25 to 35 minutes
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.