Recipe - Fettuccine With Creamy Squash Sauce

1 md Butternut squash; peeled,
minced , and steamed
2 cup Soy milk
2 tablespoon Arrowroot (or cornstarch)
3 tablespoon Olive oil
1 cup Celery; thinly cut or sliced up , cut
on the diagonal
One half cup Carrots; peeled and thinly
cut or sliced up ; cut on the diagonal
2 cup Onions; minced
2 teaspoon Dried rosemary
1 tablespoon Dried savory
1 tablespoon Garlic; minced
1 One half teaspoon Sea salt
2 tablespoon Basil; chopped OR
2 teaspoon Dried basil
6 cup Cooked pasta (whole wheat
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 One half 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