1 medium Butternut squash, peeled, diced, and steamed
2 cup Soy milk
2 tbsp Arrowroot (or cornstarch)
3 tbsp Olive oil
1 cup Celery, thinly sliced, cut on the diagonal
1/2 cup Carrots, peeled and thinly sliced; cut on the diagonal
2 cup Onions, diced
2 tsp Dried rosemary
1 tbsp Dried savory
1 tbsp Garlic, minced
1 1/2 tsp Sea salt
2 tbsp Basil, chopped OR
2 tsp Dried basil
6 cup 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. Saute 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 cups quartered mushrooms for the carrots. Or you may wish to use these vegetables in addition to the celery and carrots.
Source: Friendly Foods, by Bro. Ron Pickarski/MM by DEEANNE
|
|
