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Butternut Sauce Over Pasta With Walnuts

40 Minutes
409 Calories
14 Ingredients
4 Servings

Ingredients

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.
  6. Makes 4 servings.

Nutrition

  • Calories 409
  • Sodium 338mg
  • Fat 12g
  • Protein 14g
  • Carbs 70g
  • Fiber 4g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 409
% Daily Value
Total Fat 12g 18%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0g 0%
Sodium 338mg 14%
Total Carbohydrate 70g 23%
Dietary Fiber 4g 16%
Total Sugars 0g
Protein 14g
Calcium 0mg 0%
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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