eCook Meal
Creamy Vegan Conchiglioni
with basil and lemon pesto, broccoli & cashew cream cheese
Yes, this creamy gem of a pasta is vegan! With green goodness from broccoli and baby spinach, richness from cashew cream cheese and nutritional yeast, and a little zing from chilli flakes and dairy-free pesto.
Serving guide
Choose your portion size.
GET PREPPED
Boil the kettle. 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. Once the water is boiling rapidly, cook the pasta for 10-12 minutes until al dente.
WHILE THE PASTA IS ON THE GO...
Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET STARTED ON THE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 3-4 minutes until soft and translucent, shifting regularly. Add the finely chopped broccoli and fry for 4-5 minutes until cooked al dente, shifting occasionally.
PASTA, PASTA, PASTA!
Drain the cooked pasta, reserving the water. Toss through some oil to prevent sticking, cover with a lid, and set aside to keep warm. Dilute the stock with 100ml of the reserved pasta water, discarding the remainder.
CREAMY VEGAN SAUCE
When the broccoli is cooked, stir through the diluted stock. Allow to simmer for 3-4 minutes until the broccoli is soft and the liquid has reduced. On completion, stir through the cashew cream cheese, the nutritional yeast, and three-quarters of the rinsed baby spinach. Add in the drained pasta and half of the basil & lemon pesto. Gently stir through until the pasta is coated in sauce. Season to taste and remove from the heat.
DISH IT UP!
Make a bed using the remaining baby spinach and cover in a generous portion of heavenly pasta. Dollop with the remaining pesto and scatter over the fresh, sliced basil. Finish off with sprinklings of toasted, slivered almonds and chilli flakes to taste. Delish, Chef!
Conchiglioni Pasta - 125g
Slivered Almonds - 15g
Onion - 1
Broccoli Florets - 200g
Vegetable Stock - 5ml
Cashew Nut Cream Cheese - 50ml
Nutritional Yeast - 15ml
Baby Spinach - 20g
Pesto Princess Dairy-Free Basil & Lemon Pesto - 15ml
Fresh Basil - 4g
Dried Chilli Flakes - 2.5ml
GET PREPPED
Boil the kettle. 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. Once the water is boiling rapidly, cook the pasta for 10-12 minutes until al dente.
WHILE THE PASTA IS ON THE GO...
Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET STARTED ON THE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 4-5 minutes until soft and translucent, shifting regularly. Add the finely chopped broccoli and fry for 5-6 minutes until cooked al dente, shifting occasionally.
PASTA, PASTA, PASTA!
Drain the cooked pasta, reserving the water. Toss through some oil to prevent sticking, cover with a lid, and set aside to keep warm. Dilute the stock with 200ml of the reserved pasta water, discarding the remainder.
CREAMY VEGAN SAUCE
When the broccoli is cooked, stir through the diluted stock. Allow to simmer for 4-5 minutes until the broccoli is soft and the liquid has reduced. On completion, stir through the cashew cream cheese, the nutritional yeast, and three-quarters of the rinsed baby spinach. Add in the drained pasta and half of the basil & lemon pesto. Gently stir through until the pasta is coated in sauce. Season to taste and remove from the heat.
DISH IT UP!
Make a bed using the remaining baby spinach and cover in a generous portion of heavenly pasta. Dollop with the remaining pesto and scatter over the fresh, sliced basil. Finish off with sprinklings of toasted, slivered almonds and chilli flakes to taste. Delish, Chef!
Conchiglioni Pasta - 250g
Slivered Almonds - 30g
Onion - 1
Broccoli Florets - 400g
Vegetable Stock - 10ml
Cashew Nut Cream Cheese - 100ml
Nutritional Yeast - 30ml
Baby Spinach - 40g
Pesto Princess Dairy-Free Basil & Lemon Pesto - 30ml
Fresh Basil - 8g
Dried Chilli Flakes - 5ml
GET PREPPED
Boil the kettle. 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. Once the water is boiling rapidly, cook the pasta for 10-12 minutes until al dente.
WHILE THE PASTA IS ON THE GO...
Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET STARTED ON THE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 4-5 minutes until soft and translucent, shifting regularly. Add the finely chopped broccoli and fry for 5-6 minutes until cooked al dente, shifting occasionally.
PASTA, PASTA, PASTA!
Drain the cooked pasta, reserving the water. Toss through some oil to prevent sticking, cover with a lid, and set aside to keep warm. Dilute the stock with 200ml of the reserved pasta water, discarding the remainder.
CREAMY VEGAN SAUCE
When the broccoli is cooked, stir through the diluted stock. Allow to simmer for 4-5 minutes until the broccoli is soft and the liquid has reduced. On completion, stir through the cashew cream cheese, the nutritional yeast, and three-quarters of the rinsed baby spinach. Add in the drained pasta and half of the basil & lemon pesto. Gently stir through until the pasta is coated in sauce. Season to taste and remove from the heat.
DISH IT UP!
Make a bed using the remaining baby spinach and cover in a generous portion of heavenly pasta. Dollop with the remaining pesto and scatter over the fresh, sliced basil. Finish off with sprinklings of toasted, slivered almonds and chilli flakes to taste. Delish, Chef!
Conchiglioni Pasta - 250g
Slivered Almonds - 30g
Onion - 1
Broccoli Florets - 400g
Vegetable Stock - 10ml
Cashew Nut Cream Cheese - 100ml
Nutritional Yeast - 30ml
Baby Spinach - 40g
Pesto Princess Dairy-Free Basil & Lemon Pesto - 30ml
Fresh Basil - 8g
Dried Chilli Flakes - 5ml
GET PREPPED
Boil the kettle. 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. Once the water is boiling rapidly, cook the pasta for 10-12 minutes until al dente.
WHILE THE PASTA IS ON THE GO...
Place the slivered almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
GET STARTED ON THE SAUCE
Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced Onion for 5-6 minutes until soft and translucent, shifting regularly. Add the finely chopped broccoli and fry for 6-8 minutes until cooked al dente, shifting occasionally.
PASTA, PASTA, PASTA!
Drain the cooked pasta, reserving the water. Toss through some oil to prevent sticking, cover with a lid, and set aside to keep warm. Dilute the stock with 400ml of the reserved pasta water, discarding the remainder.
CREAMY VEGAN SAUCE
When the broccoli is cooked, stir through the diluted stock. Allow to simmer for 5-6 minutes until the broccoli is soft and the liquid has reduced. On completion, stir through the cashew cream cheese, the nutritional yeast, and three-quarters of the rinsed baby spinach. Add in the drained pasta and half of the basil & lemon pesto. Gently stir through until the pasta is coated in sauce. Season to taste and remove from the heat.
DISH IT UP!
Make a bed using the remaining baby spinach and cover in a generous portion of heavenly pasta. Dollop with the remaining pesto and scatter over the fresh, sliced basil. Finish off with sprinklings of toasted, slivered almonds and chilli flakes to taste. Delish, Chef!
Conchiglioni Pasta - 500g
Slivered Almonds - 60g
Onion - 2
Broccoli Florets - 800g
Vegetable Stock - 20ml
Cashew Nut Cream Cheese - 200ml
Nutritional Yeast - 60ml
Baby Spinach - 80g
Pesto Princess Dairy-Free Basil & Lemon Pesto - 60ml
Fresh Basil - 15g
Dried Chilli Flakes - 10ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R282.08
for 4 servings · R70.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Broccoli Florets needs 800 gBroccoli Florets 300 g 300 g at R36.99 · 2.7× packsR98.64
-
Nutritional Yeast needs 60 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
-
Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
-
Pesto Princess Dairy-Free Basil & Lemon Pesto needs 60 mlPassata Rustica Basil or Crushed Tomato with Basil 340 ml 340 ml at R39.99 · 18% of packR7.06
-
Baby Spinach needs 80 gBaby Spinach 400 g 400 g at R49.99 · 20% of packR10.00
-
Conchiglioni Pasta needs 500 gConchiglioni Pasta 500 g 500 g at R64.99 · 100% of packR64.99
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- Cashew Nut Cream Cheese
- Slivered Almonds
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Creamy Vegan Conchiglioni?
The preparation time for Creamy Vegan Conchiglioni with basil and lemon pesto, broccoli & cashew cream cheese is between 20 and 30 minutes.
What is the total time required to make Creamy Vegan Conchiglioni with basil and lemon pesto, broccoli & cashew cream cheese?
The total time required to make Creamy Vegan Conchiglioni with basil and lemon pesto, broccoli & cashew cream cheese is between 25 and 45 minutes.
How many servings does Creamy Vegan Conchiglioni provide?
4 servings
What are the main ingredients in Creamy Vegan Conchiglioni?
Baby Spinach, Broccoli Florets, Cashew Nut Cream Cheese, Conchiglioni Pasta, Dried Chilli Flakes, Fresh Basil, Nutritional Yeast, Onion, Pesto Princess Dairy-Free Basil & Lemon Pesto, Slivered Almonds, Vegetable Stock
What is the nutritional information of Creamy Vegan Conchiglioni?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Creamy Vegan Conchiglioni?
GET STARTED ON THE SAUCE: Return the pan to a medium heat with a drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft and translucent, shifting regularly. Add the finely chopped broccoli and fry for 5-6 minutes until cooked al dente, shifting occasionally. PASTA, PASTA, PASTA!: Drain the cooked pasta, reserving the water. Toss through some oil to prevent sticking, cover with a lid, and set aside to keep warm. Dilute the stock with 200ml of the reserved pasta water, discarding the remainder. WHILE THE PASTA IS ON THE GO...: Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. GET PREPPED: Boil the kettle. 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. Once the water is boiling rapidly, cook the pasta for 10-12 minutes until al dente. CREAMY VEGAN SAUCE: When the broccoli is cooked, stir through the diluted stock. Allow to simmer for 4-5 minutes until the broccoli is soft and the liquid has reduced. On completion, stir through the cashew cream cheese, the nutritional yeast, and three-quarters of the rinsed baby spinach. Add in the drained pasta and half of the basil & lemon pesto. Gently stir through until the pasta is coated in sauce. Season to taste and remove from the heat. DISH IT UP!: Make a bed using the remaining baby spinach and cover in a generous portion of heavenly pasta. Dollop with the remaining pesto and scatter over the fresh, sliced basil. Finish off with sprinklings of toasted, slivered almonds and chilli flakes to taste. Delish, Chef!
What should be prepared from my kitchen to make Creamy Vegan Conchiglioni?
Baby Spinach, Broccoli Florets, Cashew Nut Cream Cheese, Conchiglioni Pasta, Dried Chilli Flakes, Fresh Basil, Nutritional Yeast, Onion, Pesto Princess Dairy-Free Basil & Lemon Pesto, Slivered Almonds, Vegetable Stock
How many calories does Creamy Vegan Conchiglioni have?
calories
How much fat content does Creamy Vegan Conchiglioni have?
grams