Dazzlingly fresh, egg-free pasta with a smooth sauce of roast butternut and cashew cream cheese, sprinkled with breadcrumbs and sun-dried tomatoes. This ‘creamy’ delight is totally vegan!
CREAMY BUTTERNUT PASTA
CREAMY BUTTERNUT PASTA
with fresh egg-free tagliatelle & cashew nut cream cheese
Hands on Time: 25 - 35 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Butternut Chunks
- Cashew Cream Cheese
- Fresh Egg-Free Tagliatelle Pasta
- Fresh Parsley
- Fresh Rosemary
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Nutritional Yeast
- Onion
- Onions
- Panko Breadcrumbs
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Blender
- Water
ROAST BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces and rosemary springs on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
ZESTY PANKO CRUMB
Place the panko breadcrumbs in a nonstick pan over a medium heat. Toast for 2-3 minutes until lightly golden, shifting continuously as they colour. Toss through three-quarters of the chopped parsley, some seasoning, and the lemon zest to taste. Remove from the pan on completion and set aside for serving.
CREAMY SAUCE
When the butternut is halfway, boil the kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft. Add the grated garlic and fry for another minute. Remove the pan from the heat and stir through three-quarters of the cashew cream cheese, reserving the rest for garnish. Set the pan of sauce aside.
GET THE BOIL ROLLING
Place a pot for the pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil.
COMPLETE THE SAUCE
When the roast butternut is done, place in a blender with the sauce from the pan and the nutritional yeast. Blend until smooth, gradually adding 100ml of boiling water until thick, but able to be poured. You may not need to add all of the water. On completion, return to the pan and place over a low-medium heat. Gently simmer for 2-3 minutes while you cook the pasta.
COOK THE PASTA
When the water is boiling, cook the pasta for 2-3 minutes until al dente. Fresh pasta cooks quickly, so be careful not to overcook. Drain on completion and toss through some oil to prevent sticking. Add the cooked pasta to the pan of sauce and toss to coat. Season, add a squeeze of lemon juice to taste, and remove from the heat.
YUM
Dish up a bowl of creamy butternut pasta. Scatter over the sliced sun-dried tomatoes, the zesty panko crumb, and the remaining chopped parsley. Finish with a dollop of the remaining cashew cream cheese and side with a lemon wedge. Bravo, Chef!
Butternut Chunks - 150g
Fresh Rosemary - 2g
Panko Breadcrumbs - 15ml
Fresh Parsley - 5g
Lemon - 1
Onion - 1
Garlic Clove - 2
Cashew Cream Cheese - 30ml
Nutritional Yeast - 15ml
Fresh Egg-Free Tagliatelle Pasta - 125g
Sun-Dried Tomatoes - 40g
ROAST BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces and rosemary springs on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
ZESTY PANKO CRUMB
Place the panko breadcrumbs in a nonstick pan over a medium heat. Toast for 2-3 minutes until lightly golden, shifting continuously as they colour. Toss through three-quarters of the chopped parsley, some seasoning, and the lemon zest to taste. Remove from the pan on completion and set aside for serving.
CREAMY SAUCE
When the butternut is halfway, boil a full kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft. Add the grated garlic and fry for another minute. Remove the pan from the heat and stir through three-quarters of the cashew cream cheese, reserving the rest for garnish. Set the pan of sauce aside.
GET THE BOIL ROLLING
Place a pot for the pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil.
COMPLETE THE SAUCE
When the roast butternut is done, place in a blender with the sauce from the pan and the nutritional yeast. Blend until smooth, gradually adding 200ml of boiling water until thick, but able to be poured. You may not need to add all of the water. On completion, return to the pan and place over a low-medium heat. Gently simmer for 2-3 minutes while you cook the pasta.
COOK THE PASTA
When the water is boiling, cook the pasta for 2-3 minutes until al dente. Fresh pasta cooks quickly, so be careful not to overcook. Drain on completion and toss through some oil to prevent sticking. Add the cooked pasta to the pan of sauce and toss to coat. Season, add a squeeze of lemon juice to taste, and remove from the heat.
YUM
Dish up a bowl of creamy butternut pasta. Scatter over the sliced sun-dried tomatoes, the zesty panko crumb, and the remaining chopped parsley. Finish with a dollop of the remaining cashew cream cheese and side with a lemon wedge. Bravo, Chef!
Butternut Chunks - 300g
Fresh Rosemary - 4g
Panko Breadcrumbs - 30ml
Fresh Parsley - 10g
Lemon - 1
Onion - 1
Garlic Cloves - 4
Cashew Cream Cheese - 60ml
Nutritional Yeast - 30ml
Fresh Egg-Free Tagliatelle Pasta - 250g
Sun-Dried Tomatoes - 80g
ROAST BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces and rosemary springs on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
ZESTY PANKO CRUMB
Place the panko breadcrumbs in a nonstick pan over a medium heat. Toast for 2-3 minutes until lightly golden, shifting continuously as they colour. Toss through three-quarters of the chopped parsley, some seasoning, and the lemon zest to taste. Remove from the pan on completion and set aside for serving.
CREAMY SAUCE
When the butternut is halfway, boil a full kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the diced onion for 3-4 minutes until soft. Add the grated garlic and fry for another minute. Remove the pan from the heat and stir through three-quarters of the cashew cream cheese, reserving the rest for garnish. Set the pan of sauce aside.
GET THE BOIL ROLLING
Place a pot for the pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil.
COMPLETE THE SAUCE
When the roast butternut is done, place in a blender with the sauce from the pan and the nutritional yeast. Blend until smooth, gradually adding 200ml of boiling water until thick, but able to be poured. You may not need to add all of the water. On completion, return to the pan and place over a low-medium heat. Gently simmer for 2-3 minutes while you cook the pasta.
COOK THE PASTA
When the water is boiling, cook the pasta for 2-3 minutes until al dente. Fresh pasta cooks quickly, so be careful not to overcook. Drain on completion and toss through some oil to prevent sticking. Add the cooked pasta to the pan of sauce and toss to coat. Season, add a squeeze of lemon juice to taste, and remove from the heat.
YUM
Dish up a bowl of creamy butternut pasta. Scatter over the sliced sun-dried tomatoes, the zesty panko crumb, and the remaining chopped parsley. Finish with a dollop of the remaining cashew cream cheese and side with a lemon wedge. Bravo, Chef!
Butternut Chunks - 300g
Fresh Rosemary - 4g
Panko Breadcrumbs - 30ml
Fresh Parsley - 10g
Lemon - 1
Onion - 1
Garlic Cloves - 4
Cashew Cream Cheese - 60ml
Nutritional Yeast - 30ml
Fresh Egg-Free Tagliatelle Pasta - 250g
Sun-Dried Tomatoes - 80g
ROAST BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces and rosemary springs on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
ZESTY PANKO CRUMB
Place the panko breadcrumbs in a nonstick pan over a medium heat. Toast for 2-3 minutes until lightly golden, shifting continuously as they colour. Toss through three-quarters of the chopped parsley, some seasoning, and the lemon zest to taste. Remove from the pan on completion and set aside for serving.
CREAMY SAUCE
When the butternut is halfway, boil a full kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the diced onion for 4-5 minutes until soft. Add the grated garlic and fry for another minute. Remove the pan from the heat and stir through three-quarters of the cashew cream cheese, reserving the rest for garnish. Set the pan of sauce aside.
GET THE BOIL ROLLING
Place a pot for the pasta over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil.
COMPLETE THE SAUCE
When the roast butternut is done, place in a blender with the sauce from the pan and the nutritional yeast. Blend until smooth, gradually adding 400ml of boiling water until thick, but able to be poured. You may not need to add all of the water. On completion, return to the pan and place over a low-medium heat. Gently simmer for 2-3 minutes while you cook the pasta.
COOK THE PASTA
When the water is boiling, cook the pasta for 2-3 minutes until al dente. Fresh pasta cooks quickly, so be careful not to overcook. Drain on completion and toss through some oil to prevent sticking. Add the cooked pasta to the pan of sauce and toss to coat. Season, add a squeeze of lemon juice to taste, and remove from the heat.
YUM
Dish up a bowl of creamy butternut pasta. Scatter over the sliced sun-dried tomatoes, the zesty panko crumb, and the remaining chopped parsley. Finish with a dollop of the remaining cashew cream cheese and side with a lemon wedge. Bravo, Chef!
Butternut Chunks - 600g
Fresh Rosemary - 8g
Panko Breadcrumbs - 60ml
Fresh Parsley - 20g
Lemons - 2
Onions - 2
Garlic Cloves - 8
Cashew Cream Cheese - 120ml
Nutritional Yeast - 60ml
Fresh Egg-Free Tagliatelle Pasta - 500g
Sun-Dried Tomatoes - 160g
Woolies Products in this dish
