| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegan | Main dish, Pasta, Vegan, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | Butternut squash, peeled | |
| diced and steamed | ||
| 2 | c | Soy milk |
| 2 | T | Arrowroot, or cornstarch |
| 3 | T | 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 | t | Dried rosemary |
| 1 | T | Dried savory |
| 1 | T | Garlic, minced |
| 1 1/2 | t | Sea salt |
| 2 | T | Basil, chopped OR |
| 2 | t | Dried basil |
| 6 | c | Cooked pasta, whole wheat |
| fettuccine is especially | ||
| good |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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