eCook Meal
Creamy Butternut Tagliatelle
with sun-dried tomatoes, cashew cream cheese & panko breadcrumbs
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.
Serving guide
Choose your portion size.
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!
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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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
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Butternut Chunks needs 600 gButternut 3 kg 3 kg at R45.00 · 20% of packR9.00
-
Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Garlic Cloves needs 6Baby 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
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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
-
Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Nutritional Yeast needs 60 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
Not in the Woolies basket — source these elsewhere:
- Fresh Tagliatelle (Egg-Free)
- Panko Breadcrumbs
- Cashew Nut Cream Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cashew Nut Cream Cheese, Fresh Tagliatelle (Egg-Free), Garlic, Lemon, Nutritional Yeast, Onion, Panko Breadcrumb, Parsley, Rosemary, Tomato
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. 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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Creamy Butternut Tagliatelle?
Butternut, Cashew Nut Cream Cheese, Fresh Tagliatelle (Egg-Free), Garlic, Lemon, Nutritional Yeast, Onion, Panko Breadcrumb, Parsley, Rosemary, Tomato
How many calories does Creamy Butternut Tagliatelle have?
calories
How much fat content does Creamy Butternut Tagliatelle have?
grams