Zucchini Fettuccine with Butternut Cream Sauce

This past weekend was full of family and fun! My sister, who lives in Washington, DC, came into town for the weekend with her fiancée to do a little planning for their wedding in August. My sister (TradingPaperCrowns) has always been my best friend, my partner in crime ;) Although I love this great state of mine, it has been hard to be in Texas while she is living in DC, but we always have fun catching up when we visit each other. From wine tastings to getting to tag-a-long to their wedding venue and taste some of the veggie girl-friendly reception food, it was a great weekend.

Moving on to this delicious fettuccine…  although I made this recipe last weekend for my meat-eating man (who, despite not being a zucchini fan, really enjoyed this dish), it reminds me of my sister, because not only is it vegan, but also gluten-free… meaning both me and my sister can have our pasta and eat it too! But honestly, I am pretty much in heaven with this new recipe! This dish is warm, creamy, savory and quite filling as well. It tastes like a giant hug. Pair it with some Italian Bruschetta and enjoy, my veggie-lovers!

Zucchini Fettuccine w/ Butternut Cream Sauce

 

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ingredients

• 1 medium butternut squash
• 3 tbsp coconut oil, divided
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 tsp dried rosemary
• 1 cup canned coconut milk
• ½ cup vegetable broth
• ½ tsp sea salt
• 8-oz shiitake mushrooms, diced
• 6 medium zucchinis (about 3-lb total), spiralized into fettuccine
• black pepper to taste

instructions

1. Preheat the oven to 375 degrees F.
2. Slice the butternut squash in half, length-wise, then remove the seeds and outer skin. Cut the squash into 1-inch cubes.
3. Next, grease a baking sheet with 1 tbsp of coconut oil and place the butternut squash on the sheet. Roast for about 35-40 minutes or until the squash is tender.
4. While the squash is roasting, add 1 tbsp coconut oil to a pan and place over the stovetop on medium heat. Add the onions and garlic, then sauté for about 5 minutes, until the onion is slightly translucent and that beautiful aroma of garlic begins to fill the kitchen (mm, I love that smell!). Remove from heat.
5. Place the roasted squash in a high-power blender or food processor, and blend until smooth.
6. Next, add the sauteed onions and garlic, rosemary, coconut milk, veggie broth and salt to the squash and continue to blend into a creamy sauce.
7. Add the last tbsp of coconut oil to a large pan. Add the diced mushrooms and sauté for about 2 minutes. Next, add the zucchini fettuccine and cook for about 3 minutes, until zucchini is almost tender.
8. Add the butternut sauce to the pan and continue to cook until the zucchini is tender and the sauce is hot.
9. Garnish with black pepper, serve hot and enjoy!

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