Creamy Butternut Squash Fettucine

4 cups fresh or frozen butternut, buttercup, ambercup squash, peeled, diced, and steamed until very tender

2 cups plain soy or rice milk
2 tablespoons cornstarch
1 tablespoon Acacia Tummy Fiber (optional, but makes a very creamy sauce)
2 tablespoons olive oil
2 cups finely diced onion
4 garlic cloves, minced
1 teaspoon rosemary
2 teaspoons savory
2 teaspoons dried basil
1 teaspoon salt
2 teaspoons brown sugar
16 oz. package linguine, cooked, 1 cup cooking water reserved
soy or rice Parmesan

Whisk together the steamed squash, soy milk, cornstarch, and Tummy Fiber until
smooth. Set aside. Heat olive oil in a large nonstick skillet. Saute onion, garlic, and
herbs until very tender and golden. Add the squash mixture, salt, and sugar, and
cook over medium low heat until the sauce thickens. If the sauce is too heavy add
some reserved pasta water. Spoon the sauce over the cooked linguine and
sprinkle with Parmesan.

This is a deliciously different vegetarian pasta dish, with a creamy, nutty sauce. It's
perfect for any variety of mild, sweet winter squash, so if you have farmers'
markets or a home garden with heirloom varieties, feel free to substitute for the
butternut squash.

This is a very nutritious, high soluble fiber dinner that's also great as leftovers for
lunch the next day.

Makes 6-8 Servings


Number of Servings: 8

Recipe submitted by SparkPeople user MIZMARA.