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Creamy biltong pasta

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Creamy biltong pasta

By Bianca Strydom

Serves Serves 2–4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

1 cup fresh cream
1 t smoked paprika
400 g fresh pour-over cheese sauce
80 g biltong powder
sea salt and freshly ground black pepper, to taste
250 g fresh fettuccine pasta, cooked according to package instructions
50 g beef biltong
basil pesto, for serving
lemon wedges, for serving

Method

1. Heat up the cream and add the paprika. Simmer for 5–7 minutes until slightly thickened.

2. Add the pour-over cheese sauce and whisk over the heat until heated.

3. Add the biltong powder and season the sauce.

4. Pour the sauce over the hot cooked pasta, top with the biltong and basil pesto, and serve with lemon wedges.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa