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Fettuccine with creamy squash sauce

Yield: 6 Servings

Ingredients:

• 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

Instructions:

-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

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