Squash Cream Sauce Fettuccine

Squash is great for blending into sauces, soups, and even mixed with fruit in smoothies. Similar to pumpkin and sweet potato, it has a natural sweet flavor and starchy texture that go well with so many other foods. Squash and pasta are a great combination. This squash cream is rich, healthy, low in oil, low in calories, high on flavor, and so simple to make. It doesn’t get any better than this squash cream sauce, trust me. Pour it on any dish, bowl, or as an alfredo over pasta, as I have made it. Now, let’s cook.

Squash Cream Sauce Fettuccine

Yields: 2-3 people

  • 1 box fettuccine
  • Squash Cream Sauce
  • 2 cups steamed butternut squash meat
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary
  • 4 tbsp coconut cream or milk (put can in refrigerator for an hour prior and scoop out only the hard part, leaving the liquid behind.
  • 1 tsp salt
  • 1-2 cloves garlic
  • cayenne, black pepper

Prepare the pasta to al dente. When it is done, save 4 tbsp of the pasta water after straining and put it back in a skillet.

Blend all sauce ingredients in food processor or blender while the pasta is cooking. Pour over pasta in the skillet, toss, and serve.

  • Total time: 15-20 minutes
Squash Cream Sauce
Squash Cream Sauce
Squash Cream Sauce
Squash Cream Sauce 3
Squash Cream Sauce 2

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