Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Butternut squash; peeled, 2 ts Dried rosemary
-diced, and steamed 1 tb Dried savory
2 c Soy milk 1 tb Garlic; minced
2 tb Arrowroot (or cornstarch) 1 1/2 ts Sea salt
3 tb Olive oil 2 tb Basil; chopped OR
1 c Celery; thinly sliced, cut 2 ts Dried basil
-on the diagonal 6 c Cooked pasta (whole wheat
1/2 c Carrots; peeled and thinly -fettuccine is especially
-sliced; cut on the diagonal -good)
2 c Onions; diced

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

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