Biltong pasta: A South African twist

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

Biltong pasta: A South African twist on an Italian family meal

Do you love pasta and want to include some proudly South African flavour? Try this biltong pasta recipe with your whole family.

Biltong pasta: A South African twist

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

One thing that South African and Italian cuisine and meals have in common and it’s that we love big, hearty portions. We feed our families until we can’t eat anymore and then have dessert. We also often have great snacks if it’s a long day and biltong is always on the table. That’s why we’ve combined classic Italian casio de pepe pasta (pasta with peppers and cheese) and that classic South African cured meat, biltong.

Biltong pasta suggestions

Pasta is all about adding what you have or want and never really being wrong. Sweet peppers of different colours add brightness but also some crunch (if cooked to that texture) and loads of healthy vitamins. The biltong is a salty South African cured beef that we often have on the weekends and will replace the meat in this cheesy pasta. Even though you have cheddar in there, you should surely add loads of parmesan and black pepper.

ALSO READ: Homemade biltong

Do you love pasta and want to include some proudly South African flavour? Try this biltong pasta recipe with your whole family.

Last updated on 21 November 2022

Biltong pasta recipe

3 from 2 votes
Recipe by Dirnise Britz Course: MainCuisine: South AfricanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Ingredients

  • 1.5 kg 1.5 pasta of your choice

  • 750 ml 750 sour cream

  • green and red peppers, finely sliced

  • 5 cubes 5 chicken stock

  • herbs and garlic to taste

  • 1 kg 1 biltong, sliced

  • 12 large 12 onions, finely chopped

  • 1 kg 1 grated cheddar cheese

  • 500 g 500 mushrooms

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

  • 1 kg 1 frozen vegetables of your choice (optional)

Method

  • 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.

Notes

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