Roasted butternut, créme fraîche and garlic are blended together to form a silky smooth sauce, which is then tossed with tender conchiglioni pasta. Topped with herb-seared ostrich slices and finished off with sage brown butter sauce. Divine!
Creamy Butternut Pasta & Ostrich
Creamy Butternut Pasta & Ostrich
with a sage brown butter sauce & créme fraîche
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Butternut
- Conchiglioni Pasta
- Creme Fraiche
- Free-range Ostrich Steak
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- NOMU Provençal Rub
- Ostrich
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
- Butter
YOU BUTTERNUT FORGET TO
Preheat the oven to 200°C. Place the butternut pieces and whole, unpeeled garlic clove on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
COOK THE PASTA
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, reserving a cup of pasta water, and toss through some oil to prevent sticking.
SAGE BROWN BUTTER
When the butternut is halfway, place a pan over a medium heat with 30g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy. On completion, remove from the pan and cover to keep warm.
OSTRICH TIME
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the ostrich steak dry with some paper towel. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the rub to baste the steak. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices and cover to keep warm.
BLEND THE SAUCE
Once the butternut has finished roasting, carefully squeeze the flesh of the roasted garlic into a blender. Add the crème fraîche and ¾ of the roasted butternut. Pulse until smooth. If the sauce is too thick for your liking, add the reserved pasta water in 15ml increments until the desired consistency. Season to taste. On completion, add to the pot of cooked pasta and toss until fully coated in the sauce. Place over a low heat to reheat if necessary.
PLATE IT UP!
Bowl up the creamy pasta. Top with the remaining roasted butternut and the juicy ostrich slices. Drizzle over the brown butter and garnish with the crispy sage leaves. Tuck in, Chef!
Butternut - 250g
Garlic Clove - 1
Conchiglioni Pasta - 125g
Fresh Sage - 5g
Free-range Ostrich Steak - 160g
NOMU Provençal Rub - 5ml
Crème Fraîche - 30ml
YOU BUTTERNUT FORGET TO
Preheat the oven to 200°C. Place the butternut pieces and whole, unpeeled garlic cloves on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
COOK THE PASTA
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, reserving a cup of pasta water, and toss through some oil to prevent sticking.
SAGE BROWN BUTTER
When the butternut is halfway, place a pan over a medium heat with 60g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 2-3 minutes until the butter has a nutty aroma and the leaves are crispy. On completion, remove from the pan and cover to keep warm.
OSTRICH TIME
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the rub to baste the steaks. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices and cover to keep warm.
BLEND THE SAUCE
Once the butternut has finished roasting, carefully squeeze the flesh of the roasted garlic into a blender. Add the crème fraîche and ¾ of the roasted butternut. Pulse until smooth. If the sauce is too thick for your liking, add the reserved pasta water in 15ml increments until the desired consistency. Season to taste. On completion, add to the pot of cooked pasta and toss until fully coated in the sauce. Place over a low heat to reheat if necessary.
PLATE IT UP!
Bowl up the creamy pasta. Top with the remaining roasted butternut and the juicy ostrich slices. Drizzle over the brown butter and garnish with the crispy sage leaves. Tuck in, Chef!
Butternut - 500g
Garlic Cloves - 2
Conchiglioni Pasta - 250g
Fresh Sage - 10g
Free-range Ostrich Steak - 320g
NOMU Provençal Rub - 10ml
Crème Fraîche - 60ml
YOU BUTTERNUT FORGET TO
Preheat the oven to 200°C. Place the butternut pieces and whole, unpeeled garlic cloves on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
COOK THE PASTA
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, reserving a cup of pasta water, and toss through some oil to prevent sticking.
SAGE BROWN BUTTER
When the butternut is halfway, place a pan over a medium heat with 90g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 2-3 minutes until the butter has a nutty aroma and the leaves are crispy. On completion, remove from the pan and cover to keep warm.
OSTRICH TIME
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the rub to baste the steaks. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices and cover to keep warm.
BLEND THE SAUCE
Once the butternut has finished roasting, carefully squeeze the flesh of the roasted garlic into a blender. Add the crème fraîche and ¾ of the roasted butternut. Pulse until smooth. If the sauce is too thick for your liking, add the reserved pasta water in 15ml increments until the desired consistency. Season to taste. On completion, add to the pot of cooked pasta and toss until fully coated in the sauce. Place over a low heat to reheat if necessary.
PLATE IT UP!
Bowl up the creamy pasta. Top with the remaining roasted butternut and the juicy ostrich slices. Drizzle over the brown butter and garnish with the crispy sage leaves. Tuck in, Chef!
Butternut - 750g
Garlic Cloves - 3
Conchiglioni Pasta - 325g
Fresh Sage - 15g
Free-range Ostrich Steak - 480g
NOMU Provençal Rub - 15ml
Crème Fraîche - 85ml
YOU BUTTERNUT FORGET TO
Preheat the oven to 200°C. Place the butternut pieces and whole, unpeeled garlic cloves on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
COOK THE PASTA
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, reserving a cup of pasta water, and toss through some oil to prevent sticking.
SAGE BROWN BUTTER
When the butternut is halfway, place a pan over a medium heat with 120g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 2-3 minutes until the butter has a nutty aroma and the leaves are crispy. On completion, remove from the pan and cover to keep warm.
OSTRICH TIME
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final 1-2 minutes, use a knob of butter and the rub to baste the steaks. Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices and cover to keep warm.
BLEND THE SAUCE
Once the butternut has finished roasting, carefully squeeze the flesh of the roasted garlic into a blender. Add the crème fraîche and ¾ of the roasted butternut. Pulse until smooth. If the sauce is too thick for your liking, add the reserved pasta water in 15ml increments until the desired consistency. Season to taste. On completion, add to the pot of cooked pasta and toss until fully coated in the sauce. Place over a low heat to reheat if necessary.
PLATE IT UP!
Bowl up the creamy pasta. Top with the remaining roasted butternut and the juicy ostrich slices. Drizzle over the brown butter and garnish with the crispy sage leaves. Tuck in, Chef!
Butternut - 1kg
Garlic Cloves - 4
Conchiglioni Pasta - 500g
Fresh Sage - 20g
Free-range Ostrich Steak - 640g
NOMU Provençal Rub - 20ml
Crème Fraîche - 125ml
Woolies Products in this dish
