Zucchini Fettuccine with Rosemary Butternut Creme Sauce

Zucchini Fettuccine with Rosemary Butternut Creme Sauce

I feel a bit like Cinderella at the moment. Well, maybe the modern version of Cinderella… You know, where she’s super independent, athletic and lives with two somewhat evil cats instead of step-sisters? Let me explain.

Earlier this week I packed up my bag for my 6 am workout and had to make a mad dash to catch the bus in time. Somehow in this process I didn’t fully zip up a pocket on my bag and lost a shoe. Big bummer.

So, if you’re walking around Seattle and happen to stumble upon a size 10 (yes, I have big feet… not very Cinderella-like!) athletic lady shoe, lemme know.

Now that we have that out of the way, let’s talk about something more important than shoes, shall we? How about zucchini fettuccine?

After my How to Make Zucchini Fettuccine post last night I got quite a few emails from folks asking for recipes so I’m really excited to share this one with you!

And, I know what probably a few of you are thinking: Sonnet, zucchini is not in-season!  I know, I know. I had the same argument with myself while creating this dish.

But, it’s so amazingly delicious that I couldn’t wait and save it for summer so please bear with me. After all, zucchini is in-season somewhere in the world right now. And, this gets topped with a very fall-esque rosemary butternut creme sauce that will blow your mind.

Alright mushroom haters… let’s talk.

I’ve now made this dish on two separate occasions – both with and without mushrooms. It’s definitely better with mushrooms, but if you must, feel free to leave the mushrooms out…. I’ll just judge you a little from afar. ;)

Zucchini Fettuccine with Rosemary Butternut Creme Sauce

I’ve been on a big comfort food kick this season. Well, comfort food that’s delicious AND good for you. I mean, look at this amazing goodness. Can you believe this creamy sauce is made of VEGETABLES?! Who needs gluten and dairy?!

If you’re looking for more delicious and HEALTHY comfort food recipes, be sure to check out my cookbook: The Seasonal Comfort Food Cookbook featuring over 55 grain-free, gluten-free, and dairy-free recipes!

The Seasonal Comfort Food Cookbook

Zucchini Fettuccine with Rosemary Butternut Creme Sauce

Now onto the fettuccine!

Please note for this recipe that you will need a spiralizer (they’re pretty inexpensive and can be ordered on Amazon) and if you need help using it, be sure to check out my tutorial here.

5.0 from 5 reviews
Zucchini Fettuccine with Rosemary Butternut Creme Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4 - 6
Ingredients
  • 1 medium butternut squash
  • 3 tablespoons coconut oil, divided
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons dried rosemary
  • 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
Instructions
  1. Preheat oven to 375 degrees F.
  2. Slice butternut squash in half lengthwise. Grease a baking sheet with 1 tablespoon of coconut oil and then lay butternut squash (cut side down) on sheet pan.
  3. Roast for 30 - 45 minutes, until squash is tender and flesh can easily be pierced with a fork. Once cooked, allow squash to cool, then scoop out the flesh (this should yield about 5 cups of flesh) and discard the skin. Add the flesh to a blender.
  4. Meanwhile, add 1 tablespoon of coconut oil to a pan over medium heat. Add the onions and garlic and saute for 3 - 5 minutes, until onion is translucent and garlic is fragrant.
  5. Next, add the sauteed garlic & onions, rosemary, coconut milk, broth, and salt to a blender with the butternut squash flesh. Blend until smooth.
  6. Add the remaining tablespoon of coconut oil to a large pan. Add the mushrooms and saute for about 2 minutes, until they are just starting to brown. Then add the zucchini fettuccine 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.
  7. Garnish with freshly-ground black pepper and serve hot.

 

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Comments

  1. Avis Shelver says

    Sonnet, I love your recipes and have used quite a few of them. They are all delish, especially the KimChee.
    Your recipe for Zucchini Fettuccine with Rosemary Butternut Creme Sauce looks great, but, with one problem for me, which is the full fat canned coconut milk. My Cholesterol was on the high side in October (154 HDL). My doc wanted to put me on statins. I said no. She said I had until January to get my numbers down. I have be eating mostly vegan and have lost about 12 pounds. Sooooo, what can I substitute for the full fat coconut milk?

    Thank you

    Avis Shelver

    • Sonnet says

      You could use coconut milk beverage or possibly even almond milk. I haven’t tried this myself, but I can’t think of any reason why it wouldn’t be delicious. :)

      • Ilse says

        you can use cashew cream ..best to make your own , its really easy…It thickens up very much like cream does when cooked/baked.

    • Ilse says

      Sorry, I posted this below the wrong reply, posting again :)
      Rather than coconut milk you can use cashew cream ..best to make your own , its really easy…It thickens up very much like cream does when cooked/baked.

  2. Heather says

    This looks and sounds delicious! Can’t wait to try it.

    So sorry about the shoe! When my brother and I were young and walking to school in the snow, he lost a shoe out of his backpack (we were wearing snow boots). We found it that weekend in a dog’s kennel right near by. There’s hope for your shoe! :)

  3. says

    Oooh! This looks delicious! And the best part is that I thought that I might have to sub coconut milk for heavy cream when I saw the title and image on Pinterest, but apparently, I was wrong. Looking forward to making this vegan with the veggie broth option.

  4. Lizzie says

    Hi! This looks really awesome, but I’m a poor college student and can’t afford a spiralizer. Could this be done somehow with a vegetable peeler? Or is there some other trick that I could use instead?

  5. says

    This looks so gorgeous! I’m a registered dietitian and my clients are bored of what they perceive to be typical healthy food. I keep trying to convince them that there are a lot of interesting options out there that taste delicious while retaining nutritional value. I’ll have to point them your way…well done!

  6. Susan says

    This dish looks awesome and I cannot wait to try it. I don’t have a spiralizer, but I have been interested in getting one. Do you have one you would recommend?

  7. annie says

    Hi – I’ve ordered my spiralizer and am anxious to be eating some of these new healthy recipes,, I am a calorie counter and wondered if you include calories and nutritional aspects in your cook book or even on the web page. thanks again

    • Sonnet says

      Hi Annie, so glad you’re excited for the spiralizer! I don’t count calories so I don’t include this information on my website or in my cookbook. If you have any calorie counting apps you can always enter the information in and track it yourself if needed. :)

  8. Karleigh says

    Hello, Sonnet!
    ‘So happy to have stumbled upon your blog. It looks to be one that I may be referencing quite a lot in the near future. :)
    This recipe looks divine. I have had this spiralizer for the better part of a year, yet somehow I’ve never used this blade! I will be making this as soon as tomorrow and will probably be right back here to rave about it.
    Thank you for the inspiration!

    With Love,
    Karleigh

    • Nat says

      I just made this yesterday and my bf doesn’t like coconut either but neither of us could taste it in there. I also added a little bit extra rosemary so I mostly tasted that and the butternut squash. This was a fantastic dish though and we both loved it! Will definitely be making it again.

  9. says

    The recipe looks great!

    And you may not need them, but I was just getting ready to cart a whole load of size 10s to the goodwill. No sneakers though! My email address is on my blog. Message me if you want me to ship you a box!

    Michelle Trudy

  10. Susan S says

    I made this with almond milk instead of coconut milk and it was divine! Thanks so much for sharing this recipe!

  11. says

    Hi from Perth, Western Australia – where zucchinis are in great abundance right now (our veggie patch is supplying us with at least two a day).

    I’m thrilled to have found your website – I came to it through the 21 Day Sugar Detox FB page.

    I think this recipe sounds wonderful – but our butternut pumpkins (I think they are the same as your ‘squash’) aren’t ripe yet, so I am thinking this would also work with sweet potatoes – which are more easily found here at the moment.
    I just bought myself a spiraliser on the weekend so am all set … thank you for this great recipe.

    Janie

  12. says

    Hi I am really excited on making this dish for my wife. I got the slicer and even ordered your book. Lots of I really great things to try. But… This receipt for the this dish is not in the book. How else to do I get these special ones? Thanks

    • Sonnet says

      Hi Jesse,
      I’m not sure if I understand your question correctly, but this particular recipe is not in the cookbook (although it was inspired by my cookbook) and the recipe can be found on this blog page. Does that make sense? :)

  13. Leigh says

    I just made this tonight. This is the first time I’ve had Butternut squash. This was amazing! Totally LOVED it! I do have a lot of extra sauce, but am now out of zucchini…any suggestions on what else I could use the sauce on? Keep up the great work!

    • Sonnet says

      So glad you enjoyed it! I like using the sauce over roasted vegetables or baked fish. If you eat pasta or rice it would also be great over grains as well. :)

  14. Amy says

    Like others, I too would really appreciate calorie counts/nutritional info for the recipes. Just bc you personally don’t “count calories” as you say doesn’t mean that it wouldn’t be a good idea to include them for those of us who need this info for our eating plans. Putting the work of figuring it out on your readers and not being willing to do it yourself isn’t very “customer friendly” of you. Thanks very much for your consideration.

    • Sonnet says

      Hi Amy, I’m always happy to do what I can to help my readers. Thanks for your comment and I’ll see if there is a way I can add nutritional data to the recipe section for folks. :)

  15. John Bertl says

    Step #6 has this instructions:
    Then add the zucchini fettuccine and cook for about 3 minutes, until pasta is just tender. Add the sauce to the pan and continue to cook until sauce is hot and pasta is tender.

    Twice you say “pasta is tender”. What pasta? Pasta in not listed in the ingredients and pasta was never added in the instructions in any of the steps. Also, if we cook for three minutes until the pasta is tender how can we continue to cook until the pasta is tender? Wouldn’t that me more than tender?

    If pasta is added, where and how much? Cooking for 3 minutes will be way too short to make the pasta tender.

    This, to me, seems like a major mistake and I am surprised that no one has brought this to your attention.

    • Sonnet says

      Hi John, sorry for the confusion. The “pasta” is the zucchini fettuccine. Cook it for about 3 minutes, until it is just getting tender, then add the sauce and cook for an additional 1 – 2 minutes, until the sauce is hot and zucchini is tender. I hope that this helps clarify things! :)

    • Sonnet says

      Hi Kris, sorry to hear you didn’t enjoy it! I’ve served this at quite a few dinner parties and always have good feedback, but sometimes people just have different tastes. :)

  16. Julia says

    Thank you so much for the great recipe! It turned out delicious and I loved using the spiralizer! I do have a lot of extra sauce, however. Do you know how long it will keep in the refrigerator? Or, do you think the sauce would freeze well? Thanks again!!

  17. Lucy says

    Can’t wait to make this tomorrow night Sonnet! Surprised at some of the rude comments on here, I’m sorry you had to endure that! I’ve always found your recipes excellent and you personally via your blog as lovely, friendly and helpful! If people choose to count calories, it’s their choice and in my opinion they can do it themselves. And others should carefully read the recipes before commenting angrily. You are offering free recipes, advice and a lot of your time as it is. Keep up the good work! I’ll always be back! xxx

  18. says

    This is a gorgeous dish; I’ve tried zucchini fettuccine before but I’ll be trying it again with this creme sauce. Thanks for sharing! :)

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