eCook Meal
Biltong & Paprika Pasta
with sun-dried tomatoes & paprika
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R172.58
for 4 servings · R43.15 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Paprika needs 10 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Penne Pasta needs 400 gPenne Pasta 500 g 500 g at R22.99 · 80% of packR18.39
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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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Free-range Beef Biltong needs 200 gFree Range Beef Biltong Powder 80 g 80 g at R34.99 · 2.5× packsR87.48
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Low Fat Fresh Milk needs 500 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 25% of packR9.75
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
- Cake Flour
- Grated Mozzarella & Cheddar Cheese Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Biltong & Paprika Pasta?
The preparation time for Biltong & Paprika Pasta with sun-dried tomatoes & paprika is between 15 and 30 minutes.
What is the total time required to make Biltong & Paprika Pasta with sun-dried tomatoes & paprika?
The total time required to make Biltong & Paprika Pasta with sun-dried tomatoes & paprika is between 30 and 45 minutes.
How many servings does Biltong & Paprika Pasta provide?
4 servings
What are the main ingredients in Biltong & Paprika Pasta?
Beef, Beef Biltong, Cake Flour, Cream, Garlic, Milk, Mozzarella & Cheddar Cheese Mix, Panko Breadcrumb, Paprika, Parsley, Penne Pasta, Spring Onion, Tomato
What is the nutritional information of Biltong & Paprika Pasta?
Calories: 1202, Carbs: 112 grams, Fat: grams, Protein: 68.8 grams, Sugar: 18.5 grams, Salt: 1274 grams
How do I prepare Biltong & Paprika Pasta?
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. 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. 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! 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. OH, CRUMBS!: In a small bowl, combine the breadcrumbs, ¼ of the grated cheese, a knob of melted butter, and some seasoning.
What should be prepared from my kitchen to make Biltong & Paprika Pasta?
Beef, Beef Biltong, Cake Flour, Cream, Garlic, Milk, Mozzarella & Cheddar Cheese Mix, Panko Breadcrumb, Paprika, Parsley, Penne Pasta, Spring Onion, Tomato
How many calories does Biltong & Paprika Pasta have?
1202 calories
How much fat content does Biltong & Paprika Pasta have?
grams