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 - 125g
Ostrich Chunks - 150g
Onion - 1
Spice & Flour - 25ml
Tomato Paste - 10ml
Low Fat Fresh Milk - 100ml
Peas - 40g
Fresh Oregano - 4g
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 - 250g
Ostrich Chunks - 300g
Onion - 1
Spice & Flour - 50ml
Tomato Paste - 20ml
Low Fat Fresh Milk - 200ml
Peas - 80g
Fresh Oregano - 8g
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 - 375g
Ostrich Chunks - 450g
Onions - 2
Spice & Flour - 75ml
Tomato Paste - 30ml
Low Fat Fresh Milk - 300ml
Peas - 120g
Fresh Oregano - 12g
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!
Spaghetti - 500g
Ostrich Chunks - 600g
Onions - 2
Spice & Flour - 100ml
Tomato Paste - 40ml
Low Fat Fresh Milk - 400ml
Peas - 160g
Fresh Oregano - 15g
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