Cheesy Biltong Pasta

If you love cheese, you will be more than pleased with this recipe, Chef! Mozzarella & emmental cheese are melted into a creamy, homemade bechamel sauce, which is used to cook the fresh unicorn pasta in. Featuring sweet pops of corn and salty bits of biltong. Remember to say ‘cheese’ when you take a selfie with this winner of a dinner.

Cheesy Biltong Pasta

with charred corn & fresh parsley

Hands on Time: 10 - 15 minutes

Overall Time: 15 - 20 minutes

Ingredients:

  • Beef Biltong
  • Cake Flour
  • Corn
  • Fresh Parsley
  • Fresh Unicorn Pasta
  • Garlic Clove
  • Garlic Cloves
  • Lemon Juice
  • Low Fat UHT Milk
  • NOMU Provençal Rub
  • Swiss-Mozzarella Mix

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Seasoning (salt & pepper)
  • Water
  • Butter
Photo of Cheesy Biltong Pasta
  1. CORN

    Place a pot over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 2-3 minutes (shifting occasionally).

  2. CHEESY MOMENT

    Add the flour, the grated garlic, the NOMU rub, and 10g of butter to the pot. Fry until fragrant, 1-2 minutes. Whisk in the milk, 100ml of water, and the pasta. Simmer until the pasta is cooked to al dente, 2-3 minutes. Mix in the cheese, the sliced biltong, the charred corn, and lemon juice (to taste). Remove from the heat once the cheese is melted.

  3. DINNER IS READY

    Bowl up the pasta and sprinkle over the chopped parsley. Cheers, Chef!

  • Corn - 40g

  • Cake Flour - 10ml

  • Garlic Clove - 1

  • NOMU Provençal Rub - 5ml

  • Low Fat UHT Milk - 100ml

  • Fresh Unicorn Pasta - 100g

  • Swiss-Mozzarella Mix - 60g

  • Beef Biltong - 75g

  • Lemon Juice - 10ml

  • Fresh Parsley - 3g

  1. CORN

    Place a pot over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 2-3 minutes (shifting occasionally).

  2. CHEESY MOMENT

    Add the flour, the grated garlic, the NOMU rub, and 20g of butter to the pot. Fry until fragrant, 1-2 minutes. Whisk in the milk, 200ml of water, and the pasta. Simmer until the pasta is cooked to al dente, 2-3 minutes. Mix in the cheese, the sliced biltong, the charred corn, and lemon juice (to taste). Remove from the heat once the cheese is melted.

  3. DINNER IS READY

    Bowl up the pasta and sprinkle over the chopped parsley. Cheers, Chef!

  • Corn - 80g

  • Cake Flour - 20ml

  • Garlic Clove - 1

  • NOMU Provençal Rub - 10ml

  • Low Fat UHT Milk - 200ml

  • Fresh Unicorn Pasta - 200g

  • Swiss-Mozzarella Mix - 120g

  • Beef Biltong - 150g

  • Lemon Juice - 20ml

  • Fresh Parsley - 5g

  1. CORN

    Place a pot over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally).

  2. CHEESY MOMENT

    Add the flour, the grated garlic, the NOMU rub, and 30g of butter to the pot. Fry until fragrant, 1-2 minutes. Whisk in the milk, 300ml of water, and the pasta. Simmer until the pasta is cooked to al dente, 3-4 minutes. Mix in the cheese, the sliced biltong, the charred corn, and lemon juice (to taste). Remove from the heat once the cheese is melted.

  3. DINNER IS READY

    Bowl up the pasta and sprinkle over the chopped parsley. Cheers, Chef!

  • Corn - 120g

  • Cake Flour - 30ml

  • Garlic Cloves - 2

  • NOMU Provençal Rub - 15ml

  • Low Fat UHT Milk - 300ml

  • Fresh Unicorn Pasta - 300g

  • Swiss-Mozzarella Mix - 180g

  • Beef Biltong - 225g

  • Lemon Juice - 30ml

  • Fresh Parsley - 8g

  1. CORN

    Place a pot over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally).

  2. CHEESY MOMENT

    Add the flour, the grated garlic, the NOMU rub, and 40g of butter to the pot. Fry until fragrant, 1-2 minutes. Whisk in the milk, 400ml of water, and the pasta. Simmer until the pasta is cooked to al dente, 3-4 minutes. Mix in the cheese, the sliced biltong, the charred corn, and lemon juice (to taste). Remove from the heat once the cheese is melted.

  3. DINNER IS READY

    Bowl up the pasta and sprinkle over the chopped parsley. Cheers, Chef!

  • Corn - 160g

  • Cake Flour - 40ml

  • Garlic Cloves - 2

  • NOMU Provençal Rub - 20ml

  • Low Fat UHT Milk - 400ml

  • Fresh Unicorn Pasta - 400g

  • Swiss-Mozzarella Mix - 240g

  • Beef Biltong - 300g

  • Lemon Juice - 40ml

  • Fresh Parsley - 10g

Woolies Products in this dish

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

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