eCook Meal
Double Creamy Butternut Fettuccine
with cashew cream cheese, sun-dried tomatoes & quinoa flakes
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R160.21
for 4 servings · R40.05 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Butternut Chunks needs 400 gButternut 3 kg 3 kg at R45.00 · 13% of packR6.00
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Sun-dried Tomatoes needs 160 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 11% of packR4.80
-
Nutritional Yeast needs 60 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
-
Fresh Parsley needs 20 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 13% of packR7.60
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
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
-
Garlic Cloves needs 8Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Cashew Nut Cream Cheese
- BIO XXI Multigrain Fettuccine
- Gluten-free Crumb
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Double Creamy Butternut Fettuccine?
The preparation time for Double Creamy Butternut Fettuccine with cashew cream cheese, sun-dried tomatoes & quinoa flakes is between 25 and 40 minutes.
What is the total time required to make Double Creamy Butternut Fettuccine with cashew cream cheese, sun-dried tomatoes & quinoa flakes?
The total time required to make Double Creamy Butternut Fettuccine with cashew cream cheese, sun-dried tomatoes & quinoa flakes is between 40 and 55 minutes.
How many servings does Double Creamy Butternut Fettuccine provide?
4 servings
What are the main ingredients in Double Creamy Butternut Fettuccine?
BIO XXI Multigrain Fettuccine, Butternut, Cashew Nut Cream Cheese, Crumb, Garlic, Lemon, Nutritional Yeast, Onion, Parsley, Rosemary, Tomato
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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Double Creamy Butternut Fettuccine?
BIO XXI Multigrain Fettuccine, Butternut, Cashew Nut Cream Cheese, Crumb, Garlic, Lemon, Nutritional Yeast, Onion, Parsley, Rosemary, Tomato
How many calories does Double Creamy Butternut Fettuccine have?
631 calories
How much fat content does Double Creamy Butternut Fettuccine have?
grams