What are the main ingredients in Dreamy Tomato Ostrich Penne?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter, Paper Towel

What is the nutritional information of Dreamy Tomato Ostrich Penne?

Calories: 975, Carbs: 99 grams, Fat: grams, Protein: 60.4 grams, Sugar: 16 grams, Salt: 445 grams

How do I prepare Dreamy Tomato Ostrich Penne?

TOASTED SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BOILING AWAY: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil. SIZZLING STRIPS: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. THE FINAL TOUCH: When the sauce is reduced, add the rinsed spinach until wilted. Add the cooked ostrich, ½ the picked oregano, seasoning, and a sweetener. Just before serving, toss the cooked pasta through ½ the sauce. GET THE SAUCE GOING: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the chopped mushrooms and fry until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and a knob of butter, and fry until fragrant, 1-2 minutes (shifting constantly). Stir in the passata and the cream. Simmer until slightly reduced, 6-8 minutes. EAT UP!: Plate up the pasta and top with the remaining creamy sauce. Sprinkle over the remaining oregano, the grated cheese, and the toasted sunflower seeds. Finish off with a grind of pepper. Great work, Chef!

What should be prepared from my kitchen to make Dreamy Tomato Ostrich Penne?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter, Paper Towel

Dreamy Tomato Ostrich Penne

Name: Dreamy Tomato Ostrich Penne
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter; Paper Towel

A simple, delicious one-pot wonder. Penne pasta served with a creamy passata sauce, fresh oregano, ostrich strips & onion. Sprinkled with sunflower seeds and grated Italian-style cheese. Count me in!

Dreamy Tomato Ostrich Penne

with fresh oregano & grated Italian-style cheese

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Free-Range Ostrich Strips
Fresh Cream
Fresh Oregano
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Onion
Onions
Ostrich
Penne Pasta
Spinach
Sunflower Seeds
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter
Paper Towel

Serves 1

BOILING AWAY
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
GET THE SAUCE GOING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the chopped mushrooms and fry until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and a knob of butter, and fry until fragrant, 1-2 minutes (shifting constantly). Stir in the passata and the cream. Simmer until slightly reduced, 5-7 minutes.
THE FINAL TOUCH
When the sauce is reduced, add the rinsed spinach until wilted. Add the cooked ostrich, ½ the picked oregano, seasoning, and a sweetener. Just before serving, toss the cooked pasta through ½ the sauce.
EAT UP!
Plate up the pasta and top with the remaining creamy sauce. Sprinkle over the remaining oregano, the grated cheese, and the toasted sunflower seeds. Finish off with a grind of pepper. Great work, Chef!

Penne Pasta - 100g
Sunflower Seeds - 10g
Free-range Ostrich Strips - 150g
Onion - 1
Button Mushrooms - 65g
Garlic Clove - 1
Tomato Passata - 100ml
Fresh Cream - 50ml
Spinach - 20g
Fresh Oregano - 3g
Grated Italian-style Hard Cheese - 30ml

Download the Recipe

Serves 2

BOILING AWAY
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
GET THE SAUCE GOING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the chopped mushrooms and fry until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and a knob of butter, and fry until fragrant, 1-2 minutes (shifting constantly). Stir in the passata and the cream. Simmer until slightly reduced, 6-8 minutes.
THE FINAL TOUCH
When the sauce is reduced, add the rinsed spinach until wilted. Add the cooked ostrich, ½ the picked oregano, seasoning, and a sweetener. Just before serving, toss the cooked pasta through ½ the sauce.
EAT UP!
Plate up the pasta and top with the remaining creamy sauce. Sprinkle over the remaining oregano, the grated cheese, and the toasted sunflower seeds. Finish off with a grind of pepper. Great work, Chef!

Penne Pasta - 200g
Sunflower Seeds - 20g
Free-range Ostrich Strips - 300g
Onion - 1
Button Mushrooms - 125g
Garlic Clove - 1
Tomato Passata - 200ml
Fresh Cream - 100ml
Spinach - 40g
Fresh Oregano - 5g
Grated Italian-style Hard Cheese - 60ml

Download the Recipe

Serves 3

BOILING AWAY
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
GET THE SAUCE GOING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the chopped mushrooms and fry until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and a knob of butter, and fry until fragrant, 1-2 minutes (shifting constantly). Stir in the passata and the cream. Simmer until slightly reduced, 7-9 minutes.
THE FINAL TOUCH
When the sauce is reduced, add the rinsed spinach until wilted. Add the cooked ostrich, ½ the picked oregano, seasoning, and a sweetener. Just before serving, toss the cooked pasta through ½ the sauce.
EAT UP!
Plate up the pasta and top with the remaining creamy sauce. Sprinkle over the remaining oregano, the grated cheese, and the toasted sunflower seeds. Finish off with a grind of pepper. Great work, Chef!

Penne Pasta - 300g
Sunflower Seeds - 30g
Free-range Ostrich Strips - 450g
Onions - 2
Button Mushrooms - 190g
Garlic Cloves - 2
Tomato Passata - 300ml
Fresh Cream - 150ml
Spinach - 60g
Fresh Oregano - 8g
Grated Italian-style Hard Cheese - 90ml

Download the Recipe

Serves 4

BOILING AWAY
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
GET THE SAUCE GOING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the chopped mushrooms and fry until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and a knob of butter, and fry until fragrant, 1-2 minutes (shifting constantly). Stir in the passata and the cream. Simmer until slightly reduced, 8-10 minutes.
THE FINAL TOUCH
When the sauce is reduced, add the rinsed spinach until wilted. Add the cooked ostrich, ½ the picked oregano, seasoning, and a sweetener. Just before serving, toss the cooked pasta through ½ the sauce.
EAT UP!
Plate up the pasta and top with the remaining creamy sauce. Sprinkle over the remaining oregano, the grated cheese, and the toasted sunflower seeds. Finish off with a grind of pepper. Great work, Chef!