Wonka’s Bowtie Pasta & Pork Bangers

Farfalloni! That’s the fancy-pants name for bowtie pasta. And if this scrumdiddlyumptious shaped pasta reminds you of a certain someone’s outfit, that’s no cowinky dink! These will be dressed up with creamy bechamel sauce, caramelised balsamic onion & mushrooms, pork sausage rounds, earthy spinach and fresh oregano.

Wonka’s Bowtie Pasta & Pork Bangers

with mushrooms & fresh oregano

4.9

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Paper Towel
  • Butter
Photo of Wonka’s Bowtie Pasta & Pork Bangers
  1. PASTA

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, return to the pot, and toss through a drizzle of olive oil.

  2. MUSHROOMS

    Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the sliced mushrooms until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add the balsamic vinegar and a sweetener. Remove from the pan, season, and cover.

  3. FRY THE BANGERS

    Return the pan, wiped down, to medium-high heat with a drizzle of oil, if needed. Pat the sausages dry with paper towel. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes before slicing into rounds.

  4. TIME FOR SAUCE

    Place a small pot over medium heat with 40g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with the reserved pasta water until desired consistency. Remove from the heat and season.

  5. MIX IT UP

    Return the pot of cooked pasta to low heat and mix through bechamel sauce, the caramelised balsamic Onions & mushrooms, the rinsed Spinach, and the sausage rounds. Loosen with the reserved pasta water if it’s too thick. Remove from the heat and season.

  6. EAT UP!

    Bowl up the loaded pasta and garnish with the picked oregano. Dig in!

  • Farfalloni Pasta - 100g

  • Onion - 1

  • Button Mushrooms - 125g

  • Balsamic Vinegar - 5ml

  • Pork Sausages - 180g

  • Cake Flour - 40ml

  • Low Fat Fresh Milk - 125ml

  • Spinach - 20g

  • Fresh Oregano - 3g

  1. PASTA

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, return to the pot, and toss through a drizzle of olive oil.

  2. MUSHROOMS

    Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the sliced mushrooms until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add the balsamic vinegar and a sweetener. Remove from the pan, season, and cover.

  3. FRY THE BANGERS

    Return the pan, wiped down, to medium-high heat with a drizzle of oil, if needed. Pat the sausages dry with paper towel. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes before slicing into rounds.

  4. TIME FOR SAUCE

    Place a small pot over medium heat with 80g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with the reserved pasta water until desired consistency. Remove from the heat and season.

  5. MIX IT UP

    Return the pot of cooked pasta to low heat and mix through bechamel sauce, the caramelised balsamic Onions & mushrooms, the rinsed Spinach, and the sausage rounds. Loosen with the reserved pasta water if it’s too thick. Remove from the heat and season.

  6. EAT UP!

    Bowl up the loaded pasta and garnish with the picked oregano. Dig in!

  • Farfalloni Pasta - 200g

  • Onion - 1

  • Button Mushrooms - 250g

  • Balsamic Vinegar - 10ml

  • Pork Sausages - 360g

  • Cake Flour - 80ml

  • Low Fat Fresh Milk - 250ml

  • Spinach - 40g

  • Fresh Oregano - 5g

  1. PASTA

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, return to the pot, and toss through a drizzle of olive oil.

  2. MUSHROOMS

    Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the sliced mushrooms until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add the balsamic vinegar and a sweetener. Remove from the pan, season, and cover.

  3. FRY THE BANGERS

    Return the pan, wiped down, to medium-high heat with a drizzle of oil, if needed. Pat the sausages dry with paper towel. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes before slicing into rounds.

  4. TIME FOR SAUCE

    Place a small pot over medium heat with 120g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 2-3 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with the reserved pasta water until desired consistency. Remove from the heat and season.

  5. MIX IT UP

    Return the pot of cooked pasta to low heat and mix through bechamel sauce, the caramelised balsamic Onions & mushrooms, the rinsed Spinach, and the sausage rounds. Loosen with the reserved pasta water if it’s too thick. Remove from the heat and season.

  6. EAT UP!

    Bowl up the loaded pasta and garnish with the picked oregano. Dig in!

  • Farfalloni Pasta - 300g

  • Onions - 2

  • Button Mushrooms - 375g

  • Balsamic Vinegar - 15ml

  • Pork Sausages - 540g

  • Cake Flour - 125ml

  • Low Fat Fresh Milk - 375ml

  • Spinach - 60g

  • Fresh Oregano - 8g

  1. PASTA

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, return to the pot, and toss through a drizzle of olive oil.

  2. MUSHROOMS

    Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion and the sliced mushrooms until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add the balsamic vinegar and a sweetener. Remove from the pan, season, and cover.

  3. FRY THE BANGERS

    Return the pan, wiped down, to medium-high heat with a drizzle of oil, if needed. Pat the sausages dry with paper towel. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes before slicing into rounds.

  4. TIME FOR SAUCE

    Place a small pot over medium heat with 160g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 2-3 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with the reserved pasta water until desired consistency. Remove from the heat and season.

  5. MIX IT UP

    Return the pot of cooked pasta to low heat and mix through bechamel sauce, the caramelised balsamic Onions & mushrooms, the rinsed Spinach, and the sausage rounds. Loosen with the reserved pasta water if it’s too thick. Remove from the heat and season.

  6. EAT UP!

    Bowl up the loaded pasta and garnish with the picked oregano. Dig in!

  • Farfalloni Pasta - 400g

  • Onions - 2

  • Button Mushrooms - 500g

  • Balsamic Vinegar - 20ml

  • Pork Sausages - 720g

  • Cake Flour - 160ml

  • Low Fat Fresh Milk - 500ml

  • Spinach - 80g

  • Fresh Oregano - 10g

Frequently Asked Questions

What is the preparation time for Wonka’s Bowtie Pasta & Pork Bangers?

The preparation time for Wonka’s Bowtie Pasta & Pork Bangers with mushrooms & fresh oregano is between 20 and 35 minutes.

What is the total time required to make Wonka’s Bowtie Pasta & Pork Bangers with mushrooms & fresh oregano?

The total time required to make Wonka’s Bowtie Pasta & Pork Bangers with mushrooms & fresh oregano is between 30 and 45 minutes.

How many servings does Wonka’s Bowtie Pasta & Pork Bangers provide?

4 servings

What are the main ingredients in Wonka’s Bowtie Pasta & Pork Bangers?

Balsamic Vinegar, Button Mushrooms, Cake Flour, Farfalloni Pasta, Fresh Oregano, Low Fat Fresh Milk, Onion, Onions, Pork Sausages, Spinach

What is the nutritional information of Wonka’s Bowtie Pasta & Pork Bangers?

Calories: 1026, Carbs: 132 grams, Fat: grams, Protein: 49.8 grams, Sugar: 18.7 grams, Salt: 1137 grams

How do I prepare Wonka’s Bowtie Pasta & Pork Bangers?

EAT UP!: Bowl up the loaded pasta and garnish with the picked oregano. Dig in! MIX IT UP: Return the pot of cooked pasta to low heat and mix through bechamel sauce, the caramelised balsamic onions & mushrooms, the rinsed spinach, and the sausage rounds. Loosen with the reserved pasta water if it’s too thick. Remove from the heat and season. TIME FOR SAUCE: Place a small pot over medium heat with 80g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with the reserved pasta water until desired consistency. Remove from the heat and season. FRY THE BANGERS: Return the pan, wiped down, to medium-high heat with a drizzle of oil, if needed. Pat the sausages dry with paper towel. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes before slicing into rounds. MUSHROOMS: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the sliced mushrooms until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add the balsamic vinegar and a sweetener. Remove from the pan, season, and cover. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of the pasta water, return to the pot, and toss through a drizzle of olive oil.

What should be prepared from my kitchen to make Wonka’s Bowtie Pasta & Pork Bangers?

Balsamic Vinegar, Button Mushrooms, Cake Flour, Farfalloni Pasta, Fresh Oregano, Low Fat Fresh Milk, Onion, Onions, Pork Sausages, Spinach

How many calories does Wonka’s Bowtie Pasta & Pork Bangers have?

1026 calories

How much fat content does Wonka’s Bowtie Pasta & Pork Bangers have?

grams

Woolies Products in this dish

Photo of Baby Spinach 400 g

Baby Spinach 400 G

Photo of Baby Spinach 80 g

Baby Spinach 80 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Bulk Chopped Spinach 400 g

Bulk Chopped Spinach 400 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Baby Button Mushrooms 150 g

Baby Button Mushrooms 150 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Baby Spinach 200 g

Baby Spinach 200 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Chopped Spinach 200 g

Chopped Spinach 200 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

Views: 929