->Fettucine Butternut <-

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 diagonal

1/2 peeled and thinly sliced carrots, cut on the diagonal

2 cups diced onions

2 teaspoons dried rosemary

1 tablespoon savory

1 tablespoon of minced garlic

1 1/2 teaspoons sea salt

2 tablespoons chopped basil (or 2 teaspoons of dried basil)

6 cups cooked pasta Blend the steamed squash with the soy milk and the arrowroot or cornstarch until smooth. Set aside. Heat oil in saucepan. Saute

the celery, onions, carrots, and seasonings for about 5 minutes.

Add the squash mixture and continue cooking, stirring constantly

until the sauce has thichened. Spoon the sauce over the cooked

pasta. Variation: 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.

Serves: 6

Preparation time: 30 minutes