As the weather turned cold a friend and I decided to have a Saturday night in cooking some tasty healthy vegan food. After much foodie research we opted for In Sonnet’s Kitchen’s “Zucchini fettuccine with rosemary butternut creme sauce”. Despite being a gluten free, grain free, vegan and paleo dish it’s definitely autumnal comfort food.
We started by halving the butternut squash…easier said than done!
And then adding some coconut oil and putting it into the oven to roast.
This took about 45 minutes, so in the meantime we set to work on the rest of the recipe.
Yellow and green corguettes / zucchini were spiralised…
Onions and mushrooms were chopped
Whilst we sipped chilled rose and chatted.
When the squash was roasted we left it to cool and bit before scoping out the tasty soft flesh.
We fried up the onion and garlic in some coconut oil
Then the cooked onion and garlic was added to the butternut squash, along with coconut milk, rosemary and vegetable stock plus seasoning.
And blended up!
Then we sauteed the mushrooms (you can use any type)
Before adding the zucchini noodles for a few minutes until everything was getting softer
Finally the blended squash sauce was added and everything kept in the pan until hot through.
And then serve!
Rosemary and butternut squash is delicious - a really wintery and yummy taste.
Ingredients
- 1 squash
- 3tbsp coconut oil
- 1 onion
- 2 garlic cloves
- 2 tsp dried rosemary - we also used fresh
- 1 cup full-fat coconut milk
- 1/2 cup vegetable stock
- 1/2tsp sea salt
- 1lb mushrooms
- 3lbs zucchini / courgettes
- seasoning
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