This dish is a perfect combination of creamy goodness, nutty crunch, and zesty freshness. The large pasta shells are perfect for cradling all that velvety & yummy butternut sauce. Topped off with crunchy & zesty pecan nuts and fragrant fresh thyme, this recipe is sure to make your taste buds dance with joy!
Dreamy Butternut Pasta Shells
Dreamy Butternut Pasta Shells
with pecan nuts, lemon zest & fresh thyme
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butternut Chunks
- Creme Fraiche
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Large Pasta Shells
- Lemon
- Lemons
- Onion
- Onions
- Pecan Nuts
- Smoked Paprika
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
BETTER NOT FORGET THE BUTTERNUT
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and place in a blender.
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SIMPLY THE ZEST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and roughly chop. Place in a bowl. Add the lemon zest and set aside.
VELVETY YUMMINESS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 3-4 minutes (shifting occasionally). In the final minute, add ½ the chopped thyme, the paprika, and the grated garlic. Remove from the heat and add to the blender with the butternut. Add the créme fraîche, ½ the grated cheese, a squeeze of lemon juice, seasoning, and a splash of pasta water. Blend until smooth.
BRING IT TOGETHER
Add the butternut sauce to the pot of cooked pasta and toss until coated. Loosen with a splash of pasta water, if necessary. Season to taste.
WHAT DREAMS ARE MADE OF
Dish up the butternut pasta shells. Sprinkle over the zesty toasted pecans, and the remaining cheese & thyme. Serve with a lemon wedge and dive in, Chef!
Butternut Chunks - 250g
Large Pasta Shells - 125g
Pecan Nuts - 15g
Lemon - 1
Onion - 1
Fresh Thyme - 4g
Smoked Paprika - 5ml
Garlic Clove - 1
Crème Fraîche - 50ml
Grated Italian-style Hard Cheese - 25ml
BETTER NOT FORGET THE BUTTERNUT
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 15-20 minutes. Drain and place in a blender.
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SIMPLY THE ZEST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and roughly chop. Place in a bowl. Add the lemon zest and set aside.
VELVETY YUMMINESS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 3-4 minutes (shifting occasionally). In the final minute, add ½ the chopped thyme, the paprika, and the grated garlic. Remove from the heat and add to the blender with the butternut. Add the créme fraîche, ½ the grated cheese, a squeeze of lemon juice, seasoning, and a splash of pasta water. Blend until smooth.
BRING IT TOGETHER
Add the butternut sauce to the pot of cooked pasta and toss until coated. Loosen with a splash of pasta water, if necessary. Season to taste.
WHAT DREAMS ARE MADE OF
Dish up the butternut pasta shells. Sprinkle over the zesty toasted pecans, and the remaining cheese & thyme. Serve with a lemon wedge and dive in, Chef!
Butternut Chunks - 500g
Large Pasta Shells - 250g
Pecan Nuts - 30g
Lemon - 1
Onion - 1
Fresh Thyme - 8g
Smoked Paprika - 10ml
Garlic Cloves - 2
Crème Fraîche - 100ml
Grated Italian-style Hard Cheese - 50ml
BETTER NOT FORGET THE BUTTERNUT
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and place in a blender.
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SIMPLY THE ZEST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and roughly chop. Place in a bowl. Add the lemon zest and set aside.
VELVETY YUMMINESS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 4-5 minutes (shifting occasionally). In the final minute, add ½ the chopped thyme, the paprika, and the grated garlic. Remove from the heat and add to the blender with the butternut. Add the créme fraîche, ½ the grated cheese, a squeeze of lemon juice, seasoning, and a splash of pasta water. Blend until smooth.
BRING IT TOGETHER
Add the butternut sauce to the pot of cooked pasta and toss until coated. Loosen with a splash of pasta water, if necessary. Season to taste.
WHAT DREAMS ARE MADE OF
Dish up the butternut pasta shells. Sprinkle over the zesty toasted pecans, and the remaining cheese & thyme. Serve with a lemon wedge and dive in, Chef!
Butternut Chunks - 750g
Large Pasta Shells - 375g
Pecan Nuts - 45g
Lemons - 2
Onions - 2
Fresh Thyme - 12g
Smoked Paprika - 15ml
Garlic Cloves - 3
Crème Fraîche - 150ml
Grated Italian-style Hard Cheese - 75ml
BETTER NOT FORGET THE BUTTERNUT
Place the butternut pieces in a pot of salted water over medium-high heat. Bring to the boil and cook until soft, 20-25 minutes. Drain and place in a blender.
PASTA, PRONTO!
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
SIMPLY THE ZEST
Place the pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and roughly chop. Place in a bowl. Add the lemon zest and set aside.
VELVETY YUMMINESS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until golden, 4-5 minutes (shifting occasionally). In the final minute, add ½ the chopped thyme, the paprika, and the grated garlic. Remove from the heat and add to the blender with the butternut. Add the créme fraîche, ½ the grated cheese, a squeeze of lemon juice, seasoning, and a splash of pasta water. Blend until smooth.
BRING IT TOGETHER
Add the butternut sauce to the pot of cooked pasta and toss until coated. Loosen with a splash of pasta water, if necessary. Season to taste.
WHAT DREAMS ARE MADE OF
Dish up the butternut pasta shells. Sprinkle over the zesty toasted pecans, and the remaining cheese & thyme. Serve with a lemon wedge and dive in, Chef!
Butternut Chunks - 1kg
Large Pasta Shells - 500g
Pecan Nuts - 60g
Lemons - 2
Onions - 2
Fresh Thyme - 15g
Smoked Paprika - 20ml
Garlic Cloves - 4
Crème Fraîche - 200ml
Grated Italian-style Hard Cheese - 100ml
Woolies Products in this dish
