Double Creamed Mediterranean Pasta (Ucook)

Yields2 Servings
 300 g Butternut Chunks (bite sized)
 4 g Fresh Rosemary (rinsed)
 30 ml Gluten-free Crumbs (anyone you favour)
 10 g Fresh Parsley (rinsed, picked & roughly chopped)
 1 Lemon (zested & cut into wedges)
 160 g Bio XXI Multigrain Fettuccine pasta (Gluten Free)
 1 Onion (peeled & finely diced)
 4 Garlic Cloves (peeled & grated / crushed)
 30 ml Nutritional Yeast
 60 ml Cashew Nut Cream Cheese
 80 g Sun-dried Tomatoes (drain and roughly chopped)
 Salt & Pepper to taste
 Olive oil
1

FRESH HERBS & 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 from the oven on completion.

2

ZESTY QUINOA FLAKES:
Place a nonstick pan over a medium heat (use a deep pan if you have one!)

When hot, toast the gluten-free crumbs for 2-3 minutes until light gold, shifting continuously. On completion, toss through ¾ of the chopped parsley, the lemon zest to taste, and some seasoning.

Remove from the pan and set aside for serving.

3

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.

4

MAKE YOUR CREAMY SAUCE:
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.

5

LEVEL UP:
When the pasta is cooked, drain and return to the pot.

Toss through some oil to further prevent sticking. Add to the pan of sauce and toss to coat. Season to taste with lemon juice, salt, and pepper.

6

YUMMM:
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!

Ingredients

 300 g Butternut Chunks (bite sized)
 4 g Fresh Rosemary (rinsed)
 30 ml Gluten-free Crumbs (anyone you favour)
 10 g Fresh Parsley (rinsed, picked & roughly chopped)
 1 Lemon (zested & cut into wedges)
 160 g Bio XXI Multigrain Fettuccine pasta (Gluten Free)
 1 Onion (peeled & finely diced)
 4 Garlic Cloves (peeled & grated / crushed)
 30 ml Nutritional Yeast
 60 ml Cashew Nut Cream Cheese
 80 g Sun-dried Tomatoes (drain and roughly chopped)
 Salt & Pepper to taste
 Olive oil

Directions

1

FRESH HERBS & 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 from the oven on completion.

2

ZESTY QUINOA FLAKES:
Place a nonstick pan over a medium heat (use a deep pan if you have one!)

When hot, toast the gluten-free crumbs for 2-3 minutes until light gold, shifting continuously. On completion, toss through ¾ of the chopped parsley, the lemon zest to taste, and some seasoning.

Remove from the pan and set aside for serving.

3

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.

4

MAKE YOUR CREAMY SAUCE:
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.

5

LEVEL UP:
When the pasta is cooked, drain and return to the pot.

Toss through some oil to further prevent sticking. Add to the pan of sauce and toss to coat. Season to taste with lemon juice, salt, and pepper.

6

YUMMM:
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!

Double Creamed Mediterranean Pasta (Ucook)
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