eCook Meal
Classic Deli Basil Pesto Pasta
with venison steak, balsamic-caramelised onion & creamy feta
Dreaming of this deli favourite? We’ve upped the ante with lean, butter-basted game and whole wheat penne for an even tastier and healthier version. Basil pesto, blistered baby tomatoes, and caramelised onion bring it all together.
Serving guide
Choose your portion size.
GET THINGS GOING
Fill a pot with salted water and leave to come to the boil for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 3-5 minutes until they start to brown, shifting occasionally. Remove from the pan on completion and set aside.
BALSAMIC CARAMELISATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir through the balsamic vinegar to caramelise it further. Transfer to a bowl on completion, cover to keep warm, and set aside.
WHILE THE ONIONS ARE CARAMELISING...
Get on with your pasta! When the water is boiling, cook the penne for 10-12 minutes until al dente. On completion, drain and return to the pot. Toss through some olive oil to prevent sticking and set aside. Return the pan to a medium heat with another drizzle of oil. When hot, cook the halved baby tomatoes for 3-5 minutes until softened and blistered. Season on completion and add to the bowl of caramelised Onion.
LEAN & FLAVOURFUL GAME
Wipe down the pan and return to a medium-high heat with another drizzle of oil. Pat the steak dry with paper towel. When the pan is hot, cook for 6-8 minutes until browned all over and cooked to your preference, shifting and turning as it colours. During the final 1-2 minutes, baste with a knob of butter. On completion, remove from the heat and set aside to rest in the pan for 3-5 minutes before slicing and seasoning.
AND IT ALL COMES TOGETHER
Loosen the pesto with 1 tsp of olive oil. Return the pot of penne to a low heat. Stir through the pesto, the Onion and tomatoes, and half of the rinsed baby spinach. Crumble in three-quarters of the drained feta and gently toss until the penne is coated and heated through.
LA CENA È SERVITA!
Make a bed using the remaining baby spinach and cover in delectable pesto pasta. Lay over the venison steak slices and finish off with crumbles of the remaining Feta. Garnish with the toasted sunflower seeds and enjoy!
GET THINGS GOING
Fill a pot with salted water and leave to come to the boil for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 3-5 minutes until they start to brown, shifting occasionally. Remove from the pan on completion and set aside.
BALSAMIC CARAMELISATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir through the balsamic vinegar to caramelise it further. Transfer to a bowl on completion, cover to keep warm, and set aside.
WHILE THE ONIONS ARE CARAMELISING...
Get on with your pasta! When the water is boiling, cook the penne for 10-12 minutes until al dente. On completion, drain and return to the pot. Toss through some olive oil to prevent sticking and set aside. Return the pan to a medium heat with another drizzle of oil. When hot, cook the halved baby tomatoes for 5-7 minutes until softened and blistered. Season on completion and add to the bowl of caramelised Onion.
LEAN & FLAVOURFUL GAME
Wipe down the pan and return to a medium-high heat with another drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, cook for 6-8 minutes until browned all over and cooked to your preference, shifting and turning as they colour. During the final 1-2 minutes, baste with a knob of butter. On completion, remove from the heat and set aside to rest in the pan for 3-5 minutes before slicing and seasoning.
AND IT ALL COMES TOGETHER
Loosen the pesto with 1 tbsp of olive oil. Return the pot of penne to a low heat. Stir through the pesto, the Onion and tomatoes, and half of the rinsed baby spinach. Crumble in three-quarters of the drained feta and gently toss until the penne is coated and heated through.
LA CENA È SERVITA!
Make a bed using the remaining baby spinach and cover in delectable pesto pasta. Lay over the venison steak slices and finish off with crumbles of the remaining Feta. Garnish with the toasted sunflower seeds and enjoy!
GET THINGS GOING
Fill a pot with salted water and leave to come to the boil for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 3-5 minutes until they start to brown, shifting occasionally. Remove from the pan on completion and set aside.
BALSAMIC CARAMELISATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir through the balsamic vinegar to caramelise it further. Transfer to a bowl on completion, cover to keep warm, and set aside.
WHILE THE ONIONS ARE CARAMELISING...
Get on with your pasta! When the water is boiling, cook the penne for 10-12 minutes until al dente. On completion, drain and return to the pot. Toss through some olive oil to prevent sticking and set aside. Return the pan to a medium heat with another drizzle of oil. When hot, cook the halved baby tomatoes for 5-7 minutes until softened and blistered. Season on completion and add to the bowl of caramelised Onion.
LEAN & FLAVOURFUL GAME
Wipe down the pan and return to a medium-high heat with another drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, cook for 6-8 minutes until browned all over and cooked to your preference, shifting and turning as they colour. During the final 1-2 minutes, baste with a knob of butter. On completion, remove from the heat and set aside to rest in the pan for 3-5 minutes before slicing and seasoning.
AND IT ALL COMES TOGETHER
Loosen the pesto with 1 tbsp of olive oil. Return the pot of penne to a low heat. Stir through the pesto, the Onion and tomatoes, and half of the rinsed baby spinach. Crumble in three-quarters of the drained feta and gently toss until the penne is coated and heated through.
LA CENA È SERVITA!
Make a bed using the remaining baby spinach and cover in delectable pesto pasta. Lay over the venison steak slices and finish off with crumbles of the remaining Feta. Garnish with the toasted sunflower seeds and enjoy!
GET THINGS GOING
Fill a pot with salted water and leave to come to the boil for the pasta. Place the sunflower seeds in a large pan over a medium heat. Toast for 3-5 minutes until they start to brown, shifting occasionally. Remove from the pan on completion and set aside.
BALSAMIC CARAMELISATION
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir through the balsamic vinegar to caramelise it further. Transfer to a bowl on completion, cover to keep warm, and set aside.
WHILE THE ONIONS ARE CARAMELISING...
Get on with your pasta! When the water is boiling, cook the penne for 10-12 minutes until al dente. On completion, drain and return to the pot. Toss through some olive oil to prevent sticking and set aside. Return the pan to a medium heat with another drizzle of oil. When hot, cook the halved baby tomatoes for 7-9 minutes until softened and blistered. Season on completion and add to the bowl of caramelised Onion.
LEAN & FLAVOURFUL GAME
Wipe down the pan and return to a medium-high heat with another drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, cook for 6-8 minutes until browned all over and cooked to your preference, shifting and turning as they colour. During the final 1-2 minutes, baste with a knob of butter. On completion, remove from the heat and set aside to rest in the pan for 3-5 minutes before slicing and seasoning.
AND IT ALL COMES TOGETHER
Loosen the pesto with 2 tbsp of olive oil. Return the pot of penne to a low heat. Stir through the pesto, the Onion and tomatoes, and half of the rinsed baby spinach. Crumble in three-quarters of the drained feta and gently toss until the penne is coated and heated through.
LA CENA È SERVITA!
Make a bed using the remaining baby spinach and cover in delectable pesto pasta. Lay over the venison steak slices and finish off with crumbles of the remaining Feta. Garnish with the toasted sunflower seeds and enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R205.94
for 4 servings · R51.49 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Venison Steak needs 640 gFree Range Venison Steaks Avg 500 g 500 g at R119.50 · 1.28× packR152.96
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Baby Spinach needs 80 gBaby Spinach 400 g 400 g at R49.99 · 20% of packR10.00
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Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Whole Wheat Penne Pasta
- Pesto Princess Basil Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Classic Deli Basil Pesto Pasta?
The preparation time for Classic Deli Basil Pesto Pasta with venison steak, balsamic-caramelised onion & creamy feta is between 20 and 25 minutes.
What is the total time required to make Classic Deli Basil Pesto Pasta with venison steak, balsamic-caramelised onion & creamy feta?
The total time required to make Classic Deli Basil Pesto Pasta with venison steak, balsamic-caramelised onion & creamy feta is between 35 and 50 minutes.
How many servings does Classic Deli Basil Pesto Pasta provide?
4 servings
What are the main ingredients in Classic Deli Basil Pesto Pasta?
Baby Spinach, Baby Tomato, Balsamic Vinegar, Feta, Onion, Pesto Princess Basil Pesto, Sunflower Seeds, Venison Steak, Whole Wheat Penne Pasta
What is the nutritional information of Classic Deli Basil Pesto Pasta?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Classic Deli Basil Pesto Pasta?
WHILE THE ONIONS ARE CARAMELISING...: Get on with your pasta! When the water is boiling, cook the penne for 10-12 minutes until al dente. On completion, drain and return to the pot. Toss through some olive oil to prevent sticking and set aside. Return the pan to a medium heat with another drizzle of oil. When hot, cook the halved baby tomatoes for 5-7 minutes until softened and blistered. Season on completion and add to the bowl of caramelised onion. BALSAMIC CARAMELISATION: Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir through the balsamic vinegar to caramelise it further. Transfer to a bowl on completion, cover to keep warm, and set aside. AND IT ALL COMES TOGETHER: Loosen the pesto with 1 tbsp of olive oil. Return the pot of penne to a low heat. Stir through the pesto, the onion and tomatoes, and half of the rinsed baby spinach. Crumble in three-quarters of the drained feta and gently toss until the penne is coated and heated through. LA CENA È SERVITA!: Make a bed using the remaining baby spinach and cover in delectable pesto pasta. Lay over the venison steak slices and finish off with crumbles of the remaining feta. Garnish with the toasted sunflower seeds and enjoy! GET THINGS GOING: Fill a pot with salted water and leave to come to the boil for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 3-5 minutes until they start to brown, shifting occasionally. Remove from the pan on completion and set aside. LEAN & FLAVOURFUL GAME: Wipe down the pan and return to a medium-high heat with another drizzle of oil. Pat the steaks dry with paper towel. When the pan is hot, cook for 6-8 minutes until browned all over and cooked to your preference, shifting and turning as they colour. During the final 1-2 minutes, baste with a knob of butter. On completion, remove from the heat and set aside to rest in the pan for 3-5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Classic Deli Basil Pesto Pasta?
Baby Spinach, Baby Tomato, Balsamic Vinegar, Feta, Onion, Pesto Princess Basil Pesto, Sunflower Seeds, Venison Steak, Whole Wheat Penne Pasta
How many calories does Classic Deli Basil Pesto Pasta have?
calories
How much fat content does Classic Deli Basil Pesto Pasta have?
grams