Pasta with creamy biltong sauce

By admin
16 November 2011

Serves 4

15 ml (1 T) olive oil

250 g button mushrooms

Salt and freshly ground black pepper

500 ml (2 c) cream

200 g moist biltong, sliced

15 ml (1 T) chopped fresh parsley

250 g linguini pasta

1. Heat the oil in a pan and fry the mushrooms for a few minutes or until fragrant. Season with salt and pepper.

2. Add the cream and bring the mixture to the boil. Reduce the heat and simmer until the sauce begins to thicken slightly.

3. Add the moist biltong and parsley and stir for a few minutes.

4. Cook the pasta in salted water until al dente. Drain and toss with the biltong sauce

By Esther Malan, Carmen Petersen and Bernice van der Merwe

Picture: David Briers

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