What are the main ingredients in Creamy Butternut Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

Creamy Butternut Tagliatelle

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

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

Serves 1

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!

Butternut Chunks - 150g
Fresh Rosemary - 2g
Panko Breadcrumbs - 15ml
Fresh Parsley - 5g
Lemon - 1
Onion - 1
Garlic Cloves - 2
Cashew Nut Cream Cheese - 30ml
Nutritional Yeast - 15ml
Fresh Tagliatelle (Egg-Free) - 125g
Sun-Dried Tomatoes - 40g

Download the Recipe

Serves 2

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!

Butternut Chunks - 300g
Fresh Rosemary - 4g
Panko Breadcrumbs - 30ml
Fresh Parsley - 10g
Lemon - 1
Onion - 1
Garlic Cloves - 4
Cashew Nut Cream Cheese - 60ml
Nutritional Yeast - 30ml
Fresh Tagliatelle (Egg-Free) - 250g
Sun-Dried Tomatoes - 80g

Download the Recipe

Serves 3

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!

Butternut Chunks - 300g
Fresh Rosemary - 4g
Panko Breadcrumbs - 30ml
Fresh Parsley - 10g
Lemon - 1
Onion - 1
Garlic Cloves - 4
Cashew Nut Cream Cheese - 60ml
Nutritional Yeast - 30ml
Fresh Tagliatelle (Egg-Free) - 250g
Sun-Dried Tomatoes - 80g

Download the Recipe

Serves 4

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!