Bobotie pasta with creamy chutney sauce

Bobotie pasta with creamy chutney sauce 1


Servings :4
Time : 45 mins + 30 mins refrigeration time


For the pasta:

  • 400g cake flour + extra for dusting
  • pinch of salt
  • 4 large eggs
  • 20ml ground tumeric

For the meatballs:

  • 500g beef mince
  • 45ml bobotie seasoning
  • 10ml olive oil
For the omelette:
  • 3 large eggs
  • salt and pepper
  • 5ml butter
For the sauce:
  • 15ml olive oil
  • 90g red onion – finely chopped
  • 7.5ml garlic – finely chopped
  • 5ml corn flour
  • 180ml peach chutney
  • 375mlcream
  • salt and pepper
To serve:
  • 30ml flaked almonds – toasted
  • handful coriander – finely chopped


Bobotie pasta with creamy chutney sauce 2 35 mins

1.For the pasta, blend the flour and salt together in a food processor.

2.Whisk the eggs and turmeric together.

3.Add it to the food processor with the flour mixture and pulse until crumbly.

4.Turn the mixture out onto a clean surface and bring the dough together with your hands.

5.Knead it lightly for a few minutes until smooth and pliable.

6.Form the dough into a disc, cover with plastic wrap and refrigerate for 30 mins.

7.Divide the dough into 4 pieces and roll out one piece at a time, using a pasta maker.

8.Dust the machine and dough with flour every time you change the pasta machine’s setting.

9.Roll it through the machine from the thickest setting to the third thinnest setting.

10.Using the pasta machine’s attachment cut the dough into spaghetti strands.

11.Dust the cut pasta with flour and hang it over the handle of a saucepan or wooden spoon as you prepare the rest of the pasta.

12.For the meatballs, use your hands to mix the mince and seasoning together.

13.Form the mixture into 20 meatballs.

14.Heat the oil in a large pan over medium heat.

15.Fry the meatballs, in batches, for 6 mins.

16.Turn them over and fry for a further 5-6 mins until cooked through.

17.For the omelette, whisk the eggs together and season lightly.

18.Add the butter to a pan over medium heat.

19.Add the egg mixture and cook for 2-3 mins until the omelette is cooked through.

20.Slice into thin strips.

21.For the sauce, heat the oil in a pot over low heat.

22.Add the onions and garlic and sauté, 5 mins.

23.Whisk in the corn flour, chutney and cream and turn the heat up to medium.

24.Simmer for 3-5 mins until slightly thickened and season it to taste.

25.Heat a large pot of salted water over medium heat. Once boiling, add the pasta and cook for 2-3 minutes until al dente.

26.Strain and add it to the hot chutney sauce.

27.To serve, add a portion of pasta to each serving dish.

28.Top it off with some meatballs and scatter a few omelette strands on top.

29.Add some toasted almonds and coriander.

TIP: For a cheat’s version of the pasta, cook store-bought spaghetti in a pot of boiling water that has been flavoured with 20ml (4tsp) of ground turmeric.


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