What are the main ingredients in Double Creamy Butternut Pasta?

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

What is the nutritional information of Double Creamy Butternut Pasta?

Calories: 971, Carbs: 153 grams, Fat: grams, Protein: 34.3 grams, Sugar: 21.6 grams, Salt: 151 grams

How do I prepare Double Creamy Butternut Pasta?

SAUCE TIME: 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. 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. ROSY BUTTERNUT: 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. YOU BUTTERNUT SKIMP ON THIS PASTA!: Bowl up a heap of indulgent butternut pasta. Scatter over the chopped sun-dried tomatoes, the zesty quinoa flakes, and the remaining parsley. Finish off with dollops of the remaining cashew cream cheese and side with a lemon wedge. Bravo, Chef! ZESTY QUINOA FLAKES: Place a nonstick pan over a medium heat – use a deep pan if you have one! When hot, toast the quinoa flakes for 2-3 minutes until light gold, shifting continuously. On completion, remove from the heat and 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 Pasta?

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

Double Creamy Butternut Pasta

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

The ultimate vegan dish of dreams! Wholewheat spaghetti is coated in a silky roasted butternut sauce, boasting double creaminess with nutritional yeast and cashew nut cream cheese. It is then scattered with zingy sun-dried tomatoes, a zesty quinoa flake topping and fresh parsley. Divine is an understatement!

Double Creamy Butternut Pasta

with cashew nut cream cheese & sun-dried tomatoes

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

BIO XXI Quinoa Flakes
Butternut Chunks
Cashew Nut Cream Cheese
Fresh Parsley
Fresh Rosemary
Garlic Clove
Garlic Cloves
Lemon
Lemons
Nutritional Yeast
Onion
Onions
Sun-Dried Tomatoes
Wholewheat Spaghetti

From your kitchen:

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

Serves 1

ROSY BUTTERNUT
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 QUINOA FLAKES
Place a nonstick pan over a medium heat – use a deep pan if you have one! When hot, toast the quinoa flakes for 2-3 minutes until light gold, shifting continuously. On completion, remove from the heat and 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.
SAUCE TIME
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.
YOU BUTTERNUT SKIMP ON THIS PASTA!
Bowl up a heap of indulgent butternut pasta. Scatter over the chopped sun-dried tomatoes, the zesty quinoa flakes, and the remaining parsley. Finish off with dollops of the remaining cashew cream cheese and side with a lemon wedge. Bravo, Chef!

Butternut Chunks - 100g
Fresh Rosemary - 4g
BIO XXI Quinoa Flakes - 30ml
Fresh Parsley - 4g
Lemon - 1
Wholewheat Spaghetti - 125g
Onion - 1
Garlic Clove - 1
Nutritional Yeast - 15ml
Cashew Nut Cream Cheese - 45ml
Sun-dried Tomatoes - 40g

Download the Recipe

Serves 2

ROSY BUTTERNUT
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 QUINOA FLAKES
Place a nonstick pan over a medium heat – use a deep pan if you have one! When hot, toast the quinoa flakes for 2-3 minutes until light gold, shifting continuously. On completion, remove from the heat and 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.
SAUCE TIME
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.
YOU BUTTERNUT SKIMP ON THIS PASTA!
Bowl up a heap of indulgent butternut pasta. Scatter over the chopped sun-dried tomatoes, the zesty quinoa flakes, and the remaining parsley. Finish off with dollops of the remaining cashew cream cheese and side with a lemon wedge. Bravo, Chef!

Butternut Chunks - 200g
Fresh Rosemary - 8g
BIO XXI Quinoa Flakes - 60ml
Fresh Parsley - 8g
Lemon - 1
Wholewheat Spaghetti - 250g
Onion - 1
Garlic Cloves - 2
Nutritional Yeast - 30ml
Cashew Nut Cream Cheese - 85ml
Sun-dried Tomatoes - 80g

Download the Recipe

Serves 3

ROSY BUTTERNUT
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 QUINOA FLAKES
Place a large, nonstick pan over a medium heat – use a deep pan if you have one! When hot, toast the quinoa flakes for 3-4 minutes until light gold, shifting continuously. On completion, remove from the heat and 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.
SAUCE TIME
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.
YOU BUTTERNUT SKIMP ON THIS PASTA!
Bowl up a heap of indulgent butternut pasta. Scatter over the chopped sun-dried tomatoes, the zesty quinoa flakes, and the remaining parsley. Finish off with dollops of the remaining cashew cream cheese and side with a lemon wedge. Bravo, Chef!

Butternut Chunks - 300g
Fresh Rosemary - 12g
BIO XXI Quinoa Flakes - 80ml
Fresh Parsley - 12g
Lemons - 2
Wholewheat Spaghetti - 375g
Onions - 2
Garlic Cloves - 3
Nutritional Yeast - 45ml
Cashew Nut Cream Cheese - 125ml
Sun-dried Tomatoes - 120g

Download the Recipe

Serves 4

ROSY BUTTERNUT
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 QUINOA FLAKES
Place a large, nonstick pan over a medium heat – use a deep pan if you have one! When hot, toast the quinoa flakes for 3-4 minutes until light gold, shifting continuously. On completion, remove from the heat and 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.
SAUCE TIME
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.
YOU BUTTERNUT SKIMP ON THIS PASTA!
Bowl up a heap of indulgent butternut pasta. Scatter over the chopped sun-dried tomatoes, the zesty quinoa flakes, and the remaining parsley. Finish off with dollops of the remaining cashew cream cheese and side with a lemon wedge. Bravo, Chef!