| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegetarian, Vegan, Main dish, Pasta |
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 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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