Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Butternut squash -- peeled,
-diced, and steamed
2 c Soy milk
2 tb Arrowroot (or cornstarch)
3 tb Olive oil
1 c Celery -- thinly sliced, cut
-on the diagonal
1/2 c Carrots -- peeled and thinly
-sliced -- cut on the diagonal
2 c Onions -- diced
2 ts Dried rosemary
1 tb Dried savory
1 tb Garlic -- minced
1 1/2 ts Sea salt
2 tb Basil -- chopped OR
2 ts Dried basil
6 c 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
