Biltong pasta

Biltong pasta: South African flavours at their best. Image: Adobe

Biltong pasta: Add a South African flavour to an Italian dish

A Mzansi taste sensation like no other, this biltong pasta is a must-try recipe for every South African food lover.

Biltong pasta

Biltong pasta: South African flavours at their best. Image: Adobe

Love pasta and South African food? We bring you the best of two worlds with our biltong pasta dish. It is an Italian staple combined with one of South Africa’s favourite piquant snacks, biltong. In just over an hour, you can have this comforting meal steaming with flavour and ready to serve to your family.

A mixture of strong flavours combined with appetising textures and you have the perfect meal for a cold winter’s day. Nothing transforms an otherwise ordinary dish into a Mzansi taste sensation than biltong. To ensure that your pasta dish is juicy and oozing in flavour, make sure that the biltong you use is not dry. The inner part of the biltong must still be red and soft.

Variations to your biltong pasta dish

This recipe includes tomato paste. If you are a fan of strong tastes, add some cayenne pepper or chilli powder for that extra zing to your dish. You can also substitute the tomato paste with pepper sauce.

The addition of mushrooms adds so much substance to this dish. If you want your dish to include even more goodness, add some frozen veggies. Let us know in the comments of this recipe if you plan to try it out.

Biltong pasta recipe

5 from 1 vote
Recipe by Dirnise Britz Course: MainCuisine: South AfricanDifficulty: Easy


Prep time


Cooking time


Total time






  • 1.5 kg pasta of your choice

  • 750 ml sour cream

  • green and red peppers, finely sliced

  • 5 cubes chicken stock

  • herbs and garlic to taste

  • 1 kg biltong, sliced

  • 12 large onions, finely chopped

  • 1 kg grated cheddar cheese

  • 500 g mushrooms

  • 8 tablespoons tomato paste (or if preferred use about 6 packets of pepper sauce)

  • 1 kg frozen vegetables of your choice (optional)


  • Fry the onions, garlic and green peppers in olive oil until the onions are soft.
  • Add the vegetables (optional).
  • Place the pasta on top, add the sauce, place lid on and cook for plus-minus half an hour.
  • Add the sour cream, mushrooms, mix together.
  • The biltong and cheese can now be added to this mixture. Mix well, let it slowly simmer for 30 minutes at low temperature (ash coals work very well).
  • Serve with a salad.


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