Classic cheesy pasta is about to get a South African twist! Sun-dried tomatoes, paprika and biltong are all folded together inside cheesy penne pasta, before being sprinkled with a toasty panko topping and baked. Fresh parsley and spring onions finish off this rich and soul warming dish!
Biltong & Paprika Pasta
Biltong & Paprika Pasta
with sun-dried tomatoes & paprika
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Cake Flour
- Free-range Beef Biltong
- Fresh Cream
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella & Cheddar Cheese Mix
- Low Fat Fresh Milk
- Panko Breadcrumbs
- Paprika
- Penne Pasta
- Spring Onion
- Spring Onions
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Butter
A PENNE FOR YOUR THOUGHTS
Preheat the oven to 200°C. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
OH, CRUMBS!
In a small bowl, combine the breadcrumbs, ¼ of the grated cheese, a knob of melted butter, and some seasoning.
CREAMY BÉCHAMEL
Place a small pot over a medium heat with 40g of butter. Once melted, vigorously whisk in the flour and the paprika to form a roux. Cook out for 1-2 minutes, stirring constantly. On completion, slowly whisk in the milk, the cream, and the remaining grated cheese, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season to taste and pour into a greased baking dish.
MIX, MIX, MIX!
When the pasta is done, add to the baking dish with the béchamel along with the spring onion whites, the grated garlic, ¾ of the chopped sun-dried tomatoes, and the chopped biltong. Mix until fully combined and sprinkle over the breadcrumb mix. Pop in the hot oven and bake for 5-8 minutes until golden.
PASTA NIGHT!
Dish up a hearty helping of the cheesy biltong pasta. Sprinkle over the chopped parsley, the spring onion greens, and the remaining sun-dried tomatoes. Wow, Chef!
Penne Pasta - 100g
Panko Breadcrumbs - 25ml
Grated Mozzarella & Cheddar Cheese Mix - 80g
Cake Flour - 20ml
Paprika - 2,5ml
Low Fat Fresh Milk - 125ml
Fresh Cream - 50ml
Spring Onion - 1
Garlic Clove - 1
Sun-dried Tomatoes - 20g
Free-range Beef Biltong - 50g
Fresh Parsley - 4g
A PENNE FOR YOUR THOUGHTS
Preheat the oven to 200°C. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
OH, CRUMBS!
In a small bowl, combine the breadcrumbs, ¼ of the grated cheese, a knob of melted butter, and some seasoning.
CREAMY BÉCHAMEL
Place a small pot over a medium heat with 80g of butter. Once melted, vigorously whisk in the flour and the paprika to form a roux. Cook out for 1-2 minutes, stirring constantly. On completion, slowly whisk in the milk, the cream, and the remaining grated cheese, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season to taste and pour into a greased baking dish.
MIX, MIX, MIX!
When the pasta is done, add to the baking dish with the béchamel along with the spring onion whites, the grated garlic, ¾ of the chopped sun-dried tomatoes, and the chopped biltong. Mix until fully combined and sprinkle over the breadcrumb mix. Pop in the hot oven and bake for 5-8 minutes until golden.
PASTA NIGHT!
Dish up a hearty helping of the cheesy biltong pasta. Sprinkle over the chopped parsley, the spring onion greens, and the remaining sun-dried tomatoes. Wow, Chef!
Penne Pasta - 200g
Panko Breadcrumbs - 50ml
Grated Mozzarella & Cheddar Cheese Mix - 120g
Cake Flour - 40ml
Paprika - 5ml
Low Fat Fresh Milk - 250ml
Fresh Cream - 100ml
Spring Onions - 2
Garlic Clove - 1
Sun-dried Tomatoes - 40g
Free-range Beef Biltong - 100g
Fresh Parsley - 8g
A PENNE FOR YOUR THOUGHTS
Preheat the oven to 200°C. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
OH, CRUMBS!
In a small bowl, combine the breadcrumbs, ¼ of the grated cheese, a knob of melted butter, and some seasoning.
CREAMY BÉCHAMEL
Place a small pot over a medium heat with 120g of butter. Once melted, vigorously whisk in the flour and the paprika to form a roux. Cook out for 1-2 minutes, stirring constantly. On completion, slowly whisk in the milk, the cream, and the remaining grated cheese, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season to taste and pour into a greased baking dish.
MIX, MIX, MIX!
When the pasta is done, add to the baking dish with the béchamel along with the spring onion whites, the grated garlic, ¾ of the chopped sun-dried tomatoes, and the chopped biltong. Mix until fully combined and sprinkle over the breadcrumb mix. Pop in the hot oven and bake for 5-8 minutes until golden.
PASTA NIGHT!
Dish up a hearty helping of the cheesy biltong pasta. Sprinkle over the chopped parsley, the spring onion greens, and the remaining sun-dried tomatoes. Wow, Chef!
Penne Pasta - 300g
Panko Breadcrumbs - 75ml
Grated Mozzarella & Cheddar Cheese Mix - 240g
Cake Flour - 60ml
Paprika - 7,5ml
Low Fat Fresh Milk - 375ml
Fresh Cream - 150ml
Spring Onions - 3
Garlic Cloves - 2
Sun-dried Tomatoes - 60g
Free-range Beef Biltong - 150g
Fresh Parsley - 12g
A PENNE FOR YOUR THOUGHTS
Preheat the oven to 200°C. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
OH, CRUMBS!
In a small bowl, combine the breadcrumbs, ¼ of the grated cheese, a knob of melted butter, and some seasoning.
CREAMY BÉCHAMEL
Place a small pot over a medium heat with 160g of butter. Once melted, vigorously whisk in the flour and the paprika to form a roux. Cook out for 1-2 minutes, stirring constantly. On completion, slowly whisk in the milk, the cream, and the remaining grated cheese, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season to taste and pour into a greased baking dish.
MIX, MIX, MIX!
When the pasta is done, add to the baking dish with the béchamel along with the spring onion whites, the grated garlic, ¾ of the chopped sun-dried tomatoes, and the chopped biltong. Mix until fully combined and sprinkle over the breadcrumb mix. Pop in the hot oven and bake for 5-8 minutes until golden.
PASTA NIGHT!
Dish up a hearty helping of the cheesy biltong pasta. Sprinkle over the chopped parsley, the spring onion greens, and the remaining sun-dried tomatoes. Wow, Chef!
Penne Pasta - 400g
Panko Breadcrumbs - 100ml
Grated Mozzarella & Cheddar Cheese Mix - 320g
Cake Flour - 80ml
Paprika - 10ml
Low Fat Fresh Milk - 500ml
Fresh Cream - 200ml
Spring Onions - 4
Garlic Cloves - 2
Sun-dried Tomatoes - 80g
Free-range Beef Biltong - 200g
Fresh Parsley - 15g
Woolies Products in this dish
