Recipe Redo Blog

Traditional Recipes Redone…Healthier

Zucchini Fettuccine with Rosemary Butternut Creme Sauce

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Sweater weather calls for cozy nights in and comfort food. Here’s the skinny on a new recipe to love for Fall evenings to come: Zucchini Fettuccine with Rosemary Butternut Creme Sauce. It gets better – this dish is Paleo and Vegetarian approved along with being absolutely delicious. One thing to note before making, allow extra time for preparation. The zucchini noodles, while delicious, will take some extra time and effort. In the end your efforts will be entirely worth it! Enjoy and Happy Cooking!


Zucchini Fettuccine with Rosemary Butternut Creme Sauce

Zucchini-Rosemary-Pasta-PinterestWeb

Ingredients:

  • 1 medium butternut squash
  • 3 tablespoons coconut oil, divided
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons dried rosemary, crushed (to release flavor)
  • 1 cup full-fat canned coconut milk
  • ½ cup vegetable or chicken broth
  • ½ teaspoon sea salt
  • 1 pound shiitake mushrooms, sliced
  • 3 pounds zucchini, spiralized into fettuccine
  • Freshly-ground black pepper to taste
  • Zucchini for noodles

 

 

For directions and more visit the original recipe on In Sonnet’s Kitchen. For updates and fresh recipes, follow In Sonnet’s Kitchen on Facebook, Pinterest and Twitter.

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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