Perfectly al dente spaghetti is smothered in a rich & creamy tomato sauce dotted with tender ostrich chunks & vibrant green peas. Garnished with fresh oregano and a generous crack of black pepper. Don’t miss out on this creamy Cajun-spiced delight!
Creamy Ostrich Spaghetti
Creamy Ostrich Spaghetti
with peas & fresh oregano
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Fresh Oregano
- Low Fat Fresh Milk
- Onion
- Onions
- Ostrich
- Ostrich Chunks
- Peas
- Spaghetti
- Spice & Flour
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
Spaghetti
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a small drizzle of olive oil.
ON TO THE Ostrich
Place a pan, large enough for the pasta, over high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned but not cooked through, 30-60 seconds. Remove from the pan and season.
PASTA SAUCE
Return the pan to medium heat with a drizzle of oil and 10g of butter. When hot, fry the diced onion until soft and turning golden, 4-5 minutes. Add the spice & flour, the tomato paste, and a drizzle of oil. Fry until fragrant, 1-3 minutes. Slowly stir in the milk, whisking constantly until thickened. Add the reserved pasta water in increments until a saucy consistency. Season and add the Peas. Simmer until the peas are warmed through, 2-3 minutes. Add the cooked pasta, the browned Ostrich, and ½ of the chopped oregano. Mix and loosen with more pasta water if it’s too thick.
IT’S THAT TIME
Plate up the creamy pasta, sprinkle over the remaining oregano, and add a generous crack of black pepper. Tuck in, Chef!
Spaghetti
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a small drizzle of olive oil.
ON TO THE Ostrich
Place a pan, large enough for the pasta, over high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned but not cooked through, 30-60 seconds. Remove from the pan and season.
PASTA SAUCE
Return the pan to medium heat with a drizzle of oil and 20g of butter. When hot, fry the diced onion until soft and turning golden, 4-5 minutes. Add the spice & flour, the tomato paste, and a drizzle of oil. Fry until fragrant, 1-3 minutes. Slowly stir in the milk, whisking constantly until thickened. Add the reserved pasta water in increments until a saucy consistency. Season and add the Peas. Simmer until the peas are warmed through, 2-3 minutes. Add the cooked pasta, the browned Ostrich, and ½ of the chopped oregano. Mix and loosen with more pasta water if it’s too thick.
IT’S THAT TIME
Plate up the creamy pasta, sprinkle over the remaining oregano, and add a generous crack of black pepper. Tuck in, Chef!
Spaghetti
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a small drizzle of olive oil.
ON TO THE Ostrich
Place a pan, large enough for the pasta, over high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned but not cooked through, 30-60 seconds. You may need to do this step in batches. Remove from the pan and season.
PASTA SAUCE
Return the pan to medium heat with a drizzle of oil and 30g of butter. When hot, fry the diced onion until soft and turning golden, 5-6 minutes. Add the spice & flour, the tomato paste, and a drizzle of oil. Fry until fragrant, 1-3 minutes. Slowly stir in the milk, whisking constantly until thickened. Add the reserved pasta water in increments until a saucy consistency. Season and add the Peas. Simmer until the peas are warmed through, 3-4 minutes. Add the cooked pasta, the browned Ostrich, and ½ of the chopped oregano. Mix and loosen with more pasta water if it’s too thick.
IT’S THAT TIME
Plate up the creamy pasta, sprinkle over the remaining oregano, and add a generous crack of black pepper. Tuck in, Chef!
Spaghetti
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a small drizzle of olive oil.
ON TO THE Ostrich
Place a pan, large enough for the pasta, over high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned but not cooked through, 30-60 seconds. You may need to do this step in batches. Remove from the pan and season.
PASTA SAUCE
Return the pan to medium heat with a drizzle of oil and 40g of butter. When hot, fry the diced onion until soft and turning golden, 5-6 minutes. Add the spice & flour, the tomato paste, and a drizzle of oil. Fry until fragrant, 1-3 minutes. Slowly stir in the milk, whisking constantly until thickened. Add the reserved pasta water in increments until a saucy consistency. Season and add the Peas. Simmer until the peas are warmed through, 3-4 minutes. Add the cooked pasta, the browned Ostrich, and ½ of the chopped oregano. Mix and loosen with more pasta water if it’s too thick.
IT’S THAT TIME
Plate up the creamy pasta, sprinkle over the remaining oregano, and add a generous crack of black pepper. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Ostrich Spaghetti?
The preparation time for Creamy Ostrich Spaghetti with peas & fresh oregano is between 20 and 35 minutes.
What is the total time required to make Creamy Ostrich Spaghetti with peas & fresh oregano?
The total time required to make Creamy Ostrich Spaghetti with peas & fresh oregano is between 30 and 45 minutes.
How many servings does Creamy Ostrich Spaghetti provide?
4 servings
What are the main ingredients in Creamy Ostrich Spaghetti?
Fresh Oregano, Low Fat Fresh Milk, Onion, Onions, Ostrich, Ostrich Chunks, Peas, Spaghetti, Spice & Flour, Tomato Paste
What is the nutritional information of Creamy Ostrich Spaghetti?
Calories: 834, Carbs: 125 grams, Fat: grams, Protein: 56.8 grams, Sugar: 18.9 grams, Salt: 389 grams
How do I prepare Creamy Ostrich Spaghetti?
IT’S THAT TIME: Plate up the creamy pasta, sprinkle over the remaining oregano, and add a generous crack of black pepper. Tuck in, Chef! SPAGHETTI: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving the pasta water, and toss through a small drizzle of olive oil. ON TO THE OSTRICH: Place a pan, large enough for the pasta, over high heat with a drizzle of oil. When hot, fry the ostrich pieces until browned but not cooked through, 30-60 seconds. Remove from the pan and season. PASTA SAUCE: Return the pan to medium heat with a drizzle of oil and 20g of butter. When hot, fry the diced onion until soft and turning golden, 4-5 minutes. Add the spice & flour, the tomato paste, and a drizzle of oil. Fry until fragrant, 1-3 minutes. Slowly stir in the milk, whisking constantly until thickened. Add the reserved pasta water in increments until a saucy consistency. Season and add the peas. Simmer until the peas are warmed through, 2-3 minutes. Add the cooked pasta, the browned ostrich, and ½ of the chopped oregano. Mix and loosen with more pasta water if it’s too thick.
What should be prepared from my kitchen to make Creamy Ostrich Spaghetti?
Fresh Oregano, Low Fat Fresh Milk, Onion, Onions, Ostrich, Ostrich Chunks, Peas, Spaghetti, Spice & Flour, Tomato Paste
How many calories does Creamy Ostrich Spaghetti have?
834 calories
How much fat content does Creamy Ostrich Spaghetti have?
grams
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