This ‘creamy’ delight is totally vegan! Dazzlingly fresh, egg-free pasta with a smooth sauce of roast butternut, garlic, and cashew nut cream cheese – covered in sprinkles of sun-dried tomatoes and zesty, toasted breadcrumbs.
Creamy Butternut Tagliatelle
Creamy Butternut Tagliatelle
with sun-dried tomatoes, cashew cream cheese & panko breadcrumbs
Hands on Time: 25 - 35 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Butternut Chunks
- Cashew Nut Cream Cheese
- Fresh Parsley
- Fresh Rosemary
- Fresh Tagliatelle (Egg-Free)
- Garlic Cloves
- Lemon
- Nutritional Yeast
- Onion
- Panko Breadcrumbs
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
ROSEMARY BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces and rinsed rosemary sprigs on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
ZESTY PANKO CRUMB
Place the breadcrumbs in a nonstick pan over a medium heat. Toast for 2-3 minutes until a light gold, shifting continuously. On completion, toss through three-quarters of the chopped parsley, some seasoning, and the Lemon zest to taste. Remove from the pan and set aside for serving.
GET THE BOIL ROLLING
When the butternut has 5 minutes remaining, 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, shifting continuously. Remove the pan of sauce from the heat and stir through three-quarters of the cashew cream cheese.
CREAMY SAUCE
Place the sauce in a blender with the nutritional yeast. Add in the cooked butternut, discarding the thick rosemary stalks. Blend until smooth, gradually adding 100ml of boiling water until able to be poured but still thick. (You may not need to add all of the water.) Return the sauce to the pan and place over a low heat to keep warm while you cook the pasta.
COOK THE PASTA
Fill a pot with boiled water and place over a high heat. Once boiling rapidly, 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 to the pan of sauce and toss to coat. Season, add a squeeze of Lemon juice to taste, and remove from the heat.
YUMMM
Dish up a bowl of indulgent butternut pasta. Scatter over the sliced sun-dried tomatoes, the zesty panko crumb, and the remaining chopped parsley. Finish off with dollops of the remaining cashew cream cheese and side with a Lemon wedge. Bravo, Chef!
ROSEMARY BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces and rinsed rosemary sprigs on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
ZESTY PANKO CRUMB
Place the breadcrumbs in a nonstick pan over a medium heat. Toast for 2-3 minutes until a light gold, shifting continuously. On completion, toss through three-quarters of the chopped parsley, some seasoning, and the Lemon zest to taste. Remove from the pan and set aside for serving.
GET THE BOIL ROLLING
When the butternut has 5 minutes remaining, 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, shifting continuously. Remove the pan of sauce from the heat and stir through three-quarters of the cashew cream cheese.
CREAMY SAUCE
Place the sauce in a blender with the nutritional yeast. Add in the cooked butternut, discarding the thick rosemary stalks. Blend until smooth, gradually adding 150ml of boiling water until able to be poured but still thick. (You may not need to add all of the water.) Return the sauce to the pan and place over a low heat to keep warm while you cook the pasta.
COOK THE PASTA
Fill a pot with boiled water and place over a high heat. Once boiling rapidly, 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 to the pan of sauce and toss to coat. Season, add a squeeze of Lemon juice to taste, and remove from the heat.
YUMMM
Dish up some bowls of indulgent butternut pasta. Scatter over the sliced sun-dried tomatoes, the zesty panko crumb, and the remaining chopped parsley. Finish off with dollops of the remaining cashew cream cheese and side with a Lemon wedge. Bravo, Chef!
ROSEMARY BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces and rinsed rosemary sprigs on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
ZESTY PANKO CRUMB
Place the breadcrumbs in a nonstick pan over a medium heat. Toast for 2-3 minutes until a light gold, shifting continuously. On completion, toss through three-quarters of the chopped parsley, some seasoning, and the Lemon zest to taste. Remove from the pan and set aside for serving.
GET THE BOIL ROLLING
When the butternut has 5 minutes remaining, 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, shifting continuously. Remove the pan of sauce from the heat and stir through three-quarters of the cashew cream cheese.
CREAMY SAUCE
Place the sauce in a blender with the nutritional yeast. Add in the cooked butternut, discarding the thick rosemary stalks. Blend until smooth, gradually adding 150ml of boiling water until able to be poured but still thick. (You may not need to add all of the water.) Return the sauce to the pan and place over a low heat to keep warm while you cook the pasta.
COOK THE PASTA
Fill a pot with boiled water and place over a high heat. Once boiling rapidly, 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 to the pan of sauce and toss to coat. Season, add a squeeze of Lemon juice to taste, and remove from the heat.
YUMMM
Dish up some bowls of indulgent butternut pasta. Scatter over the sliced sun-dried tomatoes, the zesty panko crumb, and the remaining chopped parsley. Finish off with dollops of the remaining cashew cream cheese and side with a Lemon wedge. Bravo, Chef!
ROSEMARY BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces and rinsed rosemary sprigs on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
ZESTY PANKO CRUMB
Place the breadcrumbs in a large, nonstick pan over a medium heat. Toast for 3-4 minutes until a light gold, shifting continuously. On completion, toss through three-quarters of the chopped parsley, some seasoning, and the Lemon zest to taste. Remove from the pan and set aside for serving.
GET THE BOIL ROLLING
When the butternut has 10 minutes remaining, boil a full kettle. Return the pan to a medium-high heat with a drizzle of oil. When hot, sauté the diced Onion for 5-6 minutes until soft. Add the grated garlic and fry for another minute, shifting continuously. Remove the pan of sauce from the heat and stir through three-quarters of the cashew cream cheese.
CREAMY SAUCE
Place the sauce in a blender with the nutritional yeast. Add in the cooked butternut, discarding the thick rosemary stalks. Blend until smooth, gradually adding 200ml of boiling water until able to be poured but still thick. (You may not need to add all of the water.) Return the sauce to the pan and place over a low heat to keep warm while you cook the pasta.
COOK THE PASTA
Fill a pot with boiled water and place over a high heat. Once boiling rapidly, 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 to the pan of sauce and toss to coat. Season, add a squeeze of Lemon juice to taste, and remove from the heat.
YUMMM
Dish up some bowls of indulgent butternut pasta. Scatter over the sliced sun-dried tomatoes, the zesty panko crumb, and the remaining chopped parsley. Finish off with dollops of the remaining cashew cream cheese and side with a Lemon wedge. Bravo, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Butternut Tagliatelle?
The preparation time for Creamy Butternut Tagliatelle with sun-dried tomatoes, cashew cream cheese & panko breadcrumbs is between 25 and 35 minutes.
What is the total time required to make Creamy Butternut Tagliatelle with sun-dried tomatoes, cashew cream cheese & panko breadcrumbs?
The total time required to make Creamy Butternut Tagliatelle with sun-dried tomatoes, cashew cream cheese & panko breadcrumbs is between 40 and 50 minutes.
How many servings does Creamy Butternut Tagliatelle provide?
4 servings
What are the main ingredients in Creamy Butternut Tagliatelle?
Butternut Chunks, Cashew Nut Cream Cheese, Fresh Parsley, Fresh Rosemary, Fresh Tagliatelle (Egg-Free), Garlic Cloves, Lemon, Nutritional Yeast, Onion, Panko Breadcrumbs, Sun-Dried Tomatoes
What is the nutritional information of Creamy Butternut Tagliatelle?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Creamy Butternut Tagliatelle?
ZESTY PANKO CRUMB: Place the breadcrumbs in a nonstick pan over a medium heat. Toast for 2-3 minutes until a light gold, shifting continuously. On completion, toss through three-quarters of the chopped parsley, some seasoning, and the lemon zest to taste. Remove from the pan and set aside for serving. CREAMY SAUCE: Place the sauce in a blender with the nutritional yeast. Add in the cooked butternut, discarding the thick rosemary stalks. Blend until smooth, gradually adding 150ml of boiling water until able to be poured but still thick. (You may not need to add all of the water.) Return the sauce to the pan and place over a low heat to keep warm while you cook the pasta. COOK THE PASTA: Fill a pot with boiled water and place over a high heat. Once boiling rapidly, 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 to the pan of sauce and toss to coat. Season, add a squeeze of lemon juice to taste, and remove from the heat. YUMMM: Dish up some bowls of indulgent butternut pasta. Scatter over the sliced sun-dried tomatoes, the zesty panko crumb, and the remaining chopped parsley. Finish off with dollops of the remaining cashew cream cheese and side with a lemon wedge. Bravo, Chef! ROSEMARY BUTTERNUT: Preheat the oven to 200°C. Place the butternut pieces and rinsed rosemary sprigs on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway. GET THE BOIL ROLLING: When the butternut has 5 minutes remaining, 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, shifting continuously. Remove the pan of sauce from the heat and stir through three-quarters of the cashew cream cheese.
What should be prepared from my kitchen to make Creamy Butternut Tagliatelle?
Butternut Chunks, Cashew Nut Cream Cheese, Fresh Parsley, Fresh Rosemary, Fresh Tagliatelle (Egg-Free), Garlic Cloves, Lemon, Nutritional Yeast, Onion, Panko Breadcrumbs, Sun-Dried Tomatoes
How many calories does Creamy Butternut Tagliatelle have?
calories
How much fat content does Creamy Butternut Tagliatelle have?
grams
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