If you like cheese, you’re going to love this recipe, Chef! Al dente fusilli pasta is coated in a homemade cheese sauce, then topped with buttery slices of NOMU Italian Rub-spiced beef and a parsley-infused cheese crumb. Finished with fresh parsley, toasted nuts, and sided with a sun-dried tomato & feta salad. Cheesy in the best possible way, Chef!
Cheesy Beef Schnitty Pasta
Cheesy Beef Schnitty Pasta
with a herb crumb & a fresh salad
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Beef
- Cake Flour
- Cheesy Crumb
- Danish-style Feta
- Free-Range Beef Schnitzel (without crumb)
- Fresh Parsley
- Fusili Pasta
- Grated Mozzarella & Cheddar Cheese
- Low Fat Fresh Milk
- NOMU Italian Rub
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CHOP-CHOP
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CRUMB
Return the pan to medium-high heat with 10g of butter and a drizzle of oil. Once melted, add the cheesy crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through ½ the chopped parsley. Set aside.
CHEESY SAUCE
Return the pan to medium heat with 10g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Toss through the cooked pasta and loosen with some pasta water if too thick.
SUN-DRIED TOMATO SALAD
In a bowl, toss together the shredded salad leaves, the drained feta, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
BUTTER-BASTED BEEF
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. Rest for 5 minutes before slicing and seasoning.
GATHER AROUND THE TABLE
Dish up the creamy pasta and top with the beef slices and the cheesy crumb. Garnish with the remaining chopped parsley and the toasted nuts. Serve the fresh salad on the side.
Fusili Pasta - 100g
Almonds - 5g
Cheesy Crumb - 60ml
Fresh Parsley - 3g
Cake Flour - 10ml
Low Fat Fresh Milk - 60ml
Grated Mozzarella & Cheddar Cheese - 40g
Salad Leaves - 20g
Danish-style Feta - 20g
Sun-dried Tomatoes - 20g
Free-range Beef Schnitzel (without crumb) - 150g
NOMU Italian Rub - 10ml
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CHOP-CHOP
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CRUMB
Return the pan to medium-high heat with 20g of butter and a drizzle of oil. Once melted, add the cheesy crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through ½ the chopped parsley. Set aside.
CHEESY SAUCE
Return the pan to medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Toss through the cooked pasta and loosen with some pasta water if too thick.
SUN-DRIED TOMATO SALAD
In a bowl, toss together the shredded salad leaves, the drained feta, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
BUTTER-BASTED BEEF
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. Rest for 5 minutes before slicing and seasoning.
GATHER AROUND THE TABLE
Dish up the creamy pasta and top with the beef slices and the cheesy crumb. Garnish with the remaining chopped parsley and the toasted nuts. Serve the fresh salad on the side.
Fusili Pasta - 200g
Almonds - 10g
Cheesy Crumb - 120ml
Fresh Parsley - 5g
Cake Flour - 20ml
Low Fat Fresh Milk - 125ml
Grated Mozzarella & Cheddar Cheese - 80g
Salad Leaves - 40g
Danish-style Feta - 40g
Sun-dried Tomatoes - 40g
Free-range Beef Schnitzel (without crumb) - 300g
NOMU Italian Rub - 20ml
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CHOP-CHOP
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CRUMB
Return the pan to medium-high heat with 30g of butter and a drizzle of oil. Once melted, add the cheesy crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through ½ the chopped parsley. Set aside.
CHEESY SAUCE
Return the pan to medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Toss through the cooked pasta and loosen with some pasta water if too thick.
SUN-DRIED TOMATO SALAD
In a bowl, toss together the shredded salad leaves, the drained feta, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
BUTTER-BASTED BEEF
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches. Rest for 5 minutes before slicing and seasoning.
GATHER AROUND THE TABLE
Dish up the creamy pasta and top with the beef slices and the cheesy crumb. Garnish with the remaining chopped parsley and the toasted nuts. Serve the fresh salad on the side.
Fusili Pasta - 300g
Almonds - 15g
Cheesy Crumb - 180ml
Fresh Parsley - 8g
Cake Flour - 30ml
Low Fat Fresh Milk - 180ml
Grated Mozzarella & Cheddar Cheese - 120g
Salad Leaves - 60g
Danish-style Feta - 60g
Sun-dried Tomatoes - 60g
Free-range Beef Schnitzel (without crumb) - 450g
NOMU Italian Rub - 30ml
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CHOP-CHOP
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CRUMB
Return the pan to medium-high heat with 40g of butter and a drizzle of oil. Once melted, add the cheesy crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through ½ the chopped parsley. Set aside.
CHEESY SAUCE
Return the pan to medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Toss through the cooked pasta and loosen with some pasta water if too thick.
SUN-DRIED TOMATO SALAD
In a bowl, toss together the shredded salad leaves, the drained feta, the chopped sun-dried tomatoes, a drizzle of olive oil, and seasoning. Set aside.
BUTTER-BASTED BEEF
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. You may need to do this step in batches. Rest for 5 minutes before slicing and seasoning.
GATHER AROUND THE TABLE
Dish up the creamy pasta and top with the beef slices and the cheesy crumb. Garnish with the remaining chopped parsley and the toasted nuts. Serve the fresh salad on the side.
Fusili Pasta - 400g
Almonds - 20g
Cheesy Crumb - 240ml
Fresh Parsley - 10g
Cake Flour - 40ml
Low Fat Fresh Milk - 250ml
Grated Mozzarella & Cheddar Cheese - 160g
Salad Leaves - 80g
Danish-style Feta - 80g
Sun-dried Tomatoes - 80g
Free-range Beef Schnitzel (without crumb) - 600g
NOMU Italian Rub - 40ml
Woolies Products in this dish
