eCook Meal
GOLDEN WINTER ORECCHIETTE
with a coconut cream and carrot sauce, Cajun spice & pine nuts
Welcome in the warm colours of a perfect winter dinner. Orecchiette pasta, oregano mushrooms, crispy red onions, and sweet, crunchy pine nuts. All in a smooth, golden pool of potato, carrot, and coconut cream sauce.
Serving guide
Choose your portion size.
BOIL THE VEGGIES
Place the potato and Carrot chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft and cooked through. On completion, drain the veg, reserving the cooking water and returning it to the pot. Transfer the veg to a blender and set aside. Return the pot of water to a medium-high heat and bring back to the boil for the pasta.
PERFECT PINE NUTS
Place a large pan (big enough for the pasta and sauce) over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving.
BOIL THE ORECCHIETTE
Pop the pasta into the pot of boiling water and cook for 9-12 minutes until al dente. Taste to test, drain on completion, and toss through some oil to prevent sticking.
MUSHIES & CRISPY ONIONS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and rinsed origanum sprigs for 3-5 minutes until the mushrooms are golden, shifting as they colour. Remove from the pan on completion and season to taste. Keep the pan on the heat and add enough oil to cover the base. When hot, fry the sliced onion for 5-7 minutes until crispy, shifting occasionally. Remove from the pan on completion and set aside to drain on some paper towel.
CREAMY PASTA SAUCE
While the onions are frying, pour the coconut cream into the blender with the Carrot and potato. Add in the Cajun Rub (to taste) and nutritional yeast and blend until a smooth, thick sauce. When the onions are finished and the pasta is almost ready, wipe down the pan and return it to a low-medium heat. Pour in the sauce and gently simmer for 1-2 minutes. Add the cooked pasta to the pan and toss to coat. Stir through the sautéed mushrooms and three-quarters of the baby spinach. Cook for about a minute until the spinach is slightly wilted. Season to taste and remove from the heat on completion.
TIME TO SERVE!
Spoon a good helping of saucy orecchiette pasta into a bowl. Sprinkle with the remaining fresh baby spinach, the crispy red onions, and the toasted pine nuts. Excellent work, Chef!
Baby Potatoes - 100g
Carrots - 1
Pine Nuts - 5g
Orecchiette Pasta - 125g
Button Mushrooms - 125g
Fresh Origanum - 4g
Red Onion - 1
Coconut Cream - 100ml
Nutritional Yeast - 15ml
NOMU Cajun Rub - 10 ml
Baby Spinach - 40g
BOIL THE VEGGIES
Place the potato and Carrot chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft and cooked through. On completion, drain the veg, reserving the cooking water and returning it to the pot. Transfer the veg to a blender and set aside. Return the pot of water to a medium-high heat and bring back to the boil for the pasta.
PERFECT PINE NUTS
Place a large pan (big enough for the pasta and sauce) over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving.
BOIL THE ORECCHIETTE
Pop the pasta into the pot of boiling water and cook for 9-12 minutes until al dente. Taste to test, drain on completion, and toss through some oil to prevent sticking.
MUSHIES & CRISPY ONIONS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and rinsed origanum sprigs for 4-5 minutes until the mushrooms are golden, shifting as they colour. You may need to do this step in batches for the best results, adding more oil in between batches. Remove from the pan on completion and season to taste. Keep the pan on the heat and add enough oil to cover the base. When hot, fry the sliced onion for 7-8 minutes until crispy, shifting occasionally. Remove from the pan on completion and set aside to drain on some paper towel.
CREAMY PASTA SAUCE
While the onions are frying, pour the coconut cream into the blender with the Carrot and potato. Add in the Cajun Rub (to taste) and nutritional yeast and blend until a smooth, thick sauce. When the onions are finished and the pasta is almost ready, wipe down the pan and return it to a low-medium heat. Pour in the sauce and gently simmer for 2-3 minutes. Add the cooked pasta to the pan and toss to coat. Stir through the sautéed mushrooms and three-quarters of the baby spinach. Cook for about a minute until the spinach is slightly wilted. Season to taste and remove from the heat on completion.
TIME TO SERVE!
Spoon a good helping of saucy orecchiette pasta into a bowl. Sprinkle with the remaining fresh baby spinach, the crispy red onions, and the toasted pine nuts. Excellent work, Chef!
Baby Potatoes - 200g
Carrots - 1
Pine Nuts - 10g
Orecchiette Pasta - 250g
Button Mushrooms - 250g
Fresh Origanum - 8g
Red Onion - 1
Coconut Cream - 200ml
Nutritional Yeast - 30ml
NOMU Cajun Rub - 20ml
Baby Spinach - 80g
BOIL THE VEGGIES
Place the potato and Carrot chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft and cooked through. On completion, drain the veg, reserving the cooking water and returning it to the pot. Transfer the veg to a blender and set aside. Return the pot of water to a medium-high heat and bring back to the boil for the pasta.
PERFECT PINE NUTS
Place a large pan (big enough for the pasta and sauce) over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving.
BOIL THE ORECCHIETTE
Pop the pasta into the pot of boiling water and cook for 9-12 minutes until al dente. Taste to test, drain on completion, and toss through some oil to prevent sticking.
MUSHIES & CRISPY ONIONS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and rinsed origanum sprigs for 4-5 minutes until the mushrooms are golden, shifting as they colour. You may need to do this step in batches for the best results, adding more oil in between batches. Remove from the pan on completion and season to taste. Keep the pan on the heat and add enough oil to cover the base. When hot, fry the sliced onion for 7-8 minutes until crispy, shifting occasionally. Remove from the pan on completion and set aside to drain on some paper towel.
CREAMY PASTA SAUCE
While the onions are frying, pour the coconut cream into the blender with the Carrot and potato. Add in the Cajun Rub (to taste) and nutritional yeast and blend until a smooth, thick sauce. When the onions are finished and the pasta is almost ready, wipe down the pan and return it to a low-medium heat. Pour in the sauce and gently simmer for 2-3 minutes. Add the cooked pasta to the pan and toss to coat. Stir through the sautéed mushrooms and three-quarters of the baby spinach. Cook for about a minute until the spinach is slightly wilted. Season to taste and remove from the heat on completion.
TIME TO SERVE!
Spoon a good helping of saucy orecchiette pasta into a bowl. Sprinkle with the remaining fresh baby spinach, the crispy red onions, and the toasted pine nuts. Excellent work, Chef!
Baby Potatoes - 200g
Carrots - 1
Pine Nuts - 10g
Orecchiette Pasta - 250g
Button Mushrooms - 250g
Fresh Origanum - 8g
Red Onion - 1
Coconut Cream - 200ml
Nutritional Yeast - 30ml
NOMU Cajun Rub - 20ml
Baby Spinach - 80g
BOIL THE VEGGIES
Place the potato and Carrot chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 20-25 minutes until soft and cooked through. On completion, drain the veg, reserving the cooking water and returning it to the pot. Transfer the veg to a blender and set aside. Return the pot of water to a medium-high heat and bring back to the boil for the pasta.
PERFECT PINE NUTS
Place a large pan (big enough for the pasta and sauce) over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving.
BOIL THE ORECCHIETTE
Pop the pasta into the pot of boiling water and cook for 9-12 minutes until al dente. Taste to test, drain on completion, and toss through some oil to prevent sticking.
MUSHIES & CRISPY ONIONS
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and rinsed origanum sprigs for 5-6 minutes until the mushrooms are golden, shifting as they colour. You may need to do this step in batches for the best results, adding more oil in between batches. Remove from the pan on completion and season to taste. Keep the pan on the heat and add enough oil to cover the base. When hot, fry the sliced onion for 8-10 minutes until crispy, shifting occasionally. Remove from the pan on completion and set aside to drain on some paper towel.
CREAMY PASTA SAUCE
While the onions are frying, pour the coconut cream into the blender with the Carrot and potato. Add in the Cajun Rub (to taste) and nutritional yeast and blend until a smooth, thick sauce. When the onions are finished and the pasta is almost ready, wipe down the pan and return it to a low-medium heat. Pour in the sauce and gently simmer for 3-4 minutes. Add the cooked pasta to the pan and toss to coat. Stir through the sautéed mushrooms and three-quarters of the baby spinach. Cook for about a minute until the spinach is slightly wilted. Season to taste and remove from the heat on completion.
TIME TO SERVE!
Spoon a good helping of saucy orecchiette pasta into a bowl. Sprinkle with the remaining fresh baby spinach, the crispy red onions, and the toasted pine nuts. Excellent work, Chef!
Baby Potatoes - 400g
Carrots - 1
Pine Nuts - 20g
Orecchiette Pasta - 500g
Button Mushrooms - 500g
Fresh Origanum - 15g
Red Onion - 2
Coconut Cream - 400ml
Nutritional Yeast - 60ml
NOMU Cajun Rub - 40ml
Baby Spinach - 160g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R370.20
for 4 servings · R92.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
-
Baby Spinach needs 160 gBaby Spinach 400 g 400 g at R49.99 · 40% of packR20.00
-
Button Mushrooms needs 500 gButton Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
-
Red Onion needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
-
Orecchiette Pasta needs 500 gOrecchiette Pasta 500 g 500 g at R69.99 · 100% of packR69.99
-
Baby Potatoes needs 400 gBaby Potatoes 700 g 700 g at R24.99 · 57% of packR14.28
-
Nutritional Yeast needs 60 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
-
Carrots needs 1Medium Carrots 500 g R11.99 · whole pack (size can't be divided)R11.99
-
Pine Nuts needs 20 gRaw Pine Nuts 100 g 100 g at R144.99 · 20% of packR29.00
Not in the Woolies basket — source these elsewhere:
- NOMU Cajun Rub
- Fresh Origanum
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for GOLDEN WINTER ORECCHIETTE?
The preparation time for GOLDEN WINTER ORECCHIETTE with a coconut cream and carrot sauce, Cajun spice & pine nuts is between 35 and 55 minutes.
What is the total time required to make GOLDEN WINTER ORECCHIETTE with a coconut cream and carrot sauce, Cajun spice & pine nuts?
The total time required to make GOLDEN WINTER ORECCHIETTE with a coconut cream and carrot sauce, Cajun spice & pine nuts is between 40 and 60 minutes.
How many servings does GOLDEN WINTER ORECCHIETTE provide?
4 servings
What are the main ingredients in GOLDEN WINTER ORECCHIETTE?
Baby Potato, Baby Spinach, Button Mushrooms, Carrot, Coconut Cream, Fresh Origanum, NOMU Cajun Rub, Nutritional Yeast, Orecchiette Pasta, Pine Nuts, Red Onion
What is the nutritional information of GOLDEN WINTER ORECCHIETTE?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare GOLDEN WINTER ORECCHIETTE?
PERFECT PINE NUTS: Place a large pan (big enough for the pasta and sauce) over a medium heat. When hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. BOIL THE VEGGIES: Place the potato and carrot chunks in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Simmer for 15-20 minutes until soft and cooked through. On completion, drain the veg, reserving the cooking water and returning it to the pot. Transfer the veg to a blender and set aside. Return the pot of water to a medium-high heat and bring back to the boil for the pasta. TIME TO SERVE!: Spoon a good helping of saucy orecchiette pasta into a bowl. Sprinkle with the remaining fresh baby spinach, the crispy red onions, and the toasted pine nuts. Excellent work, Chef! BOIL THE ORECCHIETTE: Pop the pasta into the pot of boiling water and cook for 9-12 minutes until al dente. Taste to test, drain on completion, and toss through some oil to prevent sticking. MUSHIES & CRISPY ONIONS: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the sliced mushrooms and rinsed origanum sprigs for 4-5 minutes until the mushrooms are golden, shifting as they colour. You may need to do this step in batches for the best results, adding more oil in between batches. Remove from the pan on completion and season to taste. Keep the pan on the heat and add enough oil to cover the base. When hot, fry the sliced onion for 7-8 minutes until crispy, shifting occasionally. Remove from the pan on completion and set aside to drain on some paper towel. CREAMY PASTA SAUCE: While the onions are frying, pour the coconut cream into the blender with the carrot and potato. Add in the Cajun Rub (to taste) and nutritional yeast and blend until a smooth, thick sauce. When the onions are finished and the pasta is almost ready, wipe down the pan and return it to a low-medium heat. Pour in the sauce and gently simmer for 2-3 minutes. Add the cooked pasta to the pan and toss to coat. Stir through the sautéed mushrooms and three-quarters of the baby spinach. Cook for about a minute until the spinach is slightly wilted. Season to taste and remove from the heat on completion.
What should be prepared from my kitchen to make GOLDEN WINTER ORECCHIETTE?
Baby Potato, Baby Spinach, Button Mushrooms, Carrot, Coconut Cream, Fresh Origanum, NOMU Cajun Rub, Nutritional Yeast, Orecchiette Pasta, Pine Nuts, Red Onion
How many calories does GOLDEN WINTER ORECCHIETTE have?
calories
How much fat content does GOLDEN WINTER ORECCHIETTE have?
grams