eCook Meal
Herman’s Curried Fusion Pasta
with asparagus, lemon & whipped goat’s cheese
A fusion feast! Fresh fettuccine pasta is coated in a saucy tomato curry sauce. Topped with charred asparagus shards, dolloped with goat’s cheese and sprinkled with pine nuts.
Serving guide
Choose your portion size.
BOIL
Boil the kettle. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss through some oil to prevent sticking.
TOASTY NUTS
Place the pine nuts in a deep pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SAUCY SAUCY!
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 4-5 minutes until soft and translucent. Add the grated Garlic and the chopped Chilli (to taste) and fry for a further 1-2 minutes, shifting constantly, until fragrant. Mix through the Indian rub and sauté for 1 minute. Pour in the passata, a sweetener of choice and ½ the chopped pickled peppers. Lower the heat and simmer for 4-5 minutes until slightly thickened. Loosen with the reserved pasta water until a saucy consistency. Stir in the juice of 1 lemon wedge and seasoning.
TANGY GREENS
Toss the Asparagus in some oil and seasoning. Place a pan or griddle pan over a high heat with a drizzle of oil. When hot, fry the asparagus for 3-4 minutes until slightly charred and cooked al dente. Remove from the heat on completion. Season with ½ the lemon zest and a squeeze of lemon juice.
CREAM & COMBINE
In a small bowl, beat the goat’s cheese, the remaining Lemon zest, a squeeze of lemon juice, and seasoning, using a whisk or fork. Loosen with water in 5ml increments until a smooth consistency. Stir the cooked pasta through the tomato sauce until well coated and heated through.
ENJOY!
Bowl up a generous helping of the saucy pasta. Top with the tangy Asparagus and the remaining pickled peppers. Dollop over the whipped goat’s cheese and sprinkle with toasted pine nuts. Well done, Chef!
BOIL
Boil the kettle. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss through some oil to prevent sticking.
TOASTY NUTS
Place the pine nuts in a deep pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SAUCY SAUCY!
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 5-6 minutes until soft and translucent. Add the grated Garlic and the chopped Chilli (to taste) and fry for a further 1-2 minutes, shifting constantly, until fragrant. Mix through the Indian rub and sauté for 1 minute. Pour in the passata, a sweetener of choice and ½ the chopped pickled peppers. Lower the heat and simmer for 5-6 minutes until slightly thickened. Loosen with the reserved pasta water until a saucy consistency. Stir in the juice of 2 lemon wedges and seasoning.
TANGY GREENS
Toss the Asparagus in some oil and seasoning. Place a pan or griddle pan over a high heat with a drizzle of oil. When hot, fry the asparagus for 3-4 minutes until slightly charred and cooked al dente. Remove from the heat on completion. Season with ½ the lemon zest and a squeeze of lemon juice.
CREAM & COMBINE
In a small bowl, beat the goat’s cheese, the remaining Lemon zest, a squeeze of lemon juice, and seasoning, using a whisk or fork. Loosen with water in 5ml increments until a smooth consistency. Stir the cooked pasta through the tomato sauce until well coated and heated through.
ENJOY!
Bowl up a generous helping of the saucy pasta. Top with the tangy Asparagus and the remaining pickled peppers. Dollop over the whipped goat’s cheese and sprinkle with toasted pine nuts. Well done, Chef!
BOIL
Boil the kettle. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss through some oil to prevent sticking.
TOASTY NUTS
Place the pine nuts in a deep pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SAUCY SAUCY!
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 6-7 minutes until soft and translucent. Add the grated Garlic and the chopped Chilli (to taste) and fry for a further 1-2 minutes, shifting constantly, until fragrant. Mix through the Indian rub and sauté for 1 minute. Pour in the passata, a sweetener of choice and ½ the chopped pickled peppers. Lower the heat and simmer for 6-7 minutes until slightly thickened. Loosen with the reserved pasta water until a saucy consistency. Stir in the juice of 3 lemon wedges and seasoning.
TANGY GREENS
Toss the Asparagus in some oil and seasoning. Place a pan or griddle pan over a high heat with a drizzle of oil. When hot, fry the asparagus for 4-5 minutes until slightly charred and cooked al dente. Remove from the heat on completion. Season with ½ the lemon zest and a squeeze of lemon juice.
CREAM & COMBINE
In a small bowl, beat the goat’s cheese, the remaining Lemon zest, a squeeze of lemon juice, and seasoning, using a whisk or fork. Loosen with water in 5ml increments until a smooth consistency. Stir the cooked pasta through the tomato sauce until well coated and heated through.
ENJOY!
Bowl up a generous helping of the saucy pasta. Top with the tangy Asparagus and the remaining pickled peppers. Dollop over the whipped goat’s cheese and sprinkle with toasted pine nuts. Well done, Chef!
BOIL
Boil the kettle. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss through some oil to prevent sticking.
TOASTY NUTS
Place the pine nuts in a deep pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SAUCY SAUCY!
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 6-7 minutes until soft and translucent. Add the grated Garlic and the chopped Chilli (to taste) and fry for a further 1-2 minutes, shifting constantly, until fragrant. Mix through the Indian rub and sauté for 1 minute. Pour in the passata, a sweetener of choice and ½ the chopped pickled peppers. Lower the heat and simmer for 7-8 minutes until slightly thickened. Loosen with the reserved pasta water until a saucy consistency. Stir in the juice of 4 lemon wedges and seasoning.
TANGY GREENS
Toss the Asparagus in some oil and seasoning. Place a pan or griddle pan over a high heat with a drizzle of oil. When hot, fry the asparagus for 5-6 minutes until slightly charred and cooked al dente. Remove from the heat on completion. Season with ½ the lemon zest and a squeeze of lemon juice.
CREAM & COMBINE
In a small bowl, beat the goat’s cheese, the remaining Lemon zest, a squeeze of lemon juice, and seasoning, using a whisk or fork. Loosen with water in 5ml increments until a smooth consistency. Stir the cooked pasta through the tomato sauce until well coated and heated through.
ENJOY!
Bowl up a generous helping of the saucy pasta. Top with the tangy Asparagus and the remaining pickled peppers. Dollop over the whipped goat’s cheese and sprinkle with toasted pine nuts. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R437.48
for 4 servings · R109.37 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Pine Nuts needs 40 gRaw Pine Nuts 100 g 100 g at R144.99 · 40% of packR58.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Fresh Fettuccine Pasta needs 500 gFettuccine Pasta 250 g 250 g at R54.99 · 2.0× packsR109.98
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Chevin Goat's Cheese needs 120 gChevin Goat's Full Fat Cheese with Garlic & Herbs 100 g 100 g at R62.99 · 1.20× packR75.59
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Asparagus needs 400 gBaby Corn 100 g 100 g at R31.99 · 4.0× packsR127.96
Not in the Woolies basket — source these elsewhere:
- Pickled Bell Peppers
- Tomato Passata
- NOMU Indian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Herman’s Curried Fusion Pasta?
The preparation time for Herman’s Curried Fusion Pasta with asparagus, lemon & whipped goat’s cheese is between 15 and 30 minutes.
What is the total time required to make Herman’s Curried Fusion Pasta with asparagus, lemon & whipped goat’s cheese?
The total time required to make Herman’s Curried Fusion Pasta with asparagus, lemon & whipped goat’s cheese is between 40 and 60 minutes.
How many servings does Herman’s Curried Fusion Pasta provide?
4 servings
What are the main ingredients in Herman’s Curried Fusion Pasta?
Asparagus, Chevin Goats Cheese, Chilli, Fettuccine Pasta, Garlic, Lemon, NOMU Indian Rub, Onion, Pickled Bell Peppers, Pine Nuts, Tomato Passata
What is the nutritional information of Herman’s Curried Fusion Pasta?
Calories: 689, Carbs: 106 grams, Fat: grams, Protein: 32 grams, Sugar: 24 grams, Salt: 522 grams
How do I prepare Herman’s Curried Fusion Pasta?
ENJOY!: Bowl up a generous helping of the saucy pasta. Top with the tangy asparagus and the remaining pickled peppers. Dollop over the whipped goat’s cheese and sprinkle with toasted pine nuts. Well done, Chef! BOIL: Boil the kettle. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss through some oil to prevent sticking. SAUCY SAUCY!: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 5-6 minutes until soft and translucent. Add the grated garlic and the chopped chilli (to taste) and fry for a further 1-2 minutes, shifting constantly, until fragrant. Mix through the Indian rub and sauté for 1 minute. Pour in the passata, a sweetener of choice and ½ the chopped pickled peppers. Lower the heat and simmer for 5-6 minutes until slightly thickened. Loosen with the reserved pasta water until a saucy consistency. Stir in the juice of 2 lemon wedges and seasoning. TANGY GREENS: Toss the asparagus in some oil and seasoning. Place a pan or griddle pan over a high heat with a drizzle of oil. When hot, fry the asparagus for 3-4 minutes until slightly charred and cooked al dente. Remove from the heat on completion. Season with ½ the lemon zest and a squeeze of lemon juice. CREAM & COMBINE: In a small bowl, beat the goat’s cheese, the remaining lemon zest, a squeeze of lemon juice, and seasoning, using a whisk or fork. Loosen with water in 5ml increments until a smooth consistency. Stir the cooked pasta through the tomato sauce until well coated and heated through. TOASTY NUTS: Place the pine nuts in a deep pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
What should be prepared from my kitchen to make Herman’s Curried Fusion Pasta?
Asparagus, Chevin Goats Cheese, Chilli, Fettuccine Pasta, Garlic, Lemon, NOMU Indian Rub, Onion, Pickled Bell Peppers, Pine Nuts, Tomato Passata
How many calories does Herman’s Curried Fusion Pasta have?
689 calories
How much fat content does Herman’s Curried Fusion Pasta have?
grams