eCook Meal
Dairy-free Sun-dried Tomato Pasta
with cashew nut cream cheese & chilli flakes
This dreamy creamy sauce made with tahini is loaded with onion, garlic, oregano, and sun-dried tomatoes. Tossed with penne pasta and served with roasted butternut, sunflower seeds and a lemon wedge. This dish is dairy-free and super delicious!
Serving guide
Choose your portion size.
Butternut, YOU BEAUTY!
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
PASTA PARTY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 200ml of pasta water. Place back in the pot, and toss through some olive oil to prevent sticking.
GETTING SAUCY
When the Butternut has 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the oregano (to taste) and fry for 1 minute, until fragrant, shifting constantly.
TRY TO BLEND IN
When the Onion, Garlic and oregano is done, remove from the pan and place in a blender along with the chopped sun-dried tomatoes, the tahini, the juice of 1 lemon wedge, ½ the chilli flakes (to taste), seasoning, and 100ml of the reserved pasta water. Pulse until smooth, adding more pasta water if necessary. Add to the pot of drained pasta along with ½ the roasted Butternut and ½ the chopped basil. Season and add a sweetener of choice (optional). Toss until the pasta is fully coated in the sauce. If necessary, place over a low heat until reheated to your desired temperature.
OMG, IT’S DAIRY-FREE?!
Plate up a heaping helping of the creamy sun-dried Tomato pasta. Scatter over the roasted Butternut and dollop on the cream cheese. Sprinkle over the sunflower seeds, the remaining chilli flakes (to taste), the basil, and the lemon zest. Serve with any remaining lemon wedges. Wow, Chef!
Butternut, YOU BEAUTY!
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PASTA PARTY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 400ml of pasta water. Place back in the pot, and toss through some olive oil to prevent sticking.
GETTING SAUCY
When the Butternut has 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the oregano (to taste) and fry for 1 minute, until fragrant, shifting constantly.
TRY TO BLEND IN
When the Onion, Garlic and oregano is done, remove from the pan and place in a blender along with the chopped sun-dried tomatoes, the tahini, the juice of 2 lemon wedges, ½ the chilli flakes (to taste), seasoning, and 200ml of the reserved pasta water. Pulse until smooth, adding more pasta water if necessary. Add to the pot of drained pasta along with ½ the roasted Butternut and ½ the chopped basil. Season and add a sweetener of choice (optional). Toss until the pasta is fully coated in the sauce. If necessary, place over a low heat until reheated to your desired temperature.
OMG, IT’S DAIRY-FREE?!
Plate up a heaping helping of the creamy sun-dried Tomato pasta. Scatter over the roasted Butternut and dollop on the cream cheese. Sprinkle over the sunflower seeds, the remaining chilli flakes (to taste), the basil, and the lemon zest. Serve with any remaining lemon wedges. Wow, Chef!
Butternut, YOU BEAUTY!
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PASTA PARTY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 600ml of pasta water. Place back in the pot, and toss through some olive oil to prevent sticking.
GETTING SAUCY
When the Butternut has 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and the oregano (to taste) and fry for 1 minute, until fragrant, shifting constantly.
TRY TO BLEND IN
When the Onion, Garlic and oregano is done, remove from the pan and place in a blender along with the chopped sun-dried tomatoes, the tahini, the juice of 3 lemon wedges, ½ the chilli flakes (to taste), seasoning, and 300ml of the reserved pasta water. Pulse until smooth, adding more pasta water if necessary. Add to the pot of drained pasta along with ½ the roasted Butternut and ½ the chopped basil. Season and add a sweetener of choice (optional). Toss until the pasta is fully coated in the sauce. If necessary, place over a low heat until reheated to your desired temperature.
OMG, IT’S DAIRY-FREE?!
Plate up a heaping helping of the creamy sun-dried Tomato pasta. Scatter over the roasted Butternut and dollop on the cream cheese. Sprinkle over the sunflower seeds, the remaining chilli flakes (to taste), the basil, and the lemon zest. Serve with any remaining lemon wedges. Wow, Chef!
Butternut, YOU BEAUTY!
Preheat the oven to 200°C. Place the Butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PASTA PARTY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 800ml of pasta water. Place back in the pot, and toss through some olive oil to prevent sticking.
GETTING SAUCY
When the Butternut has 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and the oregano (to taste) and fry for 1 minute, until fragrant, shifting constantly.
TRY TO BLEND IN
When the Onion, Garlic and oregano is done, remove from the pan and place in a blender along with the chopped sun-dried tomatoes, the tahini, the juice of 4 lemon wedges, ½ the chilli flakes (to taste), seasoning, and 400ml of the reserved pasta water. Pulse until smooth, adding more pasta water if necessary. Add to the pot of drained pasta along with ½ the roasted Butternut and ½ the chopped basil. Season and add a sweetener of choice (optional). Toss until the pasta is fully coated in the sauce. If necessary, place over a low heat until reheated to your desired temperature.
OMG, IT’S DAIRY-FREE?!
Plate up a heaping helping of the creamy sun-dried Tomato pasta. Scatter over the roasted Butternut and dollop on the cream cheese. Sprinkle over the sunflower seeds, the remaining chilli flakes (to taste), the basil, and the lemon zest. Serve with any remaining lemon wedges. Wow, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R135.62
for 4 servings · R33.91 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Tahini needs 125 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
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Sun-dried Tomatoes needs 320 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 21% of packR9.60
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Penne Pasta needs 400 gPenne Pasta 500 g 500 g at R22.99 · 80% of packR18.39
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Sunflower Seeds needs 60 gSunflower Seeds 250 g 250 g at R44.99 · 24% of packR10.80
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Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Dried Oregano
- Cashew Nut Cream Cheese
- Dried Chilli Flakes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Dairy-free Sun-dried Tomato Pasta?
The preparation time for Dairy-free Sun-dried Tomato Pasta with cashew nut cream cheese & chilli flakes is between 15 and 30 minutes.
What is the total time required to make Dairy-free Sun-dried Tomato Pasta with cashew nut cream cheese & chilli flakes?
The total time required to make Dairy-free Sun-dried Tomato Pasta with cashew nut cream cheese & chilli flakes is between 35 and 50 minutes.
How many servings does Dairy-free Sun-dried Tomato Pasta provide?
4 servings
What are the main ingredients in Dairy-free Sun-dried Tomato Pasta?
Butternut, Cashew Nut Cream Cheese, Dried Chilli Flakes, Dried Oregano, Fresh Basil, Garlic, Lemon, Onion, Penne Pasta, Sunflower Seeds, Tahini, Tomato
What is the nutritional information of Dairy-free Sun-dried Tomato Pasta?
Calories: 993, Carbs: 138 grams, Fat: grams, Protein: 30.6 grams, Sugar: 23 grams, Salt: 33 grams
How do I prepare Dairy-free Sun-dried Tomato Pasta?
PASTA PARTY: Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 400ml of pasta water. Place back in the pot, and toss through some olive oil to prevent sticking. BUTTERNUT, YOU BEAUTY!: Preheat the oven to 200°C. Place the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. OMG, IT’S DAIRY-FREE?!: Plate up a heaping helping of the creamy sun-dried tomato pasta. Scatter over the roasted butternut and dollop on the cream cheese. Sprinkle over the sunflower seeds, the remaining chilli flakes (to taste), the basil, and the lemon zest. Serve with any remaining lemon wedges. Wow, Chef! GETTING SAUCY: When the butternut has 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the oregano (to taste) and fry for 1 minute, until fragrant, shifting constantly. TRY TO BLEND IN: When the onion, garlic and oregano is done, remove from the pan and place in a blender along with the chopped sun-dried tomatoes, the tahini, the juice of 2 lemon wedges, ½ the chilli flakes (to taste), seasoning, and 200ml of the reserved pasta water. Pulse until smooth, adding more pasta water if necessary. Add to the pot of drained pasta along with ½ the roasted butternut and ½ the chopped basil. Season and add a sweetener of choice (optional). Toss until the pasta is fully coated in the sauce. If necessary, place over a low heat until reheated to your desired temperature.
What should be prepared from my kitchen to make Dairy-free Sun-dried Tomato Pasta?
Butternut, Cashew Nut Cream Cheese, Dried Chilli Flakes, Dried Oregano, Fresh Basil, Garlic, Lemon, Onion, Penne Pasta, Sunflower Seeds, Tahini, Tomato
How many calories does Dairy-free Sun-dried Tomato Pasta have?
993 calories
How much fat content does Dairy-free Sun-dried Tomato Pasta have?
grams