Gnocchi pasta shells are immersed in a luxurious dill-yoghurt sauce elevated with garlic & raisins and blended to silky smooth perfection. All of this goodness is then topped with cumin-spiced ostrich mince and crumbled with goat’s cheese. Finished off with a sprinkle of toasted almonds & pine nuts and garnished with fresh dill & lemon juice.
Spiced Ostrich Pasta & Dill Yoghurt
Spiced Ostrich Pasta & Dill Yoghurt
with toasted pine nuts & almonds
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Chevin Goats Cheese
- Free-range Ostrich Mince
- Fresh Dill
- Garlic Clove/s
- Garlic Cloves
- Gnocchi Pasta Shells
- Lemon Juice
- Low Fat Plain Yoghurt
- Mixed Nuts
- Onion
- Onions
- Ostrich
- Raisins
- Spiced Cumin
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Blender
- Butter
COOK THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserve 1 cup of pasta water, and toss through a drizzle of olive oil.
TOAST THE NUTS
Place the nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
SAVOURY Raisins
Return the pan to medium heat with a drizzle of oil. Fry the Raisins and the garlic until fragrant, 1-2 minutes. Remove from the pan and place in a blender.
SPICY Ostrich MINCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Add the Onion and fry until browned and the onion is soft, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the spiced cumin and a knob of butter. Remove from the heat and season.
DILL-YOGHURT SAUCE
To the blender, add ¾ of the dill, the yoghurt, and a splash of the pasta water. Blend until combined. Mix the dill-yoghurt sauce through the pasta and add the reserved pasta water to loosen if necessary. Add ½ the lemon juice (to taste).
GOAT’S CHEESE
In a small bowl, combine the goat’s cheese with the remaining lemon juice (to taste). Roughly chop the remaining dill.
DINNER IS SERVED
Make a bed of creamy pasta, top with the spiced mince, and crumble over the tangy goat’s cheese. Sprinkle over the nuts and garnish with the remaining dill. Enjoy, Chef!
COOK THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserve 1 cup of pasta water, and toss through a drizzle of olive oil.
TOAST THE NUTS
Place the nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
SAVOURY Raisins
Return the pan to medium heat with a drizzle of oil. Fry the Raisins and the garlic until fragrant, 1-2 minutes. Remove from the pan and place in a blender.
SPICY Ostrich MINCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Add the Onion and fry until browned and the onion is soft, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the spiced cumin and a knob of butter. Remove from the heat and season.
DILL-YOGHURT SAUCE
To the blender, add ¾ of the dill, the yoghurt, and a splash of the pasta water. Blend until combined. Mix the dill-yoghurt sauce through the pasta and add the reserved pasta water to loosen if necessary. Add ½ the lemon juice (to taste).
GOAT’S CHEESE
In a small bowl, combine the goat’s cheese with the remaining lemon juice (to taste). Roughly chop the remaining dill.
DINNER IS SERVED
Make a bed of creamy pasta, top with the spiced mince, and crumble over the tangy goat’s cheese. Sprinkle over the nuts and garnish with the remaining dill. Enjoy, Chef!
COOK THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserve 2 cups of pasta water, and toss through a drizzle of olive oil.
TOAST THE NUTS
Place the nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
SAVOURY Raisins
Return the pan to medium heat with a drizzle of oil. Fry the Raisins and the garlic until fragrant, 1-2 minutes. Remove from the pan and place in a blender.
SPICY Ostrich MINCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Add the Onion and fry until browned and the onion is soft, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the spiced cumin and a knob of butter. Remove from the heat and season.
DILL-YOGHURT SAUCE
To the blender, add ¾ of the dill, the yoghurt, and a splash of the pasta water. Blend until combined. Mix the dill-yoghurt sauce through the pasta and add the reserved pasta water to loosen if necessary. Add ½ the lemon juice (to taste).
GOAT’S CHEESE
In a small bowl, combine the goat’s cheese with the remaining lemon juice (to taste). Roughly chop the remaining dill.
DINNER IS SERVED
Make a bed of creamy pasta, top with the spiced mince, and crumble over the tangy goat’s cheese. Sprinkle over the nuts and garnish with the remaining dill. Enjoy, Chef!
COOK THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserve 2 cups of pasta water, and toss through a drizzle of olive oil.
TOAST THE NUTS
Place the nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
SAVOURY Raisins
Return the pan to medium heat with a drizzle of oil. Fry the Raisins and the garlic until fragrant, 1-2 minutes. Remove from the pan and place in a blender.
SPICY Ostrich MINCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Add the Onion and fry until browned and the onion is soft, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the spiced cumin and a knob of butter. Remove from the heat and season.
DILL-YOGHURT SAUCE
To the blender, add ¾ of the dill, the yoghurt, and a splash of the pasta water. Blend until combined. Mix the dill-yoghurt sauce through the pasta and add the reserved pasta water to loosen if necessary. Add ½ the lemon juice (to taste).
GOAT’S CHEESE
In a small bowl, combine the goat’s cheese with the remaining lemon juice (to taste). Roughly chop the remaining dill.
DINNER IS SERVED
Make a bed of creamy pasta, top with the spiced mince, and crumble over the tangy goat’s cheese. Sprinkle over the nuts and garnish with the remaining dill. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Spiced Ostrich Pasta & Dill Yoghurt?
The preparation time for Spiced Ostrich Pasta & Dill Yoghurt with toasted pine nuts & almonds is between 30 and 45 minutes.
What is the total time required to make Spiced Ostrich Pasta & Dill Yoghurt with toasted pine nuts & almonds?
The total time required to make Spiced Ostrich Pasta & Dill Yoghurt with toasted pine nuts & almonds is between 40 and 55 minutes.
How many servings does Spiced Ostrich Pasta & Dill Yoghurt provide?
4 servings
What are the main ingredients in Spiced Ostrich Pasta & Dill Yoghurt?
Chevin Goats Cheese, Free-range Ostrich Mince, Fresh Dill, Garlic Clove/s, Garlic Cloves, Gnocchi Pasta Shells, Lemon Juice, Low Fat Plain Yoghurt, Mixed Nuts, Onion, Onions, Ostrich, Raisins, Spiced Cumin
What is the nutritional information of Spiced Ostrich Pasta & Dill Yoghurt?
Calories: 1057, Carbs: 115 grams, Fat: grams, Protein: 64.6 grams, Sugar: 20.3 grams, Salt: 422 grams
How do I prepare Spiced Ostrich Pasta & Dill Yoghurt?
DINNER IS SERVED: Make a bed of creamy pasta, top with the spiced mince, and crumble over the tangy goat’s cheese. Sprinkle over the nuts and garnish with the remaining dill. Enjoy, Chef! GOAT’S CHEESE: In a small bowl, combine the goat’s cheese with the remaining lemon juice (to taste). Roughly chop the remaining dill. DILL-YOGHURT SAUCE: To the blender, add ¾ of the dill, the yoghurt, and a splash of the pasta water. Blend until combined. Mix the dill-yoghurt sauce through the pasta and add the reserved pasta water to loosen if necessary. Add ½ the lemon juice (to taste). SPICY OSTRICH MINCE: Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Add the onion and fry until browned and the onion is soft, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, add the spiced cumin and a knob of butter. Remove from the heat and season. SAVOURY RAISINS: Return the pan to medium heat with a drizzle of oil. Fry the raisins and the garlic until fragrant, 1-2 minutes. Remove from the pan and place in a blender. TOAST THE NUTS: Place the nuts in a pan over medium heat. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside. COOK THE PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserve 1 cup of pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Spiced Ostrich Pasta & Dill Yoghurt?
Chevin Goats Cheese, Free-range Ostrich Mince, Fresh Dill, Garlic Clove/s, Garlic Cloves, Gnocchi Pasta Shells, Lemon Juice, Low Fat Plain Yoghurt, Mixed Nuts, Onion, Onions, Ostrich, Raisins, Spiced Cumin
How many calories does Spiced Ostrich Pasta & Dill Yoghurt have?
1057 calories
How much fat content does Spiced Ostrich Pasta & Dill Yoghurt have?
grams
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