A simple, delicious one-pot wonder. Penne pasta served with a creamy passata sauce, fresh oregano, ostrich strips & onion. Sprinkled with sunflower seeds and grated Italian-style cheese. Count me in!
Dreamy Tomato Ostrich Penne
Dreamy Tomato Ostrich Penne
with fresh oregano & grated Italian-style cheese
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Button Mushrooms
- Free-Range Ostrich Strips
- Fresh Cream
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Onion
- Onions
- Ostrich
- Penne Pasta
- Spinach
- Sunflower Seeds
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
BOILING AWAY
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.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
GET THE SAUCE GOING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 3-4 minutes (shifting occasionally). Add the chopped mushrooms and fry until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and a knob of butter, and fry until fragrant, 1-2 minutes (shifting constantly). Stir in the passata and the cream. Simmer until slightly reduced, 5-7 minutes.
THE FINAL TOUCH
When the sauce is reduced, add the rinsed Spinach until wilted. Add the cooked Ostrich, ½ the picked oregano, seasoning, and a sweetener. Just before serving, toss the cooked pasta through ½ the sauce.
EAT UP!
Plate up the pasta and top with the remaining creamy sauce. Sprinkle over the remaining oregano, the grated cheese, and the toasted sunflower seeds. Finish off with a grind of pepper. Great work, Chef!
BOILING AWAY
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.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season.
GET THE SAUCE GOING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 3-4 minutes (shifting occasionally). Add the chopped mushrooms and fry until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and a knob of butter, and fry until fragrant, 1-2 minutes (shifting constantly). Stir in the passata and the cream. Simmer until slightly reduced, 6-8 minutes.
THE FINAL TOUCH
When the sauce is reduced, add the rinsed Spinach until wilted. Add the cooked Ostrich, ½ the picked oregano, seasoning, and a sweetener. Just before serving, toss the cooked pasta through ½ the sauce.
EAT UP!
Plate up the pasta and top with the remaining creamy sauce. Sprinkle over the remaining oregano, the grated cheese, and the toasted sunflower seeds. Finish off with a grind of pepper. Great work, Chef!
BOILING AWAY
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.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
GET THE SAUCE GOING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 4-5 minutes (shifting occasionally). Add the chopped mushrooms and fry until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and a knob of butter, and fry until fragrant, 1-2 minutes (shifting constantly). Stir in the passata and the cream. Simmer until slightly reduced, 7-9 minutes.
THE FINAL TOUCH
When the sauce is reduced, add the rinsed Spinach until wilted. Add the cooked Ostrich, ½ the picked oregano, seasoning, and a sweetener. Just before serving, toss the cooked pasta through ½ the sauce.
EAT UP!
Plate up the pasta and top with the remaining creamy sauce. Sprinkle over the remaining oregano, the grated cheese, and the toasted sunflower seeds. Finish off with a grind of pepper. Great work, Chef!
BOILING AWAY
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.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SIZZLING STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
GET THE SAUCE GOING
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced Onion until soft, 4-5 minutes (shifting occasionally). Add the chopped mushrooms and fry until golden, 6-7 minutes (shifting occasionally). Add the grated garlic and a knob of butter, and fry until fragrant, 1-2 minutes (shifting constantly). Stir in the passata and the cream. Simmer until slightly reduced, 8-10 minutes.
THE FINAL TOUCH
When the sauce is reduced, add the rinsed Spinach until wilted. Add the cooked Ostrich, ½ the picked oregano, seasoning, and a sweetener. Just before serving, toss the cooked pasta through ½ the sauce.
EAT UP!
Plate up the pasta and top with the remaining creamy sauce. Sprinkle over the remaining oregano, the grated cheese, and the toasted sunflower seeds. Finish off with a grind of pepper. Great work, Chef!
Frequently Asked Questions
What is the preparation time for Dreamy Tomato Ostrich Penne?
The preparation time for Dreamy Tomato Ostrich Penne with fresh oregano & grated Italian-style cheese is between 25 and 30 minutes.
What is the total time required to make Dreamy Tomato Ostrich Penne with fresh oregano & grated Italian-style cheese?
The total time required to make Dreamy Tomato Ostrich Penne with fresh oregano & grated Italian-style cheese is between 30 and 35 minutes.
How many servings does Dreamy Tomato Ostrich Penne provide?
4 servings
What are the main ingredients in Dreamy Tomato Ostrich Penne?
Button Mushrooms, Free-Range Ostrich Strips, Fresh Cream, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Onion, Onions, Ostrich, Penne Pasta, Spinach, Sunflower Seeds, Tomato Passata
What is the nutritional information of Dreamy Tomato Ostrich Penne?
Calories: 975, Carbs: 99 grams, Fat: grams, Protein: 60.4 grams, Sugar: 16 grams, Salt: 445 grams
How do I prepare Dreamy Tomato Ostrich Penne?
TOASTED SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BOILING AWAY: 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. SIZZLING STRIPS: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pan and season. THE FINAL TOUCH: When the sauce is reduced, add the rinsed spinach until wilted. Add the cooked ostrich, ½ the picked oregano, seasoning, and a sweetener. Just before serving, toss the cooked pasta through ½ the sauce. GET THE SAUCE GOING: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the chopped mushrooms and fry until golden, 5-6 minutes (shifting occasionally). Add the grated garlic and a knob of butter, and fry until fragrant, 1-2 minutes (shifting constantly). Stir in the passata and the cream. Simmer until slightly reduced, 6-8 minutes. EAT UP!: Plate up the pasta and top with the remaining creamy sauce. Sprinkle over the remaining oregano, the grated cheese, and the toasted sunflower seeds. Finish off with a grind of pepper. Great work, Chef!
What should be prepared from my kitchen to make Dreamy Tomato Ostrich Penne?
Button Mushrooms, Free-Range Ostrich Strips, Fresh Cream, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Onion, Onions, Ostrich, Penne Pasta, Spinach, Sunflower Seeds, Tomato Passata
How many calories does Dreamy Tomato Ostrich Penne have?
975 calories
How much fat content does Dreamy Tomato Ostrich Penne have?
grams
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