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Fettuccine With Creamy Squash Sauce

Fettuccine With Creamy Squash Sauce recipe image
This dish transforms simple butternut squash into a luxurious, dairy-free cream sauce that coats fettuccine beautifully. By blending steamed squash with soy milk and arrowroot, you achieve a silky texture without heavy cream. The sauce is enriched with sautéed celery, carrots, and onions, providing a sweet and savory depth that complements the earthy squash. It's a quick, satisfying meal perfect for weeknight dinners or cozy fall gatherings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 450
Dietary: Vegan, Vegetarian
Description
This dish transforms simple butternut squash into a luxurious, dairy-free cream sauce that coats fettuccine beautifully. By blending steamed squash with soy milk and arrowroot, you achieve a silky texture without heavy cream. The sauce is enriched with sautéed celery, carrots, and onions, providing a sweet and savory depth that complements the earthy squash. It's a quick, satisfying meal perfect for weeknight dinners or cozy fall gatherings.
Ingredients
  • 1 md Butternut squash, peeled and diced
  • 2 c Soy milk
  • 2 tb Arrowroot (or cornstarch)
  • 3 tb Olive oil
  • 1 c Celery, thinly sliced
  • 1/2 c Carrots, peeled and thinly sliced
  • 2 c Onions, diced
  • 2 ts Dried rosemary
  • 1 tb Dried savory
  • 1 tb Garlic, minced
  • 1 1/2 ts Sea salt
  • 2 tb Basil, chopped (or 2 ts dried basil)
  • 6 c Cooked pasta (whole wheat fettuccine is especially good)
Directions
  1. 1
    Peel and dice the butternut squash into small cubes. Steam until fork-tender, about 10-15 minutes.
  2. 2
    In a blender, combine the steamed squash, soy milk, and arrowroot (or cornstarch). Blend until completely smooth and creamy. Set aside.
  3. 3
    Heat olive oil in a large saucepan or skillet over medium heat.
  4. 4
    Add the sliced celery, carrots, and diced onions. Sauté for about 5 minutes until vegetables begin to soften.
  5. 5
    Stir in the minced garlic, dried rosemary, dried savory, and sea salt. Cook for another minute until fragrant.
  6. 6
    Pour the blended squash mixture into the saucepan with the sautéed vegetables.
  7. 7
    Stir constantly and cook over medium-low heat until the sauce thickens and bubbles slightly, about 2-3 minutes.
  8. 8
    Add the cooked fettuccine to the saucepan and toss gently to coat evenly with the sauce.
  9. 9
    Stir in the chopped fresh basil (or dried basil) just before serving.
  10. 10
    Serve immediately while warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 1.5g8%
Sodium 600mg25%
Total Carbohydrate 75g25%
Dietary Fiber 6g24%
Sugars 8g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: butternut squash, creamy pasta, fettuccine, vegan, vegetarian, italian, plant-based, autumn, comfort food, soy milk sauce, quick dinner, dairy-free, weeknight meal, family friendly, squash sauce, healthy, easy recipe, fall vegetables
Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-creamy-squash-sauce/