Who doesn’t love twirling their fork around al dente spaghetti pasta, combined with smoky paprika-infused ostrich mince, coated in a creamy bechamel sauce elevated with notes of tomato paste. Finished with fresh sprinklings of parsley.
Spanish Tomato Ostrich Pasta
Spanish Tomato Ostrich Pasta
with fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Cake Flour
- Fresh Parsley
- Lemon Juice
- Low Fat UHT Milk
- Onion
- Onions
- Ostrich
- Ostrich Mince
- Paprika Spice
- Spaghetti
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
DON’T BE UPSETTI, MAKE Spaghetti
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MAKE THE PAPRIKA MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the mince and the paprika spice, and work quickly to break it up as the mince starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside.
BUTTER, FLOUR, MILK = BECHAMEL!
Return the pan, wiped down, to medium heat with 10g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
BRING IT ALL TOGETHER
Return the pan with the sauce to medium heat and bring to a simmer. Mix through the cooked pasta, the paprika mince, a sweetener (to taste), the lemon juice (to taste), and seasoning. Loosen with the reserved pasta water until the desired consistency.
PASTA NIGHT, CHEF!
Plate up the paprika Ostrich pasta and garnish with the chopped parsley.
DON’T BE UPSETTI, MAKE Spaghetti
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MAKE THE PAPRIKA MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the mince and the paprika spice, and work quickly to break it up as the mince starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Season, remove from the pan, and set aside.
BUTTER, FLOUR, MILK = BECHAMEL!
Return the pan, wiped down, to medium heat with 20g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
BRING IT ALL TOGETHER
Return the pan with the sauce to medium heat and bring to a simmer. Mix through the cooked pasta, the paprika mince, a sweetener (to taste), the lemon juice (to taste), and seasoning. Loosen with the reserved pasta water until the desired consistency.
PASTA NIGHT, CHEF!
Plate up the paprika Ostrich pasta and garnish with the chopped parsley.
DON’T BE UPSETTI, MAKE Spaghetti
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MAKE THE PAPRIKA MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the tomato paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the mince and the paprika spice, and work quickly to break it up as the mince starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Season, remove from the pan, and set aside.
BUTTER, FLOUR, MILK = BECHAMEL!
Return the pan, wiped down, to medium heat with 30g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
BRING IT ALL TOGETHER
Return the pan with the sauce to medium heat and bring to a simmer. Mix through the cooked pasta, the paprika mince, a sweetener (to taste), the lemon juice (to taste), and seasoning. Loosen with the reserved pasta water until the desired consistency.
PASTA NIGHT, CHEF!
Plate up the paprika Ostrich pasta and garnish with the chopped parsley.
DON’T BE UPSETTI, MAKE Spaghetti
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
MAKE THE PAPRIKA MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the tomato paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the mince and the paprika spice, and work quickly to break it up as the mince starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
BUTTER, FLOUR, MILK = BECHAMEL!
Return the pan, wiped down, to medium heat with 40g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps.
BRING IT ALL TOGETHER
Return the pan with the sauce to medium heat and bring to a simmer. Mix through the cooked pasta, the paprika mince, a sweetener (to taste), the lemon juice (to taste), and seasoning. Loosen with the reserved pasta water until the desired consistency.
PASTA NIGHT, CHEF!
Plate up the paprika Ostrich pasta and garnish with the chopped parsley.
Frequently Asked Questions
What is the preparation time for Spanish Tomato Ostrich Pasta?
The preparation time for Spanish Tomato Ostrich Pasta with fresh parsley is between 20 and 35 minutes.
What is the total time required to make Spanish Tomato Ostrich Pasta with fresh parsley?
The total time required to make Spanish Tomato Ostrich Pasta with fresh parsley is between 25 and 40 minutes.
How many servings does Spanish Tomato Ostrich Pasta provide?
4 servings
What are the main ingredients in Spanish Tomato Ostrich Pasta?
Cake Flour, Fresh Parsley, Lemon Juice, Low Fat UHT Milk, Onion, Onions, Ostrich, Ostrich Mince, Paprika Spice, Spaghetti, Tomato Paste
What is the nutritional information of Spanish Tomato Ostrich Pasta?
Calories: 794, Carbs: 104 grams, Fat: grams, Protein: 50.4 grams, Sugar: 19.5 grams, Salt: 552 grams
How do I prepare Spanish Tomato Ostrich Pasta?
PASTA NIGHT, CHEF!: Plate up the paprika ostrich pasta and garnish with the chopped parsley. BRING IT ALL TOGETHER: Return the pan with the sauce to medium heat and bring to a simmer. Mix through the cooked pasta, the paprika mince, a sweetener (to taste), the lemon juice (to taste), and seasoning. Loosen with the reserved pasta water until the desired consistency. BUTTER, FLOUR, MILK = BECHAMEL!: Return the pan, wiped down, to medium heat with 20g of butter. Add the flour and fry until golden, 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. MAKE THE PAPRIKA MINCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the tomato paste and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the mince and the paprika spice, and work quickly to break it up as the mince starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Season, remove from the pan, and set aside. DON’T BE UPSETTI, MAKE SPAGHETTI: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Spanish Tomato Ostrich Pasta?
Cake Flour, Fresh Parsley, Lemon Juice, Low Fat UHT Milk, Onion, Onions, Ostrich, Ostrich Mince, Paprika Spice, Spaghetti, Tomato Paste
How many calories does Spanish Tomato Ostrich Pasta have?
794 calories
How much fat content does Spanish Tomato Ostrich Pasta have?
grams
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