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Biltong Pumpkin Pasta

'Tis the season for some delicious comfort food to ring in that warm festive feeling. And believe us, nothing says comfort food better than pasta with an Ember biltong twist.

Thanks to Jana Abelovská (@janeyfoodlover) for the epic photo and recipe. She says, "Super quick and super tasty, I elevated this dish by adding some high quality biltong."

For more recipes be sure to check out our biltong recipe collection.

Prep time: 10 mins

Cook time: 20 mins

Serves 4


  • 300g uncooked Farfalle pasta

  • 1 tbsp olive oil

  • 4 cloves garlic, minced

  • 300g butternut squash, blended

  • 30g tomato ketchup

  • 60ml single cream

  • 1 organic chicken stock cube

  • 15ml balsamic vinegar

  • Salt and pepper to taste

  • 2 packs Ember biltong (flavour of your choice)


  1. Bring large pot filled with water to a boil and cook pasta according to the instructions on the package. Before straining, reserve half cup of pasta water.

  2. Meanwhile, in a large saucepan, heat 1 tbsp of olive oil. Add in the garlic and cook for 1-2 minutes, stirring often. Add in the pumpkin puree, ketchup and chicken stock. Bring to a simmer and stir until combined. Reduce the heat to low and add the cream, balsamic vinegar, salt and pepper. Stir and let simmer.

  3. Strain pasta and transfer to a saucepan with pumpkin sauce. Stir in the pasta and add the reserved water gradually. You can add more water if the sauce is too thick. Serve with biltong cut into smaller pieces.

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