eCook Meal
Creamy Ostrich Pasta
with mixed fresh herbs & garlic
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.
Serving guide
Choose your portion size.
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 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!
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 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!
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 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!
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 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R98.51
for 4 servings · R24.63 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tagliatelle Pasta needs 400 gTagliatelle Pasta 500 g 500 g at R22.99 · 80% of packR18.39
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Garlic Cloves needs 8Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Grated Italian-style Hard Cheese needs 80 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Ostrich Stroganoff
- Cake Flour
- Low Fat UHT Milk
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Free-Range Ostrich Strips, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Low Fat UHT Milk, Ostrich, Ostrich Stroganoff, Parsley, Pea, 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, Free-Range Ostrich Strips, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Low Fat UHT Milk, Ostrich, Ostrich Stroganoff, Parsley, Pea, Tagliatelle Pasta
How many calories does Creamy Ostrich Pasta have?
795 calories
How much fat content does Creamy Ostrich Pasta have?
grams