Zucchini Fettuccine with Rosemary Butternut Creme Sauce

• Gluten free

• Produce

  • 2 cups Butternut squash
  • 2 cloves Garlic
  • 1 tsp Rosemary, dried
  • 6 oz Shiitake mushrooms
  • 1 Yellow onion, medium
  • 4 Zucchini, medium

• Canned Goods

  • 1 cup Coconut milk, full-fat canned
  • 1 cup Vegetable or chicken broth

• Baking & Spices

  • 1 tsp Arrowroot powder
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on insonnetskitchen.com

Description

Ingredients

• 2 cups butternut squash, peeled and chopped
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup full-fat canned coconut milk
• 1 cup vegetable or chicken broth
• 1 teaspoon dried rosemary, crushed
• ½ teaspoon sea salt
• 1 teaspoon arrowroot powder
• 1 tablespoon coconut oil
• 6 ounces shiitake mushrooms, sliced
• 4 medium zucchini, spiralized into fettuccine

Directions

• Add butternut squash, onions, garlic, coconut milk, broth, rosemary, and sea salt to a medium pot. Bring contents to a boil and then lower heat and let simmer, covered, for 15 - 20 minutes or until butternut squash is tender. Add ingredients to a blender and blend until smooth.
• Add the blended sauce back to the pot over medium heat and whisk in the arrowroot powder. Allow to simmer for 1 - 2 minutes, until sauce is thick. Set aside.
• Add coconut oil to a medium skillet over medium heat. Add the mushrooms and cook for 2 - 3 minutes. Then add the zucchini and cook, stirring frequently, for an additional 3 - 5 minutes, or until zucchini is tender. Drain noodles and divide amongst four plates. Top with the sauce.