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!
Dairy-free Sun-dried Tomato Pasta
Dairy-free Sun-dried Tomato Pasta
with cashew nut cream cheese & chilli flakes
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butternut Chunks
- Cashew Nut Cream Cheese
- Dried Chilli Flakes
- Dried Oregano
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Onion
- Onions
- Penne Pasta
- Sun-Dried Tomatoes
- Sunflower Seeds
- Tahini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey (optional)
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!
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 Chunks, Cashew Nut Cream Cheese, Dried Chilli Flakes, Dried Oregano, Fresh Basil, Garlic Clove, Garlic Cloves, Lemon, Lemons, Onion, Onions, Penne Pasta, Sun-Dried Tomatoes, Sunflower Seeds, Tahini
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?
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. 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! 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 Chunks, Cashew Nut Cream Cheese, Dried Chilli Flakes, Dried Oregano, Fresh Basil, Garlic Clove, Garlic Cloves, Lemon, Lemons, Onion, Onions, Penne Pasta, Sun-Dried Tomatoes, Sunflower Seeds, Tahini
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
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