eCook Meal
CREAMY BUTTERNUT PASTA
with fresh egg-free tagliatelle & cashew nut cream cheese
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R163.21
for 4 servings · R40.80 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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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Fresh Rosemary needs 8 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR1.85
-
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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Sun-Dried Tomatoes needs 160 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 11% of packR4.80
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Nutritional Yeast needs 60 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
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Butternut Chunks needs 600 gButternut 3 kg 3 kg at R45.00 · 20% of packR9.00
-
Garlic Cloves needs 8Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Parsley needs 20 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 13% of packR7.60
Not in the Woolies basket — source these elsewhere:
- Cashew Cream Cheese
- Panko Breadcrumbs
- Fresh Egg-Free Tagliatelle Pasta
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for CREAMY BUTTERNUT PASTA?
The preparation time for CREAMY BUTTERNUT PASTA with fresh egg-free tagliatelle & cashew nut cream cheese is between 25 and 35 minutes.
What is the total time required to make CREAMY BUTTERNUT PASTA with fresh egg-free tagliatelle & cashew nut cream cheese?
The total time required to make CREAMY BUTTERNUT PASTA with fresh egg-free tagliatelle & cashew nut cream cheese is between 40 and 50 minutes.
How many servings does CREAMY BUTTERNUT PASTA provide?
4 servings
What are the main ingredients in CREAMY BUTTERNUT PASTA?
Butternut, Cashew Cream Cheese, Fresh Egg-Free Tagliatelle Pasta, Garlic, Lemon, Nutritional Yeast, Onion, Panko Breadcrumb, Parsley, Rosemary, Tomato
What is the nutritional information of CREAMY BUTTERNUT PASTA?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare CREAMY BUTTERNUT PASTA?
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. 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. 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! 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. 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. 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. 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.
What should be prepared from my kitchen to make CREAMY BUTTERNUT PASTA?
Butternut, Cashew Cream Cheese, Fresh Egg-Free Tagliatelle Pasta, Garlic, Lemon, Nutritional Yeast, Onion, Panko Breadcrumb, Parsley, Rosemary, Tomato
How many calories does CREAMY BUTTERNUT PASTA have?
calories
How much fat content does CREAMY BUTTERNUT PASTA have?
grams