Zucchini Fettuccine With Rosemary Butternut Creme Sauce
This is an amazing dish for zucchini for using the spiralizer accompanied by a delicious butternut squash sauce.
1 Butternut Squash
3tbsp Coconut Oildivided
1 Yellow Onionchopped
2 Garlic Clovesminced
2tsp Dried Rosemarycrushed
1cup Coconut Milk
1/2cup Vegetable Brothor chicken broth
1/2tsp Sea Salt
1lb Shitake Mushroomssliced
3lbs Zucchinispiraled into fettuccine
Fresh Ground Black Pepperto taste
Preheat oven to 375 degrees.
Slice butternut squash in half lengthwise. Grease a baking sheet with 1 tablespoon of coconut oil, and place butternut squash cut side down on sheet.
Roast for 30-45 minutes, until squash is tender and the inside can easily be pierced with a fork. Allow squash to cool, then scoop out the inside and discard the skin. Add the scooped portion to a blender.
Meanwhile, add 1 tablespoon of coconut oil to a pan over medium heat. Add the onions and garlic, and sauté for 3-5 minutes, until onion is translucent.
Add sautéed garlic and onions, rosemary, coconut milk, broth, and salt to blender with the scooped butternut squash. Blend until smooth.
Add the remaining tablespoon of coconut oil to a large pan. Add mushrooms and sauté for about 2 minutes, until they are just starting to brown. Add the spiralized zucchini and cook for about 3 minutes, until zucchini is almost tender. Add the sauce to the pan and continue to cook until sauce is hot and zucchini is tender.
Garnish with fresh ground black pepper and serve hot.