| 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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