eCook Meal
Neil Ellis’ Creamy Ostrich & Tagliatelle
with mushrooms, sour cream & baby spinach
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. This dish certainly doesn’t disappoint on flavour, Chef!
Serving guide
Choose your portion size.
GET GOING
Boil the kettle. Dilute the stock and herb mix with 120ml [240ml]|#7DA0D7 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 Ostrich) 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. 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). Fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pan, add to the bowl of ostrich, and season.
SILKY SAUCE
Wipe down the pan and return it to medium heat with a drizzle of oil. When hot, sauté the onion and 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, 3-4 [4-5]|#7DA0D7 minutes (stirring occasionally).
SO CREAMY!
When the sauce has thickened, add the Ostrich, mushrooms, and spinach, 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. VoilĂ , Chef!
GET GOING
Boil the kettle. Dilute the stock and herb mix with 120ml [240ml]|#7DA0D7 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 Ostrich) 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. 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). Fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pan, add to the bowl of ostrich, and season.
SILKY SAUCE
Wipe down the pan and return it to medium heat with a drizzle of oil. When hot, sauté the onion and 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, 3-4 [4-5]|#7DA0D7 minutes (stirring occasionally).
SO CREAMY!
When the sauce has thickened, add the Ostrich, mushrooms, and spinach, 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. VoilĂ , Chef!
GET GOING
Boil the kettle. Dilute the stock and herb mix with 360ml [480ml]|#7DA0D7 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 Ostrich) 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. 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). Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of ostrich, and season.
SILKY SAUCE
Wipe down the pan and return it to medium heat with a drizzle of oil. When hot, sauté the onion and 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 [6-7]|#7DA0D7 minutes (stirring occasionally).
SO CREAMY!
When the sauce has thickened, add the Ostrich, mushrooms, and spinach, 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. VoilĂ , Chef!
GET GOING
Boil the kettle. Dilute the stock and herb mix with 360ml [480ml]|#7DA0D7 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 Ostrich) 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. 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). Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of ostrich, and season.
SILKY SAUCE
Wipe down the pan and return it to medium heat with a drizzle of oil. When hot, sauté the onion and 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 [6-7]|#7DA0D7 minutes (stirring occasionally).
SO CREAMY!
When the sauce has thickened, add the Ostrich, mushrooms, and spinach, 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. VoilĂ , Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R172.49
for 4 servings · R43.12 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tagliatelle Pasta needs 300 gTagliatelle Pasta 500 g 500 g at R22.99 · 60% of packR13.79
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Spinach needs 160 gWhole Spinach 350 g 350 g at R22.99 · 46% of packR10.51
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Smoked Paprika needs 10 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Sour Cream needs 240 mlSour Cream 250 ml 250 ml at R38.99 · 96% of packR37.43
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Sunflower Seeds needs 60 gSunflower Seeds 250 g 250 g at R44.99 · 24% of packR10.80
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R49.99 · 8% of packR4.00
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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
Not in the Woolies basket — source these elsewhere:
- Stock & Herb Mix
- Free-range Ostrich Strips
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Neil Ellis’ Creamy Ostrich & Tagliatelle?
The preparation time for Neil Ellis’ Creamy Ostrich & Tagliatelle with mushrooms, sour cream & baby spinach is between 15 and 30 minutes.
What is the total time required to make Neil Ellis’ Creamy Ostrich & Tagliatelle with mushrooms, sour cream & baby spinach?
The total time required to make Neil Ellis’ Creamy Ostrich & Tagliatelle with mushrooms, sour cream & baby spinach is between 40 and 55 minutes.
How many servings does Neil Ellis’ Creamy Ostrich & Tagliatelle provide?
4 servings
What are the main ingredients in Neil Ellis’ Creamy Ostrich & Tagliatelle?
Button Mushrooms, Cake Flour, Carrot, Free-Range Ostrich Strips, Onion, Onions, Ostrich, Smoked Paprika, Sour Cream, Spinach, Stock & Herb Mix, Sunflower Seeds, Tagliatelle Pasta
What is the nutritional information of Neil Ellis’ Creamy Ostrich & Tagliatelle?
Calories: 947, Carbs: 85 grams, Fat: grams, Protein: 52.9 grams, Sugar: 21.3 grams, Salt: 697 grams
How do I prepare Neil Ellis’ Creamy Ostrich & Tagliatelle?
NEXT LEVEL YUM!: Plate up the pasta and spoon over the creamy ostrich. Voilà , Chef! SO CREAMY!: When the sauce has thickened, add the ostrich, mushrooms, and spinach, 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 SAUCE: Wipe down the pan and return it to medium heat with a drizzle of oil. When hot, sauté the onion and 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, 3-4 [4-5]|#7DA0D7 minutes (stirring occasionally). FRY UP: Place the sunflower seeds in a pan (large enough for the ostrich) 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. 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). Fry the 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 and herb mix with 120ml [240ml]|#7DA0D7 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.
What should be prepared from my kitchen to make Neil Ellis’ Creamy Ostrich & Tagliatelle?
Button Mushrooms, Cake Flour, Carrot, Free-Range Ostrich Strips, Onion, Onions, Ostrich, Smoked Paprika, Sour Cream, Spinach, Stock & Herb Mix, Sunflower Seeds, Tagliatelle Pasta
How many calories does Neil Ellis’ Creamy Ostrich & Tagliatelle have?
947 calories
How much fat content does Neil Ellis’ Creamy Ostrich & Tagliatelle have?
grams