Creamy Biltong Pasta (South African Indulgence)

Serves: 4–6 | Prep: 10 min | Cook: 20 min

This rich, creamy biltong pasta is pure South African indulgence — budget-friendly with just a handful of biltong, or go all out and splurge.

My secret? Wet biltong with fat — it melts into the sauce for unbeatable flavor.

Ingredients

• 500 g pasta (penne, spaghetti, or shells)
• 1 tbsp butter
• 2 garlic cloves, minced
• 200 g mushrooms, sliced
• 1 tsp dried mixed herbs
• 500 ml cream
• 1 green pepper, diced or sliced
• Black pepper to taste
• Salt to taste
• 1 spring onion, chopped
• Biltong, finely sliced (handful in sauce + extra for topping)

Method

1. Cook pasta: Boil in salted water until al dente (per packet). Drain and set aside.
2. Sauté base: Melt butter in a large pan over medium-high. Add garlic, herbs, and mushrooms. Fry until mushrooms brown.
3. Add biltong: Stir in a handful of sliced biltong. Fry 1 minute.
4. Make sauce: Pour in cream. Add green pepper, salt, and black pepper.
5. Simmer: Reduce to medium. Stir occasionally until sauce thickens (5–7 min).
6. Combine: Add cooked pasta gradually, tossing until fully coated.
7. Serve: Top with extra biltong and spring onion.

Pro Tips

• Budget version: 50 g biltong in sauce + 30 g on top.
• Splurge: 150 g+ biltong total.
• No cream? Use evaporated milk + 1 tbsp flour.
• Make ahead: Sauce keeps 2 days in fridge — reheat with splash of milk.
• Veggie boost: Add baby spinach at the end.