What are the main ingredients in Creamy Ostrich & Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

What is the nutritional information of Creamy Ostrich & Tagliatelle?

Calories: 989, Carbs: 95 grams, Fat: grams, Protein: 53.8 grams, Sugar: 21.5 grams, Salt: 476 grams

How do I prepare Creamy Ostrich & Tagliatelle?

SEASONAL SALAD: To a salad bowl, add the rinsed green leaves and toss with the toasted seeds, a drizzle of olive oil, and seasoning. Set aside. SO CREAMY!: When the sauce has thickened, add the ostrich and mushrooms, and simmer until cooked through, 1-2 minutes. Stir in the sour cream until combined, 1-2 minutes. Season and remove from the heat. SILKY STROG: Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, sauté the sliced onion and diced carrot until softening, 4-5 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Stir through the flour and fry, 30-60 seconds (shifting constantly). Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 4-5 minutes (stirring occasionally). FRY UP: Place the sunflower seeds in a pan (large enough for the stroganoff) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside. Return the pan to medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pan, add to the bowl of ostrich, and season. GET GOING: Boil the kettle. Dilute the stock & herb mix with 240ml of boiling water and set aside. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil. NEXT LEVEL YUM!: Plate up the pasta and spoon over the creamy ostrich. Serve the dressed green leaves on the side. Voilà, Chef!

What should be prepared from my kitchen to make Creamy Ostrich & Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

Creamy Ostrich & Tagliatelle

A dinner classic with touches of indulgence! Bouncy tagliatelle pasta pairs perfectly with a thick and creamy sauce. It is loaded with tender ostrich strips, button mushrooms, sour cream, smoked paprika & onion. Sided with fresh green leaves for a light finish, this dish certainly doesn’t disappoint on flavour!

Creamy Ostrich & Tagliatelle

with mushrooms, sour cream & fresh green leaves

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Button Mushrooms
Cake Flour
Carrot
Free-Range Ostrich Strips
Green Leaves
Onion
Onions
Ostrich
Smoked Paprika
Sour Cream
Stock & Herb Mix
Sunflower Seeds
Tagliatelle Pasta

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Paper Towel

Serves 1

GET GOING
Boil the kettle. Dilute the stock & herb mix with 120ml of boiling water and set aside. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY UP
Place the sunflower seeds in a pan (large enough for the stroganoff) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside. Return the pan to medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pan, add to the bowl of ostrich, and season.
SILKY STROG
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, sauté the sliced onion and diced carrot until softening, 3-4 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Stir through the flour and fry, 30-60 seconds (shifting constantly). Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 3-4 minutes (stirring occasionally).
SEASONAL SALAD
To a salad bowl, add the rinsed green leaves and toss with the toasted seeds, a drizzle of olive oil, and seasoning. Set aside.
SO CREAMY!
When the sauce has thickened, add the ostrich and mushrooms, and simmer until cooked through, 1-2 minutes. Stir in the sour cream until combined, 1-2 minutes. Season and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the creamy ostrich. Serve the dressed green leaves on the side. Voilà, Chef!

Stock & Herb Mix - 15ml
Tagliatelle Pasta - 100g
Sunflower Seeds - 10g
Free-range Ostrich Strips - 150g
Button Mushrooms - 125g
Onion - 1
Carrot - 120g
Smoked Paprika - 2,5ml
Cake Flour - 10ml
Green Leaves - 20g
Sour Cream - 60ml

Download the Recipe

Serves 2

GET GOING
Boil the kettle. Dilute the stock & herb mix with 240ml of boiling water and set aside. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY UP
Place the sunflower seeds in a pan (large enough for the stroganoff) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside. Return the pan to medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pan, add to the bowl of ostrich, and season.
SILKY STROG
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, sauté the sliced onion and diced carrot until softening, 4-5 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Stir through the flour and fry, 30-60 seconds (shifting constantly). Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 4-5 minutes (stirring occasionally).
SEASONAL SALAD
To a salad bowl, add the rinsed green leaves and toss with the toasted seeds, a drizzle of olive oil, and seasoning. Set aside.
SO CREAMY!
When the sauce has thickened, add the ostrich and mushrooms, and simmer until cooked through, 1-2 minutes. Stir in the sour cream until combined, 1-2 minutes. Season and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the creamy ostrich. Serve the dressed green leaves on the side. Voilà, Chef!

Stock & Herb Mix - 30ml
Tagliatelle Pasta - 200g
Sunflower Seeds - 20g
Free-range Ostrich Strips - 300g
Button Mushrooms - 250g
Onion - 1
Carrot - 120g
Smoked Paprika - 5ml
Cake Flour - 20ml
Green Leaves - 40g
Sour Cream - 125ml

Download the Recipe

Serves 3

GET GOING
Boil the kettle. Dilute the stock & herb mix with 360ml of boiling water and set aside. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY UP
Place the sunflower seeds in a pan (large enough for the stroganoff) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside. Return the pan to medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of ostrich, and season.
SILKY STROG
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, sauté the sliced onion and diced carrot until softening, 5-6 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Stir through the flour and fry, 30-60 seconds (shifting constantly). Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 5-6 minutes (stirring occasionally).
SEASONAL SALAD
To a salad bowl, add the rinsed green leaves and toss with the toasted seeds, a drizzle of olive oil, and seasoning. Set aside.
SO CREAMY!
When the sauce has thickened, add the ostrich and mushrooms, and simmer until cooked through, 1-2 minutes. Stir in the sour cream until combined, 1-2 minutes. Season and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the creamy ostrich. Serve the dressed green leaves on the side. Voilà, Chef!

Stock & Herb Mix - 45ml
Tagliatelle Pasta - 300g
Sunflower Seeds - 30g
Free-range Ostrich Strips - 450g
Button Mushrooms - 375g
Onions - 2
Carrot - 240g
Smoked Paprika - 7,5ml
Cake Flour - 30ml
Green Leaves - 60g
Sour Cream - 180ml

Download the Recipe

Serves 4

GET GOING
Boil the kettle. Dilute the stock & herb mix with 480ml of boiling water and set aside. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY UP
Place the sunflower seeds in a pan (large enough for the stroganoff) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, fry until browned, 1-2 minutes (shifting occasionally). Remove from the pan, season, and set aside. Return the pan to medium-high heat with another drizzle of oil and a knob of butter (optional). When hot, fry the sliced mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of ostrich, and season.
SILKY STROG
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, sauté the sliced onion and diced carrot until softening, 5-6 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Stir through the flour and fry, 30-60 seconds (shifting constantly). Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 6-7 minutes (stirring occasionally).
SEASONAL SALAD
To a salad bowl, add the rinsed green leaves and toss with the toasted seeds, a drizzle of olive oil, and seasoning. Set aside.
SO CREAMY!
When the sauce has thickened, add the ostrich and mushrooms, and simmer until cooked through, 1-2 minutes. Stir in the sour cream until combined, 1-2 minutes. Season and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the creamy ostrich. Serve the dressed green leaves on the side. Voilà, Chef!