Creamy Biltong Sauce Pasta
6th October 2016
As the chill of winter creeps into our homes, there’s only one way to keep warm (other than heating – which we’re very grateful for) – and that’s with COMFORT FOOD. We’re talking mac n cheese, stew, pizza – and yet, we long for something with a South African touch. For that very reason, we present this little gem. Creamy Biltong Sauce Pasta. You’re welcome.
Ingredients for Creamy Biltong Sauce Pasta:
1 tablespoon olive oil
250g button mushrooms
Salt and freshly ground black pepper
2 cups of cream
200g moist biltong, sliced
1 tablespoon chopped fresh parsley
250g linguini pasta
This recipe is dead simple and super delicious! Start by heating the oil in the pan and fry your mushrooms until softened – it should only take 2 -3 minutes.
This will also be a good time to boil your water and get the pasta in to cook for around 8 – 10 minutes. It’s important to make sure they’re al dente – soggy is never good.
Season with salt and pepper, before adding the cream to the pan. Bring to the boil and then reduce to a simmer. Stir occasionally to prevent it from burning as the sauce thickens slightly.
In goes the biltong and parsley – stir this in for a few minutes and serve on a bed of drained pasta.
Recipe (and images) adapted from You Magazine
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