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Roast Capsicum and Kangaroo Pasta

On days that are warm (but not so hot that I am unwilling to cook), I like to toss some ingredients in an olive oil base and serve with pasta for a simple, flavoursome meal.

Feel free to experiment! If you prefer vegetarian cooking, replace the meat with another vegetable (sweet potato would be tasty, or roasted pumpkin and zucchini). Replace the kangaroo with an alternative meat or protein. Try a different herb blend to vary the flavour, whatever takes your fancy. Basic experimentation is the easiest way to introduce native herbs and ingredients into your cooking routine.

This type of pasta also makes a good lunchtime meal, with complex carbs and protein to keep you going through the afternoon, which is why this recipe is a single serve. Just double or multiply depending on the quantity you need.


1/3 cup roasted capsicum (approx 1/2 large capsicum, roasted)
1 tsp Outback Pride Desert Flakes
1 tbsp extra virgin olive oil
150gm kakadu (marinated) kangaroo steak
Goat cheese, Persian fetta or similar, to taste
Cooked pasta, to serve

Step One

Put the pasta on to cook while you prepare the dressing. Slice the roasted capsicum and set aside. Slice the steak thinly, or dice if you prefer.

Step Two

Heat olive oil in a frying pan over medium-high heat. When hot, add the kangaroo to the pan and toss, lightly frying until just cooked through. Add the roast capsicum to the pan and stir until warmed through.

Step Three

In your serving bowl, combine the cooked meat and capsicum with the Outback Pride Desert Flakes. Stir in the pasta and mix together.

Step Four

Crumble goat cheese or feta over the top of the pasta and serve.

Serves 1

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