Macaroni & cheese is so yesterday, Chef! This very elegant and elevated version uses both ingredients, but brings so much more flavour to the table. A bed of al dente macaroni, coated in a garlic & special spice mix sauce, is crowned with golden pork strips that have been basted in a butter & sage sauce. Finished with sprinklings of Italian-style hard cheese.
Cheesy Garlic Pasta & Pork
Cheesy Garlic Pasta & Pork
with Italian-style hard cheese & a sage burnt butter sauce
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cornflour
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Low Fat UHT Milk
- Macaroni Pasta
- Pork Schnitzel (without crumb)
- Spice Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
GOLDEN PORK
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. Remove from the pan and season. Cut into strips.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and 20g of butter. When hot, fry the grated garlic, the cornflour, and the spice mix until fragrant, 1-2 minutes. Slowly whisk in the milk until the sauce thickens. Add 100ml of the reserved pasta water and simmer until thickening 2-3 minutes. Season and mix in the cooked pasta. Loosen with a splash of the reserved pasta water if it’s too thick and remove from the heat.
SAGE BURNT BUTTER
Place a pan over medium-high heat with a drizzle of oil and 10g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Mix in the pork strips and remove from the heat.
DINNER IS READY
Make a bed of the creamy pasta, top with the buttery-sage pork strips, and sprinkle over the grated cheese. Well done Chef!
Macaroni Pasta - 100g
Pork Schnitzel (without crumb) - 150g
Garlic Clove - 1
Cornflour - 15ml
Spice Mix - 15ml
Low Fat UHT Milk - 100ml
Fresh Sage - 3g
Grated Italian-style Hard Cheese - 20ml
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
GOLDEN PORK
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. Remove from the pan and season. Cut into strips.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and 40g of butter. When hot, fry the grated garlic, the cornflour, and the spice mix until fragrant, 1-2 minutes. Slowly whisk in the milk until the sauce thickens. Add 200ml of the reserved pasta water and simmer until thickening 2-3 minutes. Season and mix in the cooked pasta. Loosen with a splash of the reserved pasta water if it’s too thick and remove from the heat.
SAGE BURNT BUTTER
Place a pan over medium-high heat with a drizzle of oil and 20g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Mix in the pork strips and remove from the heat.
DINNER IS READY
Make a bed of the creamy pasta, top with the buttery-sage pork strips, and sprinkle over the grated cheese. Well done Chef!
Macaroni Pasta - 200g
Pork Schnitzel (without crumb) - 300g
Garlic Cloves - 2
Cornflour - 30ml
Spice Mix - 30ml
Low Fat UHT Milk - 200ml
Fresh Sage - 5g
Grated Italian-style Hard Cheese - 40ml
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
GOLDEN PORK
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. Remove from the pan and season. You may need to do this step in batches. Cut into strips.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and 60g of butter. When hot, fry the grated garlic, the cornflour, and the spice mix until fragrant, 2-3 minutes. Slowly whisk in the milk until the sauce thickens. Add 300ml of the reserved pasta water and simmer until thickening 3-4 minutes. Season and mix in the cooked pasta. Loosen with a splash of the reserved pasta water if it’s too thick and remove from the heat.
SAGE BURNT BUTTER
Place a pan over medium-high heat with a drizzle of oil and 30g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Mix in the pork strips and remove from the heat.
DINNER IS READY
Make a bed of the creamy pasta, top with the buttery-sage pork strips, and sprinkle over the grated cheese. Well done Chef!
Macaroni Pasta - 300g
Pork Schnitzel (without crumb) - 450g
Garlic Cloves - 3
Cornflour - 45ml
Spice Mix - 45ml
Low Fat UHT Milk - 300ml
Fresh Sage - 8g
Grated Italian-style Hard Cheese - 60ml
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
GOLDEN PORK
Place a pan over high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. Remove from the pan and season. You may need to do this step in batches. Cut into strips.
CREAMY SAUCE
Return the pan to medium heat with a drizzle of oil and 80g of butter. When hot, fry the grated garlic, the cornflour, and the spice mix until fragrant, 2-3 minutes. Slowly whisk in the milk until the sauce thickens. Add 400ml of the reserved pasta water and simmer until thickening 3-4 minutes. Season and mix in the cooked pasta. Loosen with a splash of the reserved pasta water if it’s too thick and remove from the heat.
SAGE BURNT BUTTER
Place a pan over medium-high heat with a drizzle of oil and 40g of butter. Once foaming, fry the sage leaves until crispy, 1-2 minutes per side. (To make this easier, use tongs if you have them!) Mix in the pork strips and remove from the heat.
DINNER IS READY
Make a bed of the creamy pasta, top with the buttery-sage pork strips, and sprinkle over the grated cheese. Well done Chef!
Macaroni Pasta - 400g
Pork Schnitzel (without crumb) - 600g
Garlic Cloves - 4
Cornflour - 60ml
Spice Mix - 60ml
Low Fat UHT Milk - 400ml
Fresh Sage - 10g
Grated Italian-style Hard Cheese - 80ml
Woolies Products in this dish
