Creamy Ostrich Pasta

Ingredients

• 100 ml double thick cream
• 250 g button mushrooms
• 500 g italian tagliatelle
• 250 g baby marrows
• 500 g ostrich cubes
• 1 dash black pepper
• 1 dash salt
• 1 cup chopped onions
• 1/2 cup chopped sweet red peppers

Directions

1. Chop onions, mushrooms, red pepper and baby marrow as you like.
2. Brown onions in a pan over high heat.
3. Once browned, add baby marrows and red peppers.
4. When baby marrows are less firm, you can then add mushrooms, salt, pepper and then set them aside.
5. Boil 1.5 litres of water, then add tagliatelle, cooking oil and salt.
6. Cook on medium heat for 12 minutes or until al dente.
7. While the pasta is cooking, add the ostrich cubes to the vegetables and cook for 10 minutes over low heat.
8. When the ostrich has 5 minutes left, add the double thick cream.