Recipe of the Week: Fettuccine Zoodles with Rosemary Butternut Creme Sauce (Vegan)

A new year...a new you, right!?

Don't let this recipe fool you.  It's honestly quite healthy and a great way to start the new year.

No, I am not a vegan, but the new spiralizing craze has got me all "going crazy" for new healthy and easy recipes to try out!

Enjoy!
Stacy

Fettuccine Zoodles with Rosemary Butternut Creme Sauce - from the Zoodles Spiralizer Cookbook

Ingredients:

2 cups peeled and chopped butternut squash

1 medium onion, chopped

2 garlic cloves, minced

1 cup full-fat coconut milk

1 cup vegetable broth

1 teaspoon dried rosemary

salt

pepper

1 teaspoon arrowroot powder

1 tablespoon coconut oil

4 medium zucchini, spiralized with the spaghetti blade

Directions:

1.  Combine the squash, onion, garlic, coconut milk, broth, rosemary and salt and pepper in a medium pot.  Bring everything to a boil, lower the heat and simmer, covered for 15-20 minutes or until the squash is tender.

2.  Put squash mixture in a blender and blend until smooth.  Return the sauce to the pan and over medium heat, whisk in the arrowroot powder.  Simmer for a few minutes, until the sauce is thick.  Set aside.

3.  Heat the coconut oil in a medium skillet over medium heat.  Add the zoodles and cook, stirring frequently, for 3-5 minutes or until they are tender.  Divide among 4 plates and top with sauce.