With pasta, you’re always guaranteed an easy-to-eat dish that’s rich in flavours but straightforward to prepare. The same is true for this creamy fettuccine number: browned ostrich mince is swirled with flavours of tomato, Spanish spices, crunchy green beans & garlic, then elevated with homemade bechamel. Topped with sprinklings of cheese & fresh oregano.
Creamy Paprika Ostrich Tagliatelle
Creamy Paprika Ostrich Tagliatelle
with crunchy green beans & balsamic reduction
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Balsamic Reduction
- Cake Flour
- Cooked Chopped Tomato
- Free-range Ostrich Mince
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Beans
- Low Fat UHT Milk
- Onion
- Onions
- Ostrich
- Spice Mix
- Tagliatelle Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Butter
- Seasoning (salt & pepper)
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.
MMMINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally).
SAUCY MINCE
Add the Onion to the mince and fry until soft, 3-4 minutes. Add the garlic and the spice mix. Fry until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water. Simmer until reduced and slightly thickening, 10-12 minutes. In the final 3-4 minutes, add the green beans and cook until slightly soft but still crunchy. Add a sweetener and seasoning. Remove from the heat.
SOME CREAMINESS
Place a pan over medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Remove from the heat and mix in the saucy mince.
ALL TOGETHER
Return the pot of pasta to low heat. Add the creamy mince. Mix until combined and warmed through.
DINNER IS READY
Make a bed of the creamy pasta, sprinkle over the hard cheese, and drizzle over the balsamic reduction. Garnish with the oregano.
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.
MMMINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally).
SAUCY MINCE
Add the Onion to the mince and fry until soft, 3-4 minutes. Add the garlic and the spice mix. Fry until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water. Simmer until reduced and slightly thickening, 10-12 minutes. In the final 3-4 minutes, add the green beans and cook until slightly soft but still crunchy. Add a sweetener and seasoning. Remove from the heat.
SOME CREAMINESS
Place a pan over medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Remove from the heat and mix in the saucy mince.
ALL TOGETHER
Return the pot of pasta to low heat. Add the creamy mince. Mix until combined and warmed through.
DINNER IS READY
Make a bed of the creamy pasta, sprinkle over the hard cheese, and drizzle over the balsamic reduction. Garnish with the oregano.
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.
MMMINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally).
SAUCY MINCE
Add the Onions to the mince and fry until soft, 4-5 minutes. Add the garlic and the spice mix. Fry until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and 600ml [800ml]|#7DA0D7 of water. Simmer until reduced and slightly thickening, 12-15 minutes. In the final 4-5 minutes, add the green beans and cook until slightly soft but still crunchy. Add a sweetener and seasoning. Remove from the heat.
SOME CREAMINESS
Place a pan over medium heat with 60g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Remove from the heat and mix in the saucy mince.
ALL TOGETHER
Return the pot of pasta to low heat. Add the creamy mince. Mix until combined and warmed through.
DINNER IS READY
Make a bed of the creamy pasta, sprinkle over the hard cheese, and drizzle over the balsamic reduction. Garnish with the oregano.
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.
MMMINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally).
SAUCY MINCE
Add the Onions to the mince and fry until soft, 4-5 minutes. Add the garlic and the spice mix. Fry until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and 600ml [800ml]|#7DA0D7 of water. Simmer until reduced and slightly thickening, 12-15 minutes. In the final 4-5 minutes, add the green beans and cook until slightly soft but still crunchy. Add a sweetener and seasoning. Remove from the heat.
SOME CREAMINESS
Place a pan over medium heat with 60g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Remove from the heat and mix in the saucy mince.
ALL TOGETHER
Return the pot of pasta to low heat. Add the creamy mince. Mix until combined and warmed through.
DINNER IS READY
Make a bed of the creamy pasta, sprinkle over the hard cheese, and drizzle over the balsamic reduction. Garnish with the oregano.
Frequently Asked Questions
What is the preparation time for Creamy Paprika Ostrich Tagliatelle?
The preparation time for Creamy Paprika Ostrich Tagliatelle with crunchy green beans & balsamic reduction is between 25 and 40 minutes.
What is the total time required to make Creamy Paprika Ostrich Tagliatelle with crunchy green beans & balsamic reduction?
The total time required to make Creamy Paprika Ostrich Tagliatelle with crunchy green beans & balsamic reduction is between 45 and 60 minutes.
How many servings does Creamy Paprika Ostrich Tagliatelle provide?
4 servings
What are the main ingredients in Creamy Paprika Ostrich Tagliatelle?
Balsamic Reduction, Cake Flour, Cooked Chopped Tomato, Free-range Ostrich Mince, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Beans, Low Fat UHT Milk, Onion, Onions, Ostrich, Spice Mix, Tagliatelle Pasta
What is the nutritional information of Creamy Paprika Ostrich Tagliatelle?
Calories: 1012, Carbs: 123 grams, Fat: grams, Protein: 57.7 grams, Sugar: 34.7 grams, Salt: 1195 grams
How do I prepare Creamy Paprika Ostrich Tagliatelle?
SAUCY MINCE: Add the onion to the mince and fry until soft, 3-4 minutes. Add the garlic and the spice mix. Fry until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and 200ml [400ml]|#7DA0D7 of water. Simmer until reduced and slightly thickening, 10-12 minutes. In the final 3-4 minutes, add the green beans and cook until slightly soft but still crunchy. Add a sweetener and seasoning. Remove from the heat. MMMINCE: Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). 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. SOME CREAMINESS: Place a pan over medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Remove from the heat and mix in the saucy mince. DINNER IS READY: Make a bed of the creamy pasta, sprinkle over the hard cheese, and drizzle over the balsamic reduction. Garnish with the oregano. ALL TOGETHER: Return the pot of pasta to low heat. Add the creamy mince. Mix until combined and warmed through.
What should be prepared from my kitchen to make Creamy Paprika Ostrich Tagliatelle?
Balsamic Reduction, Cake Flour, Cooked Chopped Tomato, Free-range Ostrich Mince, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Green Beans, Low Fat UHT Milk, Onion, Onions, Ostrich, Spice Mix, Tagliatelle Pasta
How many calories does Creamy Paprika Ostrich Tagliatelle have?
1012 calories
How much fat content does Creamy Paprika Ostrich Tagliatelle have?
grams
Woolies Products in this dish
