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RECIPE: biltong and broccoli pasta

Simon Smith - Wednesday, January 20, 2016

If you are looking for a super simple dish that can be prepared in a jiffy and is a delicious combination of vitamins, protein and vibrant flavours, we have the winning recipe for you.


1 broccoli head, trimmed and cut into florets
150g fusilli pasta
4 garlic cloves, crushed
1/2 tsp chilli flakes
2 tbsp double cream
1 tbsp extra virgin olive oil
50g feta cheese
35g biltong (any flavour works, Emily went with chilli for a little kick)

Bring a large pan of salted water to a boil and add in the broccoli. Boil for 10 minutes before removing with a slotted spoon into a large bowl.

Cook the pasta in the same water according to the packet instructions. While the pasta is cooking, mash the broccoli with a fork or potato masher and then add the garlic, chilli, cream and season well with salt and pepper.

When the pasta is cooked, drain well and mix through the pasta with a tbsp of extra virgin olive oil. Crumble over the feta and Biltong over the pasta and serve immediately.

Top Tip: You may want more than 35g of Biltong, as it is so tasty I was eating it throughout cooking and didn’t have enough on my plate.

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