Fettuccine with Creamy Squash Sauce

  • Servings : 6

  • Ready In : 25 to 35 minutes

The squash in the sauce adds richness without any fat. It also adds a sweetness that can be balanced with a little salt.


  • 1 medium butternut squash, peeled, diced, and steamed (3 cups)
  • 2 cups soy milk
  • 2 tablespoons arrowroot (or cornstarch)
  • 3 tablespoons olive oil
  • 1 cup thinly sliced celery, cut on the diagonal
  • 1/2 cup peeled and thinly sliced carrots, cut on the diagonal
  • 2 cups diced onions
  • 2 teaspoons dried rosemary
  • 1 tablespoon dried savory
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons sea salt
  • 2 tablespoons chopped basil (or 2 teaspoons dried basil)
  • 6 cups cooked pasta (whole wheat fettuccine is especially good)


Step 1

Blend the steamed squash with the soy milk and the arrowroot or cornstarch until smooth. Set aside.

Step 2

Heat the oil in a saucepan. Sauté 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.



Substitute 1 1/2 cups broccoli florets for the celery and 1 cup quartered mushrooms for the carrots. Or you may wish to use these vegetables in addition to the celery and carrots.

Recipe Source: Friendly Foods
Reprinted with permission from the author, Ron Pickarski.
Photograph © Wanda Embar.

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