eCook Meal
Butternut Pappardelle Pasta
with crispy fried sage & a peanut feta crumble
Surprise and delight yourself or your guests with this out-of-the-ordinary pasta dish. Al dente pappardelle pasta is coated in an oven roasted butternut & onion sauce, made with fresh cream. Elevated with earthy spinach, crispy sage leaves, toasted peanuts, crumblings of feta and your culinary talent, Chef!
Serving guide
Choose your portion size.
Butternut & ONION MEDLEY
Preheat the oven to 200°C. Spread the Butternut pieces and the onion quarters on a roasting tray. Coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven until the butternut is golden and soft, 25-30 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
CRISPY SAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed sage leaves until crispy, 5-10 seconds. (To make this easier, use tongs if you have them!) Remove from the pan, reserving the sage oil, and drain on paper towel.
NOW FOR THE CREAMINESS
When the Butternut and the onion are cooked, place in a blender with the remaining garlic, the cream, ½ the lemon juice, and seasoning. Blitz until smooth. Add the reserved pasta water in 10ml increments until desired consistency. Return the pan with the sage oil to medium-high heat. When hot, add the butternut sauce, the rinsed spinach, and the nutmeg (to taste). Cook until the spinach has wilted and the sauce is thickened. Stir through the cooked pasta.
CHOP & CRUMBLE
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan. In a small bowl, combine the toasted peanuts, the crumbled feta, and a drizzle of olive oil.
PERFECT PAPPARDELLE
Dish up the Butternut pappardelle. Top with the crispy sage leaves and the peanut feta crumble. Drizzle over the remaining lemon juice (to taste). Dinner is served!
Butternut & ONION MEDLEY
Preheat the oven to 200°C. Spread the Butternut pieces and the onion quarters on a roasting tray. Coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven until the butternut is golden and soft, 25-30 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
CRISPY SAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed sage leaves until crispy, 5-10 seconds. (To make this easier, use tongs if you have them!) Remove from the pan, reserving the sage oil, and drain on paper towel.
NOW FOR THE CREAMINESS
When the Butternut and the onion are cooked, place in a blender with the remaining garlic, the cream, ½ the lemon juice, and seasoning. Blitz until smooth. Add the reserved pasta water in 10ml increments until desired consistency. Return the pan with the sage oil to medium-high heat. When hot, add the butternut sauce, the rinsed spinach, and the nutmeg (to taste). Cook until the spinach has wilted and the sauce is thickened. Stir through the cooked pasta.
CHOP & CRUMBLE
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan. In a small bowl, combine the toasted peanuts, the crumbled feta, and a drizzle of olive oil.
PERFECT PAPPARDELLE
Dish up the Butternut pappardelle. Top with the crispy sage leaves and the peanut feta crumble. Drizzle over the remaining lemon juice (to taste). Dinner is served!
Butternut & ONION MEDLEY
Preheat the oven to 200°C. Spread the Butternut pieces and the onion quarters on a roasting tray. Coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven until the butternut is golden and soft, 30-35 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
CRISPY SAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed sage leaves until crispy, 5-10 seconds. (To make this easier, use tongs if you have them!) Remove from the pan, reserving the sage oil, and drain on paper towel.
NOW FOR THE CREAMINESS
When the Butternut and the onion are cooked, place in a blender with the remaining garlic, the cream, ½ the lemon juice, and seasoning. Blitz until smooth. Add the reserved pasta water in 10ml increments until desired consistency. Return the pan with the sage oil to medium-high heat. When hot, add the butternut sauce, the rinsed spinach, and the nutmeg (to taste). Cook until the spinach has wilted and the sauce is thickened. Stir through the cooked pasta.
CHOP & CRUMBLE
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan. In a small bowl, combine the toasted peanuts, the crumbled feta, and a drizzle of olive oil.
PERFECT PAPPARDELLE
Dish up the Butternut pappardelle. Top with the crispy sage leaves and the peanut feta crumble. Drizzle over the remaining lemon juice (to taste). Dinner is served!
Butternut & ONION MEDLEY
Preheat the oven to 200°C. Spread the Butternut pieces and the onion quarters on a roasting tray. Coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven until the butternut is golden and soft, 30-35 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
CRISPY SAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed sage leaves until crispy, 5-10 seconds. (To make this easier, use tongs if you have them!) Remove from the pan, reserving the sage oil, and drain on paper towel.
NOW FOR THE CREAMINESS
When the Butternut and the onion are cooked, place in a blender with the remaining garlic, the cream, ½ the lemon juice, and seasoning. Blitz until smooth. Add the reserved pasta water in 10ml increments until desired consistency. Return the pan with the sage oil to medium-high heat. When hot, add the butternut sauce, the rinsed spinach, and the nutmeg (to taste). Cook until the spinach has wilted and the sauce is thickened. Stir through the cooked pasta.
CHOP & CRUMBLE
Place the chopped Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan. In a small bowl, combine the toasted peanuts, the crumbled feta, and a drizzle of olive oil.
PERFECT PAPPARDELLE
Dish up the Butternut pappardelle. Top with the crispy sage leaves and the peanut feta crumble. Drizzle over the remaining lemon juice (to taste). Dinner is served!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R241.63
for 4 servings · R60.41 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Cream needs 320 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 16% of packR6.24
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Ground Nutmeg needs 6 mlNutmeg 50 g R66.99 · whole pack (size can't be divided)R66.99
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Pappardelle Pasta needs 500 gBronze Die Pappardelle Pasta 500 g 500 g at R79.99 · 100% of packR79.99
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Peanuts needs 60 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 8% of packR7.20
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Fresh Sage needs 10 gRosemary and Sage Grind 60 g 60 g at R50.99 · 17% of packR8.50
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Spinach needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
Shopping
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Frequently Asked Questions
What is the preparation time for Butternut Pappardelle Pasta?
The preparation time for Butternut Pappardelle Pasta with crispy fried sage & a peanut feta crumble is between 30 and 50 minutes.
What is the total time required to make Butternut Pappardelle Pasta with crispy fried sage & a peanut feta crumble?
The total time required to make Butternut Pappardelle Pasta with crispy fried sage & a peanut feta crumble is between 40 and 60 minutes.
How many servings does Butternut Pappardelle Pasta provide?
4 servings
What are the main ingredients in Butternut Pappardelle Pasta?
Butternut, Cream, Feta, Fresh Sage, Garlic, Lemon Juice, Nutmeg, Onion, Pappardelle Pasta, Peanuts, Spinach
What is the nutritional information of Butternut Pappardelle Pasta?
Calories: 1029, Carbs: 108 grams, Fat: grams, Protein: 31.7 grams, Sugar: 13.9 grams, Salt: 437 grams
How do I prepare Butternut Pappardelle Pasta?
NOW FOR THE CREAMINESS: When the butternut and the onion are cooked, place in a blender with the remaining garlic, the cream, ½ the lemon juice, and seasoning. Blitz until smooth. Add the reserved pasta water in 10ml increments until desired consistency. Return the pan with the sage oil to medium-high heat. When hot, add the butternut sauce, the rinsed spinach, and the nutmeg (to taste). Cook until the spinach has wilted and the sauce is thickened. Stir through the cooked pasta. BUTTERNUT & ONION MEDLEY: Preheat the oven to 200°C. Spread the butternut pieces and the onion quarters on a roasting tray. Coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven until the butternut is golden and soft, 25-30 minutes (shifting halfway). PERFECT PAPPARDELLE: Dish up the butternut pappardelle. Top with the crispy sage leaves and the peanut feta crumble. Drizzle over the remaining lemon juice (to taste). Dinner is served! CRISPY SAGE: Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed sage leaves until crispy, 5-10 seconds. (To make this easier, use tongs if you have them!) Remove from the pan, reserving the sage oil, and drain on paper towel. AL DENTE PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil. CHOP & CRUMBLE: Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan. In a small bowl, combine the toasted peanuts, the crumbled feta, and a drizzle of olive oil.
What should be prepared from my kitchen to make Butternut Pappardelle Pasta?
Butternut, Cream, Feta, Fresh Sage, Garlic, Lemon Juice, Nutmeg, Onion, Pappardelle Pasta, Peanuts, Spinach
How many calories does Butternut Pappardelle Pasta have?
1029 calories
How much fat content does Butternut Pappardelle Pasta have?
grams