Zucchini Fettuccine with Rosemary Butternut Creme Sauce

Zucchini Fettuccine with Rosemary Butternut Creme Sauce

The credit for this Zucchini Fettuccine with Rosemary Butternut Creme Sauce recipe goes to InSonnetsKitchen.com. You can get the full version of their recipe here

I feel a bit like Cinderella at the moment. Well, maybe the modern version of Cinderella… You know, where she’s super independent, athletic and lives with two somewhat evil cats instead of step-sisters? Let me explain.

Prep Time 10 mins
Cook Time 1 hour
Total Time 1 hour 10 mins
Serves 4 – 6

INGREDIENTS

1 medium butternut squash

3 tablespoons coconut oil, divided

1 medium yellow onion, chopped

2 garlic cloves, minced

2 teaspoons dried rosemary, crushed (to release flavor)

1 cup full-fat canned coconut milk

½ cup vegetable or chicken broth

½ teaspoon sea salt

1 pound shiitake mushrooms, sliced

3 pounds zucchini, spiralized into fettuccine

Freshly-ground black pepper to taste

INSTRUCTIONS
  1. Preheat oven to 375 degrees F.
  2. Slice butternut squash in half lengthwise. Grease a baking sheet with 1 tablespoon of coconut oil and then lay butternut squash (cut side down) on sheet pan.
  3. Roast for 30 – 45 minutes, until squash is tender and flesh can easily be pierced with a fork. Once cooked, allow squash to cool, then scoop out the flesh (this should yield about 5 cups of flesh) and discard the skin. Add the flesh to a blender.
  4. Meanwhile, add 1 tablespoon of coconut oil to a pan over medium heat. Add the onions and garlic and saute for 3 – 5 minutes, until onion is translucent and garlic is fragrant.
  5. Next, add the sauteed garlic & onions, rosemary, coconut milk, broth, and salt to a blender with the butternut squash flesh. Blend until smooth.
  6. Add the remaining tablespoon of coconut oil to a large pan. Add the mushrooms and saute for about 2 minutes, until they are just starting to brown. Then add the zucchini fettuccine and cook for about 3 minutes, until zucchini is almost tender. Add the sauce to the pan and continue to cook until sauce is hot and zucchini is tender.
  7. Garnish with freshly-ground black pepper and serve hot.

 

Zucchini Fettuccine with Rosemary Butternut Creme Sauce

Zucchini Fettuccine with Rosemary Butternut Creme Sauce


What's your opinion?