eCook Meal
Bowtie Pasta & Pork Bangers
with mushrooms & fresh oregano
Farfalloni! That’s the fancy-pants name for bowtie pasta. This puts-a-smile-on-your-face shaped pasta will be dressed up with creamy bechamel sauce, caramelised balsamic onion & mushrooms, pork sausage rounds, earthy spinach, and fresh oregano.
Serving guide
Choose your portion size.
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.
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.
FRY THE BANGERS
Return the pan, wiped down, to medium-high heat with a drizzle of oil (if necessary). 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.
TIME FOR SAUCE
Place a small pot over medium heat with 40g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 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.
MIX IT UP
Return the pot of cooked pasta to low heat and mix through the 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.
EAT UP!
Bowl up the loaded pasta and garnish with the picked Oregano. Dig in!
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.
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.
FRY THE BANGERS
Return the pan, wiped down, to medium-high heat with a drizzle of oil (if necessary). 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.
TIME FOR SAUCE
Place a small pot over medium heat with 80g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 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.
MIX IT UP
Return the pot of cooked pasta to low heat and mix through the 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.
EAT UP!
Bowl up the loaded pasta and garnish with the picked Oregano. Dig in!
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.
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.
FRY THE BANGERS
Return the pan, wiped down, to medium-high heat with a drizzle of oil (if necessary). 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.
TIME FOR SAUCE
Place a small pot over medium heat with 120g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 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.
MIX IT UP
Return the pot of cooked pasta to low heat and mix through the 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.
EAT UP!
Bowl up the loaded pasta and garnish with the picked Oregano. Dig in!
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.
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.
FRY THE BANGERS
Return the pan, wiped down, to medium-high heat with a drizzle of oil (if necessary). 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.
TIME FOR SAUCE
Place a small pot over medium heat with 160g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 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.
MIX IT UP
Return the pot of cooked pasta to low heat and mix through the 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.
EAT UP!
Bowl up the loaded pasta and garnish with the picked Oregano. Dig in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R278.87
for 4 servings · R69.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Balsamic Vinegar needs 20 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 8% of packR4.40
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Farfalloni Pasta needs 400 gBronze Die Farfalloni Pasta 500 g 500 g at R69.99 · 80% of packR55.99
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Pork Sausages needs 720 gSosatie Spiced Pork Sausage 500 g 500 g at R84.99 · 1.44× packR122.39
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Low Fat Fresh Milk needs 500 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 25% of packR9.75
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Onion Medium
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Bowtie Pasta & Pork Bangers?
The preparation time for Bowtie Pasta & Pork Bangers with mushrooms & fresh oregano is between 20 and 35 minutes.
What is the total time required to make Bowtie Pasta & Pork Bangers with mushrooms & fresh oregano?
The total time required to make Bowtie Pasta & Pork Bangers with mushrooms & fresh oregano is between 30 and 45 minutes.
How many servings does Bowtie Pasta & Pork Bangers provide?
4 servings
What are the main ingredients in Bowtie Pasta & Pork Bangers?
Balsamic Vinegar, Button Mushrooms, Cake Flour, Farfalloni Pasta, Milk, Onion Medium, Oregano, Pork Sausage, Spinach
What is the nutritional information of Bowtie Pasta & Pork Bangers?
Calories: 982, Carbs: 124 grams, Fat: grams, Protein: 48.7 grams, Sugar: 18.6 grams, Salt: 1137 grams
How do I prepare Bowtie Pasta & Pork Bangers?
EAT UP!: Bowl up the loaded pasta and garnish with the picked oregano. Dig in! TIME FOR SAUCE: Place a small pot over medium heat with 80g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 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 necessary). 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. MIX IT UP: Return the pot of cooked pasta to low heat and mix through the 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. 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 Bowtie Pasta & Pork Bangers?
Balsamic Vinegar, Button Mushrooms, Cake Flour, Farfalloni Pasta, Milk, Onion Medium, Oregano, Pork Sausage, Spinach
How many calories does Bowtie Pasta & Pork Bangers have?
982 calories
How much fat content does Bowtie Pasta & Pork Bangers have?
grams