eCook Meal
Dreamy Tomato Ostrich Penne
with fresh oregano & grated Italian-style cheese
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R146.82
for 4 servings · R36.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Button Mushrooms needs 250 gButton Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Penne Pasta needs 400 gPenne Pasta 500 g 500 g at R22.99 · 80% of packR18.39
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
Not in the Woolies basket — source these elsewhere:
- Free-range Ostrich Strips
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cream, Free-Range Ostrich Strips, Garlic, Grated Italian-style Hard Cheese, Onion, Oregano, 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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Dreamy Tomato Ostrich Penne?
Button Mushrooms, Cream, Free-Range Ostrich Strips, Garlic, Grated Italian-style Hard Cheese, Onion, Oregano, 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