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Butternut Sauce Over Pasta With Walnuts

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Butternut Sauce Over Pasta With Walnuts Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
409
Calories from Fat
108
% Daily Value
Total Fat
12g
18%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
338mg
14%
Total Carbohydrates
70g
23%
Dietary Fiber
4g
16%
Sugars
8g
Protein
14g
Calcium
112mg
11%

Number of servings: 4

Calories per serving: 409

Preparation time: 40 min

Total time: 40 min

Ingredients

12 cup walnuts

3 cups butternut squash, peeled and cut into 1-inch pieces

1 cup water

1 12 cups soy milk

2 12 tbsp flour

12 tsp garlic powder

1 tsp onion powder

14 tsp dried mustard

14 tsp sage

1 tbsp brown sugar

1 tsp salt-free Mrs. Dash† Lemon Pepper Seasoning Blend

12 tsp salt

8 oz whole-wheat fettuccine pasta, cooked according to directions without salt or fat

14 cup chopped fresh parsley

Directions

1. In a small skillet, over medium-low heat, toast walnuts for 4 to 6 minutes, stirring often. Set aside.

2. In a large saucepan add squash pieces and water. Bring to a boil. Cover. Reduce heat to simmer and cook 10 to 12 minutes or until pieces are soft. Remove from heat.

3. In a blender, add soy milk, flour, garlic powder, onion powder, dried mustard, sage, brown sugar, salt-free seasoning, salt, and cooked squash pieces (with liquid). Blend 20 to 30 seconds or until smooth.

4. Pour mixture back into saucepan and stir with a wire whisk over medium-high heat for 2 to 3 minutes to thicken.

5. Serve sauce over fettuccine and top with toasted walnuts and parsley.

Makes 4 servings.

†Other brands listed are the trademarks of their respective owners and are not trademarks of Merck Sharp & Dohme Corp., a subsidiary of Merck & Co., Inc.
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