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BILTONG & MUSHROOM PASTA

INGREDIENTS
  • 1 Onion
  • 2 tbsp olive oil
  • 1 tsp Dijon Mustard
  • 1 tsp Minced Garlic
  • 1 tsp Italian Herbs
  • 250 grams Mushrooms White button or any kind you prefer
  • 1 cup Chicken/Beef Stock
  • 120 grams Biltong Sliced, not too thick
  • 250 ml Cream
  • 1 tbsp All purpose flour
  • 250 grams Pasta I used Farfalloni (bigger version of Farfalle) - Penne or Rigatoni will also work well.
INSTRUCTIONS
  1. Ingredients. I used stock powder, which I diluted in water, but you can use ready made or concentrate. Obviously with the beef Biltong, beef stock will be best.
  2. Finely chop onion and in large frying pan, lightly fry in Olive Oil until soft. Add the mustard, garlic and herbs to onions.
  3. For the next part you can either add your stock to the onions and then add the mushrooms and cook till soft, or you can add the mushrooms first, fry till soft and then add the stock. Doesn't matter, either way will work fine.
  4. Mix the tablespoon of flour with the cream, this will help thicken the sauce. When stock mixture has been reduced slightly, add the cream and Biltong and simmer lightly until the flour is cooked through.
  5. Be careful not to cook too high, as the cream will start to split. Also, the stock and the Biltong both are already very salty, so avoid adding any more salt. You can add pepper to taste though.
  6. While making the sauce, cook your pasta according to the manufacturers instructions. Drain and keep some of the pasta water aside.
  7. Add the cooked pasta to the sauce and use some of the reserved pasta water to loosen the sauce to your liking. Simmer until heated thoroughly. Serve immediately.
RECIPE NOTES

Some Greek Salad and bread rolls will go very well with this.

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