With pasta, you’re always guaranteed an easy-to-eat dish that’s rich in flavours but straightforward to prepare. The same is true for this creamy fettuccine number: browned ostrich mince is swirled with flavours of tomato, Spanish spices, crunchy green beans & garlic, then elevated with homemade bechamel. Topped with sprinklings of cheese & fresh oregano.
Creamy Paprika Ostrich Fettuccine
Creamy Paprika Ostrich Fettuccine
with crunchy green beans & balsamic reduction
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Balsamic Reduction
- Cake Flour
- Cooked Chopped Tomato
- Fettuccine Pasta
- Free-range Ostrich Mince
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Beans
- Low Fat UHT Milk
- Onion
- Onions
- Ostrich
- Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
SAUCY MINCE
Add the diced onions to the mince and fry until soft, 3-4 minutes. Add the grated garlic and the spice mix. Fry until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and 200ml of water. Simmer until reduced and slightly thickening, 10-12 minutes. In the final 3-4 minutes, add the sliced green beans and cook until slightly soft but still crunchy. Add a sweetener and seasoning. Remove from the heat.
SOME CREAMINESS
Place a pan over medium heat with 20g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Remove from the heat and mix in the saucy mince.
ALL TOGETHER
Return the pot of pasta to low heat. Add the creamy mince. Mix until combined and warmed through.
DINNER IS READY
Make a bed of the creamy pasta, sprinkle over the grated hard cheese, and drizzle over the balsamic reduction. Garnish with the oregano leaves.
Fettuccine Pasta - 100g
Free-range Ostrich Mince - 150g
Onion - 1
Garlic Clove - 1
Spice Mix - 20ml
Cooked Chopped Tomato - 100g
Green Beans - 80g
Cake Flour - 40ml
Low Fat UHT Milk - 125ml
Grated Italian-style Hard Cheese - 20ml
Balsamic Reduction - 10ml
Fresh Oregano - 3g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
SAUCY MINCE
Add the diced onions to the mince and fry until soft, 3-4 minutes. Add the grated garlic and the spice mix. Fry until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and 400ml of water. Simmer until reduced and slightly thickening, 10-12 minutes. In the final 3-4 minutes, add the sliced green beans and cook until slightly soft but still crunchy. Add a sweetener and seasoning. Remove from the heat.
SOME CREAMINESS
Place a pan over medium heat with 40g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Remove from the heat and mix in the saucy mince.
ALL TOGETHER
Return the pot of pasta to low heat. Add the creamy mince. Mix until combined and warmed through.
DINNER IS READY
Make a bed of the creamy pasta, sprinkle over the grated hard cheese, and drizzle over the balsamic reduction. Garnish with the oregano leaves.
Fettuccine Pasta - 200g
Free-range Ostrich Mince - 300g
Onion - 1
Garlic Clove - 1
Spice Mix - 40ml
Cooked Chopped Tomato - 200g
Green Beans - 160g
Cake Flour - 80ml
Low Fat UHT Milk - 250ml
Grated Italian-style Hard Cheese - 40ml
Balsamic Reduction - 20ml
Fresh Oregano - 5g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
SAUCY MINCE
Add the diced onions to the mince and fry until soft, 4-5 minutes. Add the grated garlic and the spice mix. Fry until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and 600ml of water. Simmer until reduced and slightly thickening, 12-15 minutes. In the final 4-5 minutes, add the sliced green beans and cook until slightly soft but still crunchy. Add a sweetener and seasoning. Remove from the heat.
SOME CREAMINESS
Place a pan over medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Remove from the heat and mix in the saucy mince.
ALL TOGETHER
Return the pot of pasta to low heat. Add the creamy mince. Mix until combined and warmed through.
DINNER IS READY
Make a bed of the creamy pasta, sprinkle over the grated hard cheese, and drizzle over the balsamic reduction. Garnish with the oregano leaves.
Fettuccine Pasta - 300g
Free-range Ostrich Mince - 450g
Onions - 2
Garlic Cloves - 2
Spice Mix - 60ml
Cooked Chopped Tomato - 300g
Green Beans - 240g
Cake Flour - 125ml
Low Fat UHT Milk - 375ml
Grated Italian-style Hard Cheese - 60ml
Balsamic Reduction - 30ml
Fresh Oregano - 8g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
SAUCY MINCE
Add the diced onions to the mince and fry until soft, 4-5 minutes. Add the grated garlic and the spice mix. Fry until fragrant, 1-2 minutes. Stir in the cooked chopped tomato and 800ml of water. Simmer until reduced and slightly thickening, 12-15 minutes. In the final 4-5 minutes, add the sliced green beans and cook until slightly soft but still crunchy. Add a sweetener and seasoning. Remove from the heat.
SOME CREAMINESS
Place a pan over medium heat with 80g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly whisk in the milk until slightly thickened (whisking constantly). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Remove from the heat and mix in the saucy mince.
ALL TOGETHER
Return the pot of pasta to low heat. Add the creamy mince. Mix until combined and warmed through.
DINNER IS READY
Make a bed of the creamy pasta, sprinkle over the grated hard cheese, and drizzle over the balsamic reduction. Garnish with the oregano leaves.
Fettuccine Pasta - 400g
Free-range Ostrich Mince - 600g
Onions - 2
Garlic Cloves - 2
Spice Mix - 80ml
Cooked Chopped Tomato - 400g
Green Beans - 320g
Cake Flour - 160ml
Low Fat UHT Milk - 500ml
Grated Italian-style Hard Cheese - 80ml
Balsamic Reduction - 40ml
Fresh Oregano - 10g
Woolies Products in this dish
