Creamy biltong pasta

Creamy biltong pasta

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  • Serves 2–4
  • Easy
  • 10 minutes
  • 25 minutes


  • 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

Cooking Instructions

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

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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