eCook Meal
Cheesy Beef Schnitty Pasta
with a herb crumb & a fresh salad
If you like cheese, you’re going to love this recipe, Chef! Al dente fusilli pasta is coated in a homemade cheese sauce, then topped with buttery slices of NOMU Italian Rub-spiced beef and a parsley-infused cheese crumb. Finished with fresh parsley, toasted nuts, and sided with a sun-dried tomato & feta salad. Cheesy in the best possible way, Chef!
Serving guide
Choose your portion size.
AL DENTE 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.
CHOP-CHOP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CRUMB
Return the pan to medium-high heat with 10g [20g]|#7DA0D7 of butter and a drizzle of oil. Once melted, add the cheesy crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through ½ the Parsley. Set aside.
CHEESY SAUCE
Return the pan to medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the Milk. Once the milk is incorporated, add the cheese and stir until melted. Season and remove from the heat. Toss through the cooked pasta and loosen with some pasta water if too thick.
SUN-DRIED Tomato SALAD
Place the salad leaves in a bowl with the Feta and the sun-dried tomatoes, a drizzle of olive oil and seasoning. Set aside.
BUTTER-BASTED Beef
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. Rest for 5 minutes before slicing and seasoning.
GATHER AROUND THE TABLE
Dish up the creamy pasta and top with the Beef slices and the cheesy crumb. Garnish with the remaining Parsley and toasted nuts. Serve the fresh salad on the side.
AL DENTE 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.
CHOP-CHOP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CRUMB
Return the pan to medium-high heat with 10g [20g]|#7DA0D7 of butter and a drizzle of oil. Once melted, add the cheesy crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through ½ the Parsley. Set aside.
CHEESY SAUCE
Return the pan to medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the Milk. Once the milk is incorporated, add the cheese and stir until melted. Season and remove from the heat. Toss through the cooked pasta and loosen with some pasta water if too thick.
SUN-DRIED Tomato SALAD
Place the salad leaves in a bowl with the Feta and the sun-dried tomatoes, a drizzle of olive oil and seasoning. Set aside.
BUTTER-BASTED Beef
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. Rest for 5 minutes before slicing and seasoning.
GATHER AROUND THE TABLE
Dish up the creamy pasta and top with the Beef slices and the cheesy crumb. Garnish with the remaining Parsley and toasted nuts. Serve the fresh salad on the side.
AL DENTE 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.
CHOP-CHOP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CRUMB
Return the pan to medium-high heat with 30g [40g]|#7DA0D7 of butter and a drizzle of oil. Once melted, add the cheesy crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through ½ the Parsley. Set aside.
CHEESY SAUCE
Return the pan to medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the Milk. Once the milk is incorporated, add the cheese and stir until melted. Season and remove from the heat. Toss through the cooked pasta and loosen with some pasta water if too thick.
SUN-DRIED Tomato SALAD
Place the salad leaves in a bowl with the Feta and the sun-dried tomatoes, a drizzle of olive oil and seasoning. Set aside.
BUTTER-BASTED Beef
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. You may need to do this step in batches. Remove from the pan and season. Rest for 5 minutes before slicing and seasoning.
GATHER AROUND THE TABLE
Dish up the creamy pasta and top with the Beef slices and the cheesy crumb. Garnish with the remaining Parsley and toasted nuts. Serve the fresh salad on the side.
AL DENTE 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.
CHOP-CHOP
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRUNCHY CRUMB
Return the pan to medium-high heat with 30g [40g]|#7DA0D7 of butter and a drizzle of oil. Once melted, add the cheesy crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through ½ the Parsley. Set aside.
CHEESY SAUCE
Return the pan to medium heat with 30g [40g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the Milk. Once the milk is incorporated, add the cheese and stir until melted. Season and remove from the heat. Toss through the cooked pasta and loosen with some pasta water if too thick.
SUN-DRIED Tomato SALAD
Place the salad leaves in a bowl with the Feta and the sun-dried tomatoes, a drizzle of olive oil and seasoning. Set aside.
BUTTER-BASTED Beef
Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. You may need to do this step in batches. Remove from the pan and season. Rest for 5 minutes before slicing and seasoning.
GATHER AROUND THE TABLE
Dish up the creamy pasta and top with the Beef slices and the cheesy crumb. Garnish with the remaining Parsley and toasted nuts. Serve the fresh salad on the side.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R30.28
for 4 servings · R7.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 5% of packR2.40
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Low Fat Fresh Milk needs 250 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 13% of packR4.87
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Almonds needs 20 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 2% of packR4.64
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Cheesy Crumb
- Beef Schnitzel (without crumb)
- Cake Flour
- NOMU Italian Rub
- Fusili Pasta
- Grated Mozzarella & Cheddar Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cheesy Beef Schnitty Pasta?
The preparation time for Cheesy Beef Schnitty Pasta with a herb crumb & a fresh salad is between 25 and 40 minutes.
What is the total time required to make Cheesy Beef Schnitty Pasta with a herb crumb & a fresh salad?
The total time required to make Cheesy Beef Schnitty Pasta with a herb crumb & a fresh salad is between 35 and 50 minutes.
How many servings does Cheesy Beef Schnitty Pasta provide?
4 servings
What are the main ingredients in Cheesy Beef Schnitty Pasta?
Almonds, Beef, Beef Schnitzel (without crumb), Cake Flour, Cheesy Crumb, Feta, Fusili Pasta, Grated Mozzarella & Cheddar Cheese, Milk, NOMU Italian Rub, Parsley, Salad Leaves, Tomato
What is the nutritional information of Cheesy Beef Schnitty Pasta?
Calories: 982, Carbs: 103 grams, Fat: grams, Protein: 70.5 grams, Sugar: 13.3 grams, Salt: 1019 grams
How do I prepare Cheesy Beef Schnitty Pasta?
GATHER AROUND THE TABLE: Dish up the creamy pasta and top with the beef slices and the cheesy crumb. Garnish with the remaining parsley and toasted nuts. Serve the fresh salad on the side. CHEESY SAUCE: Return the pan to medium heat with 10g [20g]|#7DA0D7 of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the cheese and stir until melted. Season and remove from the heat. Toss through the cooked pasta and loosen with some pasta water if too thick. BUTTER-BASTED BEEF: Place a clean pan over medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan and season. Rest for 5 minutes before slicing and seasoning. CHOP-CHOP: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CRUNCHY CRUMB: Return the pan to medium-high heat with 10g [20g]|#7DA0D7 of butter and a drizzle of oil. Once melted, add the cheesy crumb and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and mix through ½ the parsley. Set aside. SUN-DRIED TOMATO SALAD: Place the salad leaves in a bowl with the feta and the sun-dried tomatoes, a drizzle of olive oil and seasoning. Set aside. AL DENTE 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.
What should be prepared from my kitchen to make Cheesy Beef Schnitty Pasta?
Almonds, Beef, Beef Schnitzel (without crumb), Cake Flour, Cheesy Crumb, Feta, Fusili Pasta, Grated Mozzarella & Cheddar Cheese, Milk, NOMU Italian Rub, Parsley, Salad Leaves, Tomato
How many calories does Cheesy Beef Schnitty Pasta have?
982 calories
How much fat content does Cheesy Beef Schnitty Pasta have?
grams