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Fettucine with Creamy Squash Sauce
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Blend the steamed squash with the soy milk and the arrowroot or cornstarch until smooth. Set aside. Heat oil in saucepan. Saute the celery, onions, carrots, and seasonings for about 5 minutes. Add the squash mixture and continue cooking, stirring constantly until the sauce has thichened. Spoon the sauce over the cooked pasta. Variation: Substitute 1-1/2 cups broccoli florets for the celery and 1 cup quartered mushrooms for the carrots. Or you may wish to use these vegetables in addition to the celery and carrots. Serves: 6 Preparation time: 30 minutes
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