Biltong and Blue Cheese Linguine Recipe

This Biltong and Blue Cheese Linguine topped a crispy golden parsley crumb is a delicious, quick and simple delicious weeknight dish.

Serves: 4
Time: 40 minutes
Recipe by: Thando Manyoni


  • 500g Fatti’s and Moni’s Bellissimo Linguine
  • 1 tbsp Oil
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 100g blue cheese
    350ml whipping cream
  • 4 tbsp biltong pasta
    60g garlic and herb croutons
  • Handful parsley, chopped
  • 150g sliced biltong

How To Make Biltong and Blue Cheese Linguine 

  1. Cook the pasta al dente according to the instructions on the packet, drain and set aside.
  2. Heat the oil and butter in a large pan, add the onion and cook until soft.
  3. Add the garlic and cook for another minute.
  4. Pour in the cream, crumble the blue cheese and season to taste with salt and pepper.
  5. Lower the heat and allow to simmer gently for 10 minutes, until the cheese has melted and the sauce has thickened. Add the biltong powder and stir well.
  6. Add the pasta and toss to combine then remove from the heat.
  7. In small bowl, combine the crushed croutons and chopped parsley.
  8. Serve the pasta, topped with parsley crumb and a few pieces of biltong.

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