Who doesn’t love twirling their fork around al dente spaghetti pasta, combined with smoky paprika-infused ostrich mince, coated in a creamy bechamel sauce elevated with notes of tomato paste. Finished with fresh sprinklings of parsley.
Spanish Tomato Ostrich Pasta
Spanish Tomato Ostrich Pasta
with fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Cake Flour
- Fresh Parsley
- Lemon Juice
- Low Fat UHT Milk
- Onion
- Onions
- Ostrich
- Ostrich Mince
- Paprika Spice
- Spaghetti
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
DON’T BE UPSETTI, MAKE SPAGHETTI
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 the pasta water, and toss through a drizzle of olive oil.
MAKE THE PAPRIKA MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the mince and the paprika spice, and work quickly to break it up as the mince starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside.
BUTTER, FLOUR, MILK = BECHAMEL!
Return the pan, wiped down, to medium heat with 10g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
BRING IT ALL TOGETHER
Return the pan with the sauce to medium heat and bring to a simmer. Mix through the cooked pasta, the paprika mince, a sweetener (to taste), the lemon juice (to taste), and seasoning. Loosen with the reserved pasta water until the desired consistency.
PASTA NIGHT, CHEF!
Plate up the paprika ostrich pasta and garnish with the chopped parsley.
Spaghetti - 100g
Onion - 1
Tomato Paste - 30ml
Ostrich Mince - 150g
Paprika Spice - 10ml
Cake Flour - 10ml
Low Fat UHT Milk - 100ml
Lemon Juice - 10ml
Fresh Parsley - 3g
DON’T BE UPSETTI, MAKE SPAGHETTI
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 the pasta water, and toss through a drizzle of olive oil.
MAKE THE PAPRIKA MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the mince and the paprika spice, and work quickly to break it up as the mince starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Season, remove from the pan, and set aside.
BUTTER, FLOUR, MILK = BECHAMEL!
Return the pan, wiped down, to medium heat with 20g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
BRING IT ALL TOGETHER
Return the pan with the sauce to medium heat and bring to a simmer. Mix through the cooked pasta, the paprika mince, a sweetener (to taste), the lemon juice (to taste), and seasoning. Loosen with the reserved pasta water until the desired consistency.
PASTA NIGHT, CHEF!
Plate up the paprika ostrich pasta and garnish with the chopped parsley.
Spaghetti - 200g
Onion - 1
Tomato Paste - 60ml
Ostrich Mince - 300g
Paprika Spice - 20ml
Cake Flour - 20ml
Low Fat UHT Milk - 200ml
Lemon Juice - 20ml
Fresh Parsley - 5g
DON’T BE UPSETTI, MAKE SPAGHETTI
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 the pasta water, and toss through a drizzle of olive oil.
MAKE THE PAPRIKA MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the tomato paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the mince and the paprika spice, and work quickly to break it up as the mince starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Season, remove from the pan, and set aside.
BUTTER, FLOUR, MILK = BECHAMEL!
Return the pan, wiped down, to medium heat with 30g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
BRING IT ALL TOGETHER
Return the pan with the sauce to medium heat and bring to a simmer. Mix through the cooked pasta, the paprika mince, a sweetener (to taste), the lemon juice (to taste), and seasoning. Loosen with the reserved pasta water until the desired consistency.
PASTA NIGHT, CHEF!
Plate up the paprika ostrich pasta and garnish with the chopped parsley.
Spaghetti - 300g
Onions - 2
Tomato Paste - 90ml
Ostrich Mince - 450g
Paprika Spice - 30ml
Cake Flour - 30ml
Low Fat UHT Milk - 300ml
Lemon Juice - 30ml
Fresh Parsley - 8g
DON’T BE UPSETTI, MAKE SPAGHETTI
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 the pasta water, and toss through a drizzle of olive oil.
MAKE THE PAPRIKA MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the tomato paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the mince and the paprika spice, and work quickly to break it up as the mince starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
BUTTER, FLOUR, MILK = BECHAMEL!
Return the pan, wiped down, to medium heat with 40g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
BRING IT ALL TOGETHER
Return the pan with the sauce to medium heat and bring to a simmer. Mix through the cooked pasta, the paprika mince, a sweetener (to taste), the lemon juice (to taste), and seasoning. Loosen with the reserved pasta water until the desired consistency.
PASTA NIGHT, CHEF!
Plate up the paprika ostrich pasta and garnish with the chopped parsley.
Spaghetti - 400g
Onions - 2
Tomato Paste - 125ml
Ostrich Mince - 600g
Paprika Spice - 40ml
Cake Flour - 40ml
Low Fat UHT Milk - 400ml
Lemon Juice - 40ml
Fresh Parsley - 10g
Woolies Products in this dish
