Recipe for Tagliatelle with Creamy Squash Sauce 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6 Servings
Ingredients:
Amount Ingredient
1 med Butternut squash, peeled, diced, and steamed
2 cup Soy milk
2 tbl Arrowroot (or cornstarch)
3 tbl Olive oil
1 cup Celery, thinly sliced, cut on the diagonal
1/2 cup Carrots, peeled and thinly sliced, cut on the diagonal
2 cup Onions, diced
2 tsp Dried rosemary
1 tbl Dried savory
1 tbl Garlic, minced
1/2 tsp Sea salt
2 tbl Basil, chopped OR
2 tsp Dried basil
Instructions:
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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Tagliatelle with Creamy Basil-Pine Nut Sauce   ::   Tagliatelle with Creamy Tomato and Prawn Sauce   ...