Fettuccine with Creamy Squash Sauce

1 md Butternut squash -- peeled,

-diced, and steamed 2 c Soy milk

2 tb Arrowroot (or cornstarch)

3 tb Olive oil

1 c Celery -- thinly sliced, cut

-on the diagonal 1/2 c Carrots -- peeled and thinly

-sliced -- cut on the diagonal 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)

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. Source: Friendly Foods, by Bro. Ron Pickarski/MM by DEEANNE