Strings of al dente tagliatelle pasta are coated with a homemade garlic bechamel sauce, together with browned ostrich strips, plump peas, & Italian-style hard cheese. Garnished with a fresh medley of herbs.
Creamy Ostrich Pasta
Creamy Ostrich Pasta
with mixed fresh herbs & garlic
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cake Flour
- Fresh Basil
- Fresh Parsley
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Low Fat UHT Milk
- Ostrich
- Ostrich Strips
- Ostrich Stroganoff
- Peas
- Tagliatelle Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SEARED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel and cut into chunks. When hot, sear them until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
CREAMY BECHAMEL
Return the pan to medium heat with a drizzle of oil and 10g butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the flour and cook until lightly golden, 1-2 minutes. Slowly whisk in the milk, making sure there are no lumps. Add 100ml of pasta water and simmer until slightly thickening, 3-4 minutes. Mix in the cooked pasta, the peas, and the browned ostrich. Simmer until warmed through, 2-3 minutes. Loosen with a splash of the pasta water if it’s too thick.
GRAB A BOWL
Bowl up a hearty serving of creamy ostrich pasta, sprinkle over the grated cheese, and the chopped herbs. Enjoy, Chef!
Tagliatelle Pasta - 100g
Ostrich Strips - 150g
Garlic Cloves - 2
Cake Flour - 10g
Low Fat UHT Milk - 100ml
Peas - 50g
Grated Italian-style Hard Cheese - 20ml
Fresh Parsley - 3g
Fresh Basil - 3g
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SEARED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel and cut into chunks. When hot, sear them until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
CREAMY BECHAMEL
Return the pan to medium heat with a drizzle of oil and 20g butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the flour and cook until lightly golden, 1-2 minutes. Slowly whisk in the milk, making sure there are no lumps. Add 200ml of pasta water and simmer until slightly thickening, 3-4 minutes. Mix in the cooked pasta, the peas, and the browned ostrich. Simmer until warmed through, 2-3 minutes. Loosen with a splash of the pasta water if it’s too thick.
GRAB A BOWL
Bowl up a hearty serving of creamy ostrich pasta, sprinkle over the grated cheese, and the chopped herbs. Enjoy, Chef!
Tagliatelle Pasta - 200g
Ostrich Strips - 300g
Garlic Cloves - 4
Cake Flour - 20ml
Low Fat UHT Milk - 200ml
Peas - 100g
Grated Italian-style Hard Cheese - 40ml
Fresh Parsley - 5g
Fresh Basil - 5g
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SEARED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel and cut into chunks. When hot, sear them until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
CREAMY BECHAMEL
Return the pan to medium heat with a drizzle of oil and 30g butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the flour and cook until lightly golden, 1-2 minutes. Slowly whisk in the milk, making sure there are no lumps. Add 300ml of pasta water and simmer until slightly thickening, 4-5 minutes. Mix in the cooked pasta, the peas, and the browned ostrich. Simmer until warmed through, 2-3 minutes. Loosen with a splash of the pasta water if it’s too thick.
GRAB A BOWL
Bowl up a hearty serving of creamy ostrich pasta, sprinkle over the grated cheese, and the chopped herbs. Enjoy, Chef!
Tagliatelle Pasta - 300g
Ostrich Strips - 450g
Garlic Cloves - 6
Cake Flour - 30ml
Low Fat UHT Milk - 300ml
Peas - 150g
Grated Italian-style Hard Cheese - 60ml
Fresh Parsley - 8g
Fresh Basil - 8g
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SEARED OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel and cut into chunks. When hot, sear them until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
CREAMY BECHAMEL
Return the pan to medium heat with a drizzle of oil and 40g butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the flour and cook until lightly golden, 1-2 minutes. Slowly whisk in the milk, making sure there are no lumps. Add 400ml of pasta water and simmer until slightly thickening, 4-5 minutes. Mix in the cooked pasta, the peas, and the browned ostrich. Simmer until warmed through, 2-3 minutes. Loosen with a splash of the pasta water if it’s too thick.
GRAB A BOWL
Bowl up a hearty serving of creamy ostrich pasta, sprinkle over the grated cheese, and the chopped herbs. Enjoy, Chef!
Tagliatelle Pasta - 400g
Ostrich Stroganoff - 600g
Garlic Cloves - 8
Cake Flour - 40ml
Low Fat UHT Milk - 400ml
Peas - 200g
Grated Italian-style Hard Cheese - 80ml
Fresh Parsley - 10g
Fresh Basil - 10g
Woolies Products in this dish
