6 medium zucchinis (about 3-lb total), spiralized into fettuccine
black pepper to taste
instructions
Preheat the oven to 375 degrees F.
Slice the butternut squash in half, length-wise, then remove the seeds and outer skin. Cut the squash into 1-inch cubes.
Next, grease a baking sheet with 1 tbsp of coconut oil and place the butternut squash on the sheet. Roast for about 35-40 minutes or until the squash is tender.
While the squash is roasting, add 1 tbsp coconut oil to a pan and place over the stovetop on medium heat. Add the onions and garlic, then sauté for about 5 minutes, until the onion is slightly translucent and that beautiful aroma of garlic begins to fill the kitchen (mm, I love that smell!). Remove from heat.
Place the roasted squash in a high-power blender or food processor, and blend until smooth.
Next, add the sauteed onions and garlic, rosemary, coconut milk, veggie broth and salt to the squash and continue to blend into a creamy sauce.
Add the last tbsp of coconut oil to a large pan. Add the diced mushrooms and sauté for about 2 minutes. Next, add the zucchini fettuccine and cook for about 3 minutes, until zucchini is almost tender.
Add the butternut sauce to the pan and continue to cook until the zucchini is tender and the sauce is hot.
Garnish with black pepper, serve hot and enjoy!
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2015/06/29/zucchini-fettuccine-with-butternut-cream-sauce/