Enjoy A Tasty Mzansi Pasta with Knorr

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Pasta makes a great weeknight meal. TRUE LOVE food editor Tumelo Mushi-Sebopa and chef Nti Ramaboa prepare delicious pasta meals the South African way using the KNORR range of sauces.

Tumelo Mushi-Sebopa – TRUE LOVE Food Editor

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"I've combined two of my favourite recipes – traditional chakalaka and grilled chicken on the bone – to make this pasta dish. I used KNORR Mild Durban Curry Dry Cook-in-Sauce, which is a mild herb and spices combo. It's delicious!"

Chakalaka Chicken Pasta

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Ingredients

  •    6 chicken pieces
  •    Robertsons chicken spice
  •    200g durum wheat spaghetti
  •    15ml sunflower oil
  •    10ml crushed garlic
  •    1 onion, diced
  •    1 green pepper, diced
  •    3 tomatoes, grated
  •    2 carrots, peeled and grated
  •    1 x 410g can baked beans in tomato sauce
  •    350ml water
  •    1 sachet KNORR Mild Durban Curry Dry Cook-in-Sauce

Method

Season chicken pieces with chicken spice and grill in the oven until well done.

Cook the spaghetti according to package instructions. Drain and set aside. Heat oil in a large deep pan and fry garlic, onion and green pepper until soft. Add the tomatoes, carrots, baked beans and water and stir in the contents of KNORR Mild Durban Curry Dry Cook-in-Sauce. Allow to simmer for 20 minutes on a low heat stirring frequently.

Mix the sauce with the cooked spaghetti and transfer to a serving dish. Top with grilled chicken pieces and serve.

Nti Ramaboa – Chef, food stylist and TV host

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"Cabbage and wors are foods I grew eating. My mom loved making them because they're nutritious and easy to prepare. To give this pasta dish a modern Mzansi twist, I used Knorr Spaghetti Bolognaise Dry Cook-in-Sauce, which is yummy and fuss-free for women on the go like me."

Spicy Boerewors & Cabbage Pasta

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Ingredients

  •    200g durum wheat macaroni
  •    500g boerewors, sliced (casing intact)
  •    15ml sunflower oil
  •    10ml crushed garlic
  •    1 onion, diced
  •    2,5 ml Robertsons crushed
  •     chillies (optional)
  •    ¼ small head cabbage, shredded
  •     2 tomatoes, diced
  •    450ml water
  •     1 sachet KNORR Spaghetti
  •     Bolognaise Dry Cook-in-Sauce
  •    15ml fresh parsely, chopped

Method

Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Heat oil in a large deep pan and fry the garlic and onion until soft. Add the chillies and fry for a minute to release the flavour and aroma. Add the sliced boerewors and fry until well browned on all sides.

Add cabbage and tomatoes and allow to saute for 5 minutes.

Add water and stir in the contents of the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce.

Allow to simmer for 20 minutes on a low heat stirring occasionally, or until the cabbage is cooked. Mix the sauce with the cooked macaroni and transfer to a serving dish, top with chopped parsley and serve.

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