Biltong & Paprika Pasta

Classic cheesy pasta is about to get a South African twist! Sun-dried tomatoes, paprika and biltong are all folded together inside cheesy penne pasta, before being sprinkled with a toasty panko topping and baked. Fresh parsley and spring onions finish off this rich and soul warming dish!

Biltong & Paprika Pasta

with sun-dried tomatoes & paprika

4.7

54 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Milk (optional)
  • Butter
Photo of Biltong & Paprika Pasta

  1. A PENNE FOR YOUR THOUGHTS

    Preheat the oven to 200°C. 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 and toss through some olive oil to prevent sticking.

  2. OH, CRUMBS!

    In a small bowl, combine the breadcrumbs, ¼ of the grated cheese, a knob of melted butter, and some seasoning.

  3. CREAMY BÉCHAMEL

    Place a small pot over a medium heat with 40g of butter. Once melted, vigorously whisk in the flour and the Paprika to form a roux. Cook out for 1-2 minutes, stirring constantly. On completion, slowly whisk in the milk, the cream, and the remaining grated cheese, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season to taste and pour into a greased baking dish.

  4. MIX, MIX, MIX!

    When the pasta is done, add to the baking dish with the béchamel along with the Spring Onion whites, the grated garlic, ¾ of the chopped Sun-Dried Tomatoes, and the chopped biltong. Mix until fully combined and sprinkle over the breadcrumb mix. Pop in the hot oven and bake for 5-8 minutes until golden.

  5. PASTA NIGHT!

    Dish up a hearty helping of the cheesy biltong pasta. Sprinkle over the chopped parsley, the Spring Onion greens, and the remaining Sun-Dried Tomatoes. Wow, Chef!

Download the Recipe

  1. A PENNE FOR YOUR THOUGHTS

    Preheat the oven to 200°C. 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 and toss through some olive oil to prevent sticking.

  2. OH, CRUMBS!

    In a small bowl, combine the breadcrumbs, ¼ of the grated cheese, a knob of melted butter, and some seasoning.

  3. CREAMY BÉCHAMEL

    Place a small pot over a medium heat with 80g of butter. Once melted, vigorously whisk in the flour and the Paprika to form a roux. Cook out for 1-2 minutes, stirring constantly. On completion, slowly whisk in the milk, the cream, and the remaining grated cheese, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season to taste and pour into a greased baking dish.

  4. MIX, MIX, MIX!

    When the pasta is done, add to the baking dish with the béchamel along with the Spring Onion whites, the grated garlic, ¾ of the chopped Sun-Dried Tomatoes, and the chopped biltong. Mix until fully combined and sprinkle over the breadcrumb mix. Pop in the hot oven and bake for 5-8 minutes until golden.

  5. PASTA NIGHT!

    Dish up a hearty helping of the cheesy biltong pasta. Sprinkle over the chopped parsley, the Spring Onion greens, and the remaining Sun-Dried Tomatoes. Wow, Chef!

Download the Recipe

  1. A PENNE FOR YOUR THOUGHTS

    Preheat the oven to 200°C. 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 and toss through some olive oil to prevent sticking.

  2. OH, CRUMBS!

    In a small bowl, combine the breadcrumbs, ¼ of the grated cheese, a knob of melted butter, and some seasoning.

  3. CREAMY BÉCHAMEL

    Place a small pot over a medium heat with 120g of butter. Once melted, vigorously whisk in the flour and the Paprika to form a roux. Cook out for 1-2 minutes, stirring constantly. On completion, slowly whisk in the milk, the cream, and the remaining grated cheese, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season to taste and pour into a greased baking dish.

  4. MIX, MIX, MIX!

    When the pasta is done, add to the baking dish with the béchamel along with the Spring Onion whites, the grated garlic, ¾ of the chopped Sun-Dried Tomatoes, and the chopped biltong. Mix until fully combined and sprinkle over the breadcrumb mix. Pop in the hot oven and bake for 5-8 minutes until golden.

  5. PASTA NIGHT!

    Dish up a hearty helping of the cheesy biltong pasta. Sprinkle over the chopped parsley, the Spring Onion greens, and the remaining Sun-Dried Tomatoes. Wow, Chef!

Download the Recipe

  1. A PENNE FOR YOUR THOUGHTS

    Preheat the oven to 200°C. 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 and toss through some olive oil to prevent sticking.

  2. OH, CRUMBS!

    In a small bowl, combine the breadcrumbs, ¼ of the grated cheese, a knob of melted butter, and some seasoning.

  3. CREAMY BÉCHAMEL

    Place a small pot over a medium heat with 160g of butter. Once melted, vigorously whisk in the flour and the Paprika to form a roux. Cook out for 1-2 minutes, stirring constantly. On completion, slowly whisk in the milk, the cream, and the remaining grated cheese, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season to taste and pour into a greased baking dish.

  4. MIX, MIX, MIX!

    When the pasta is done, add to the baking dish with the béchamel along with the Spring Onion whites, the grated garlic, ¾ of the chopped Sun-Dried Tomatoes, and the chopped biltong. Mix until fully combined and sprinkle over the breadcrumb mix. Pop in the hot oven and bake for 5-8 minutes until golden.

  5. PASTA NIGHT!

    Dish up a hearty helping of the cheesy biltong pasta. Sprinkle over the chopped parsley, the Spring Onion greens, and the remaining Sun-Dried Tomatoes. Wow, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Biltong & Paprika Pasta?

The preparation time for Biltong & Paprika Pasta with sun-dried tomatoes & paprika is between 15 and 30 minutes.

What is the total time required to make Biltong & Paprika Pasta with sun-dried tomatoes & paprika?

The total time required to make Biltong & Paprika Pasta with sun-dried tomatoes & paprika is between 30 and 45 minutes.

How many servings does Biltong & Paprika Pasta provide?

4 servings

What are the main ingredients in Biltong & Paprika Pasta?

Beef, Cake Flour, Free-range Beef Biltong, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Mozzarella & Cheddar Cheese Mix, Low Fat Fresh Milk, Panko Breadcrumbs, Paprika, Penne Pasta, Spring Onion, Spring Onions, Sun-Dried Tomatoes

What is the nutritional information of Biltong & Paprika Pasta?

Calories: 1202, Carbs: 112 grams, Fat: grams, Protein: 68.8 grams, Sugar: 18.5 grams, Salt: 1274 grams

How do I prepare Biltong & Paprika Pasta?

A PENNE FOR YOUR THOUGHTS: Preheat the oven to 200°C. 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 and toss through some olive oil to prevent sticking. OH, CRUMBS!: In a small bowl, combine the breadcrumbs, ¼ of the grated cheese, a knob of melted butter, and some seasoning. CREAMY BÉCHAMEL: Place a small pot over a medium heat with 80g of butter. Once melted, vigorously whisk in the flour and the paprika to form a roux. Cook out for 1-2 minutes, stirring constantly. On completion, slowly whisk in the milk, the cream, and the remaining grated cheese, stirring constantly until thickened slightly. If the béchamel is too thick for your liking, add an extra splash of water or milk. Season to taste and pour into a greased baking dish. PASTA NIGHT!: Dish up a hearty helping of the cheesy biltong pasta. Sprinkle over the chopped parsley, the spring onion greens, and the remaining sun-dried tomatoes. Wow, Chef! MIX, MIX, MIX!: When the pasta is done, add to the baking dish with the béchamel along with the spring onion whites, the grated garlic, ¾ of the chopped sun-dried tomatoes, and the chopped biltong. Mix until fully combined and sprinkle over the breadcrumb mix. Pop in the hot oven and bake for 5-8 minutes until golden.

What should be prepared from my kitchen to make Biltong & Paprika Pasta?

Beef, Cake Flour, Free-range Beef Biltong, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Mozzarella & Cheddar Cheese Mix, Low Fat Fresh Milk, Panko Breadcrumbs, Paprika, Penne Pasta, Spring Onion, Spring Onions, Sun-Dried Tomatoes

How many calories does Biltong & Paprika Pasta have?

1202 calories

How much fat content does Biltong & Paprika Pasta have?

grams

Woolies Products in this dish

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Add to Woolies Cart
Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Add to Woolies Cart
Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Add to Woolies Cart
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