Strings of al dente tagliatelle pasta are coated with a homemade garlic bechamel sauce, together with browned ostrich strips, plump peas, & Italian-style hard cheese. Garnished with a fresh medley of herbs.
Creamy Ostrich Pasta
Creamy Ostrich Pasta
with mixed fresh herbs & garlic
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cake Flour
- Fresh Basil
- Fresh Parsley
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Low Fat UHT Milk
- Ostrich
- Ostrich Strips
- Ostrich Stroganoff
- Peas
- Tagliatelle Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SEARED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich/ostrich-strips/" title="View all our recipes with Ostrich Strips at eCook">Ostrich Strips dry with paper towel and cut into chunks. When hot, sear them until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
CREAMY BECHAMEL
Return the pan to medium heat with a drizzle of oil and 10g butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the flour and cook until lightly golden, 1-2 minutes. Slowly whisk in the milk, making sure there are no lumps. Add 100ml of pasta water and simmer until slightly thickening, 3-4 minutes. Mix in the cooked pasta, the Peas, and the browned Ostrich. Simmer until warmed through, 2-3 minutes. Loosen with a splash of the pasta water if it’s too thick.
GRAB A BOWL
Bowl up a hearty serving of creamy Ostrich pasta, sprinkle over the grated cheese, and the chopped herbs. Enjoy, Chef!
Tagliatelle Pasta - 100g
Ostrich/ostrich-strips/" title="View all our recipes with Ostrich Strips at eCook">Ostrich Strips - 150g
Garlic Cloves - 2
Cake Flour - 10g
Low Fat UHT Milk - 100ml
Peas - 50g
Grated Italian-style Hard Cheese - 20ml
Fresh Parsley - 3g
Fresh Basil - 3g
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SEARED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich/ostrich-strips/" title="View all our recipes with Ostrich Strips at eCook">Ostrich Strips dry with paper towel and cut into chunks. When hot, sear them until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
CREAMY BECHAMEL
Return the pan to medium heat with a drizzle of oil and 20g butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the flour and cook until lightly golden, 1-2 minutes. Slowly whisk in the milk, making sure there are no lumps. Add 200ml of pasta water and simmer until slightly thickening, 3-4 minutes. Mix in the cooked pasta, the Peas, and the browned Ostrich. Simmer until warmed through, 2-3 minutes. Loosen with a splash of the pasta water if it’s too thick.
GRAB A BOWL
Bowl up a hearty serving of creamy Ostrich pasta, sprinkle over the grated cheese, and the chopped herbs. Enjoy, Chef!
Tagliatelle Pasta - 200g
Ostrich/ostrich-strips/" title="View all our recipes with Ostrich Strips at eCook">Ostrich Strips - 300g
Garlic Cloves - 4
Cake Flour - 20ml
Low Fat UHT Milk - 200ml
Peas - 100g
Grated Italian-style Hard Cheese - 40ml
Fresh Parsley - 5g
Fresh Basil - 5g
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SEARED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich/ostrich-strips/" title="View all our recipes with Ostrich Strips at eCook">Ostrich Strips dry with paper towel and cut into chunks. When hot, sear them until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
CREAMY BECHAMEL
Return the pan to medium heat with a drizzle of oil and 30g butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the flour and cook until lightly golden, 1-2 minutes. Slowly whisk in the milk, making sure there are no lumps. Add 300ml of pasta water and simmer until slightly thickening, 4-5 minutes. Mix in the cooked pasta, the Peas, and the browned Ostrich. Simmer until warmed through, 2-3 minutes. Loosen with a splash of the pasta water if it’s too thick.
GRAB A BOWL
Bowl up a hearty serving of creamy Ostrich pasta, sprinkle over the grated cheese, and the chopped herbs. Enjoy, Chef!
Tagliatelle Pasta - 300g
Ostrich/ostrich-strips/" title="View all our recipes with Ostrich Strips at eCook">Ostrich Strips - 450g
Garlic Cloves - 6
Cake Flour - 30ml
Low Fat UHT Milk - 300ml
Peas - 150g
Grated Italian-style Hard Cheese - 60ml
Fresh Parsley - 8g
Fresh Basil - 8g
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
SEARED Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich/ostrich-strips/" title="View all our recipes with Ostrich Strips at eCook">Ostrich Strips dry with paper towel and cut into chunks. When hot, sear them until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
CREAMY BECHAMEL
Return the pan to medium heat with a drizzle of oil and 40g butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the flour and cook until lightly golden, 1-2 minutes. Slowly whisk in the milk, making sure there are no lumps. Add 400ml of pasta water and simmer until slightly thickening, 4-5 minutes. Mix in the cooked pasta, the Peas, and the browned Ostrich. Simmer until warmed through, 2-3 minutes. Loosen with a splash of the pasta water if it’s too thick.
GRAB A BOWL
Bowl up a hearty serving of creamy Ostrich pasta, sprinkle over the grated cheese, and the chopped herbs. Enjoy, Chef!
Tagliatelle Pasta - 400g
Ostrich/ostrich-stroganoff/" title="View all our recipes with Ostrich Stroganoff at eCook">Ostrich Stroganoff - 600g
Garlic Cloves - 8
Cake Flour - 40ml
Low Fat UHT Milk - 400ml
Peas - 200g
Grated Italian-style Hard Cheese - 80ml
Fresh Parsley - 10g
Fresh Basil - 10g
Frequently Asked Questions
What is the preparation time for Creamy Ostrich Pasta?
The preparation time for Creamy Ostrich Pasta with mixed fresh herbs & garlic is between 15 and 30 minutes.
What is the total time required to make Creamy Ostrich Pasta with mixed fresh herbs & garlic?
The total time required to make Creamy Ostrich Pasta with mixed fresh herbs & garlic is between 30 and 45 minutes.
How many servings does Creamy Ostrich Pasta provide?
4 servings
What are the main ingredients in Creamy Ostrich Pasta?
Cake Flour, Fresh Basil, Fresh Parsley, Garlic Cloves, Grated Italian-style Hard Cheese, Low Fat UHT Milk, Ostrich, Ostrich Strips, Ostrich Stroganoff, Peas, Tagliatelle Pasta
What is the nutritional information of Creamy Ostrich Pasta?
Calories: 795, Carbs: 77 grams, Fat: grams, Protein: 52.6 grams, Sugar: 11.3 grams, Salt: 256 grams
How do I prepare Creamy Ostrich Pasta?
GRAB A BOWL: Bowl up a hearty serving of creamy ostrich pasta, sprinkle over the grated cheese, and the chopped herbs. Enjoy, Chef! CREAMY BECHAMEL: Return the pan to medium heat with a drizzle of oil and 20g butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the flour and cook until lightly golden, 1-2 minutes. Slowly whisk in the milk, making sure there are no lumps. Add 200ml of pasta water and simmer until slightly thickening, 3-4 minutes. Mix in the cooked pasta, the peas, and the browned ostrich. Simmer until warmed through, 2-3 minutes. Loosen with a splash of the pasta water if it’s too thick. SEARED OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel and cut into chunks. When hot, sear them until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season. PERFECT PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserve the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Creamy Ostrich Pasta?
Cake Flour, Fresh Basil, Fresh Parsley, Garlic Cloves, Grated Italian-style Hard Cheese, Low Fat UHT Milk, Ostrich, Ostrich Strips, Ostrich Stroganoff, Peas, Tagliatelle Pasta
How many calories does Creamy Ostrich Pasta have?
795 calories
How much fat content does Creamy Ostrich Pasta have?
grams
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