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
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
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).
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.
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
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).
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.
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
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).
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.
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
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).
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.
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
