Pasture to Plate


Linguini with Chicken Pastrami, Basil & Chili Breadcrumbs

Don’t forget the breadcrumbs! They add great texture to this delicious pasta recipe.

Serves 4


  • 400g Oliana linguini pasta
  • 300g piece chicken pastrami
  • 1 bunch fresh basil
  • 2 tbs cornflour
  • 250ml light soy milk
  • 185ml chicken stock
  • 1 egg, lightly whisked
  • 1 tbs drained capers
  • 12 Oliana kalamata olives
  • 2 tbs chopped fresh chives
  • Freshly ground black pepper


  • Chili breadcrumbs
  • 2 tsp Oliana olive oil
  • ¼ tsp ground chilies
  • 35g fresh breadcrumbs (made from day-old bread)
  • Salt & freshly ground black pepper


Bring a large saucepan of salted water to the boil. To make the chili breadcrumbs, heat the oil and chili in a small frying pan over medium heat. Add the breadcrumbs and season with salt and pepper. Cook, stirring, for 2-3 minutes or until lightly toasted. Transfer to a bowl and set aside.

Add pasta to boiling water and cook following packet directions or until al dente. Drain and return to saucepan. While pasta is cooking, cut pastrami into 5cm-long strips. Tear enough basil leaves to make 1/3 cup, firmly packed. Set aside.

Place the cornflour in a medium saucepan and stir in enough soy milk to dissolve cornflour. Stir in remaining soy milk and chicken stock. Stir over high heat until mixture boils and thickens slightly. Remove from heat and stir in pastrami, basil, egg, capers, olives and chives. Taste and season with pepper.

Add the sauce to the pasta and gently toss to combine. Divide the pasta among serving bowls and sprinkle with chili breadcrumbs. Serve immediately.