What are the main ingredients in Double Creamy Butternut Fettuccine?

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

What is the nutritional information of Double Creamy Butternut Fettuccine?

Calories: 631, Carbs: 82 grams, Fat: grams, Protein: 22.2 grams, Sugar: 18.9 grams, Salt: 154 grams

How do I prepare Double Creamy Butternut Fettuccine?

LEVEL UP: When the pasta is cooked, drain and return to the pot. Toss through some oil to prevent sticking. Add to the pan of sauce and toss to coat. Season to taste with lemon juice, salt, and pepper. HERBY ROAST: Preheat the oven to 200°C. Place the butternut pieces and rinsed rosemary 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. Remove on completion. GET THE BOIL ROLLING: When the butternut has 10 minutes remaining, boil a full kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. CREAMY AND DREAMY: 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 from the heat, and stir through the nutritional yeast and ¾ of the cashew cream cheese. Pour into a blender and add in the cooked butternut, discarding the rosemary stalks. Blend until smooth, gradually adding 150ml of boiled water until pourable but still thick. (You might not need to add all of the water.) Return to the pan, cover to keep warm, and set aside. YUMMM TIME!: Bowl up a heap of indulgent butternut pasta. Scatter over the chopped sun-dried tomatoes, zesty quinoa flakes, and remaining parsley. Finish off with dollops of the remaining cashew cream cheese and a lemon wedge. Bravo, Chef! ZESTY FLAKES: Place a nonstick pan over a medium heat – use a deep pan if you have one! When hot, toast the gluten-free crumb for 2-3 minutes until golden, shifting continuously. On completion, toss through ¾ of the chopped parsley, the lemon zest to taste, and seasoning. Remove from the pan and set aside for serving.

What should be prepared from my kitchen to make Double Creamy Butternut Fettuccine?

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

Double Creamy Butternut Fettuccine

Name: Double Creamy Butternut Fettuccine
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender

An absolute vegan dreamboat! Boasting the double dreamy creaminess of nutritional yeast and cashew cream cheese. It’s all smooth sailing with this thick and silky smooth roast butternut pasta sauce, scattered with sun-dried tomatoes and a zesty quinoa flake crumb.

Double Creamy Butternut Fettuccine

with cashew cream cheese, sun-dried tomatoes & quinoa flakes

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

BIO XXI Multigrain Fettuccine
Butternut Chunks
Cashew Nut Cream Cheese
Fresh Parsley
Fresh Rosemary
Garlic Cloves
Gluten-free Crumb
Lemon
Lemons
Nutritional Yeast
Onion
Onions
Sun-Dried Tomatoes

From your kitchen:

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

Photo of Double Creamy Butternut Fettuccine

Serves 1

HERBY ROAST
Preheat the oven to 200°C. Place the butternut pieces and rinsed rosemary 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. Remove on completion.
ZESTY FLAKES
Place a nonstick pan over a medium heat – use a deep pan if you have one! When hot, toast the gluten-free crumb for 2-3 minutes until golden, shifting continuously. On completion, toss through ¾ of the chopped parsley, the lemon zest to taste, and seasoning. Remove from the pan and set aside for serving.
GET THE BOIL ROLLING
When the butternut has 10 minutes remaining, boil a full kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time.
CREAMY AND DREAMY
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 from the heat, and stir through the nutritional yeast and ¾ of the cashew cream cheese. Pour into a blender and add in the cooked butternut, discarding the rosemary stalks. Blend until smooth, gradually adding 100ml of boiled water until pourable but still thick. (You might not need to add all of the water.) Return to the pan, cover to keep warm, and set aside.
LEVEL UP
When the pasta is cooked, drain and return to the pot. Toss through some oil to prevent sticking. Add to the pan of sauce and toss to coat. Season to taste with lemon juice, salt, and pepper.
YUMMM TIME!
Bowl up a heap of indulgent butternut pasta. Scatter over the chopped sun-dried tomatoes, zesty quinoa flakes, and remaining parsley. Finish off with dollops of the remaining cashew cream cheese and a lemon wedge. Bravo, Chef!

Butternut Chunks - 100g
Fresh Rosemary - 2g
Gluten-free Crumb - 15ml
Fresh Parsley - 5g
Lemon - 1
Onion - 1
Garlic Cloves - 2
Cashew Nut Cream Cheese - 45ml
Nutritional Yeast - 15ml
BIO XXI Multigrain Fettuccine - 80g
Sun-dried Tomatoes - 40g

Download the Recipe

Serves 2

HERBY ROAST
Preheat the oven to 200°C. Place the butternut pieces and rinsed rosemary 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. Remove on completion.
ZESTY FLAKES
Place a nonstick pan over a medium heat – use a deep pan if you have one! When hot, toast the gluten-free crumb for 2-3 minutes until golden, shifting continuously. On completion, toss through ¾ of the chopped parsley, the lemon zest to taste, and seasoning. Remove from the pan and set aside for serving.
GET THE BOIL ROLLING
When the butternut has 10 minutes remaining, boil a full kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time.
CREAMY AND DREAMY
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 from the heat, and stir through the nutritional yeast and ¾ of the cashew cream cheese. Pour into a blender and add in the cooked butternut, discarding the rosemary stalks. Blend until smooth, gradually adding 150ml of boiled water until pourable but still thick. (You might not need to add all of the water.) Return to the pan, cover to keep warm, and set aside.
LEVEL UP
When the pasta is cooked, drain and return to the pot. Toss through some oil to prevent sticking. Add to the pan of sauce and toss to coat. Season to taste with lemon juice, salt, and pepper.
YUMMM TIME!
Bowl up a heap of indulgent butternut pasta. Scatter over the chopped sun-dried tomatoes, zesty quinoa flakes, and remaining parsley. Finish off with dollops of the remaining cashew cream cheese and a lemon wedge. Bravo, Chef!

Butternut Chunks - 200g
Fresh Rosemary - 4g
Gluten-free Crumb - 30ml
Fresh Parsley - 10g
Lemon - 1
Onion - 1
Garlic Cloves - 4
Cashew Nut Cream Cheese - 85ml
Nutritional Yeast - 30ml
BIO XXI Multigrain Fettuccine - 160g
Sun-dried Tomatoes - 80g

Download the Recipe

Serves 3

HERBY ROAST
Preheat the oven to 200°C. Place the butternut pieces and rinsed rosemary 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. Remove on completion.
ZESTY FLAKES
Place a large, nonstick pan over a medium heat – use a deep pan if you have one! When hot, toast the gluten-free crumb for 3-4 minutes until golden, shifting continuously. On completion, toss through ¾ of the chopped parsley, the lemon zest to taste, and seasoning. Remove from the pan and set aside for serving.
GET THE BOIL ROLLING
When the butternut has 10 minutes remaining, boil a full kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time.
CREAMY AND DREAMY
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 from the heat, and stir through the nutritional yeast and ¾ of the cashew cream cheese. Pour into a blender and add in the cooked butternut, discarding the rosemary stalks. Blend until smooth, gradually adding 180ml of boiled water until pourable but still thick. (You might not need to add all of the water.) Return to the pan, cover to keep warm, and set aside.
LEVEL UP
When the pasta is cooked, drain and return to the pot. Toss through some oil to prevent sticking. Add to the pan of sauce and toss to coat. Season to taste with lemon juice, salt, and pepper.
YUMMM TIME!
Bowl up a heap of indulgent butternut pasta. Scatter over the chopped sun-dried tomatoes, zesty quinoa flakes, and remaining parsley. Finish off with dollops of the remaining cashew cream cheese and a lemon wedge. Bravo, Chef!

Butternut Chunks - 300g
Fresh Rosemary - 6g
Gluten-free Crumb - 45ml
Fresh Parsley - 15g
Lemons - 2
Onions - 2
Garlic Cloves - 6
Cashew Nut Cream Cheese - 125ml
Nutritional Yeast - 45ml
BIO XXI Multigrain Fettuccine - 240g
Sun-dried Tomatoes - 120g

Download the Recipe

Serves 4

HERBY ROAST
Preheat the oven to 200°C. Place the butternut pieces and rinsed rosemary 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. Remove on completion.
ZESTY FLAKES
Place a large, nonstick pan over a medium heat – use a deep pan if you have one! When hot, toast the gluten-free crumb for 3-4 minutes until golden, shifting continuously. On completion, toss through ¾ of the chopped parsley, the lemon zest to taste, and seasoning. Remove from the pan and set aside for serving.
GET THE BOIL ROLLING
When the butternut has 10 minutes remaining, boil a full kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time.
CREAMY AND DREAMY
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 from the heat, and stir through the nutritional yeast and ¾ of the cashew cream cheese. Pour into a blender and add in the cooked butternut, discarding the rosemary stalks. Blend until smooth, gradually adding 200ml of boiled water until pourable but still thick. (You might not need to add all of the water.) Return to the pan, cover to keep warm, and set aside.
LEVEL UP
When the pasta is cooked, drain and return to the pot. Toss through some oil to prevent sticking. Add to the pan of sauce and toss to coat. Season to taste with lemon juice, salt, and pepper.
YUMMM TIME!
Bowl up a heap of indulgent butternut pasta. Scatter over the chopped sun-dried tomatoes, zesty quinoa flakes, and remaining parsley. Finish off with dollops of the remaining cashew cream cheese and a lemon wedge. Bravo, Chef!