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.
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
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