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.
Sage & Garlic Pork Pasta
Sage & Garlic Pork Pasta
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/s
- 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)
- Water
- Butter
- Paper Towel
- Seasoning (salt & pepper)
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 [40g]|#7DA0D7 of butter. When hot, fry the garlic, the Cornflour, and the spice mix until fragrant, 1-2 minutes. Slowly whisk in the milk until the sauce thickens. Add 100ml [200ml]|#7DA0D7 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 [20g]|#7DA0D7 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 cheese. Well done Chef!
Macaroni Pasta - 100g
Pork Schnitzel (without crumb) - 150g
Garlic Clove/s - 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 20g [40g]|#7DA0D7 of butter. When hot, fry the garlic, the Cornflour, and the spice mix until fragrant, 1-2 minutes. Slowly whisk in the milk until the sauce thickens. Add 100ml [200ml]|#7DA0D7 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 [20g]|#7DA0D7 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 cheese. Well done Chef!
Macaroni Pasta - 200g
Pork Schnitzel (without crumb) - 300g
Garlic Clove/s - 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 [80g]|#7DA0D7 of butter. When hot, fry the garlic, the Cornflour, and the spice mix until fragrant, 2-3 minutes. Slowly whisk in the milk until the sauce thickens. Add 300ml [400ml]|#7DA0D7 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 [40g]|#7DA0D7 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 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 60g [80g]|#7DA0D7 of butter. When hot, fry the garlic, the Cornflour, and the spice mix until fragrant, 2-3 minutes. Slowly whisk in the milk until the sauce thickens. Add 300ml [400ml]|#7DA0D7 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 [40g]|#7DA0D7 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 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
Frequently Asked Questions
What is the preparation time for Sage & Garlic Pork Pasta?
The preparation time for Sage & Garlic Pork Pasta with Italian-style hard cheese & a sage burnt butter sauce is between 20 and 35 minutes.
What is the total time required to make Sage & Garlic Pork Pasta with Italian-style hard cheese & a sage burnt butter sauce?
The total time required to make Sage & Garlic Pork Pasta with Italian-style hard cheese & a sage burnt butter sauce is between 30 and 45 minutes.
How many servings does Sage & Garlic Pork Pasta provide?
4 servings
What are the main ingredients in Sage & Garlic Pork Pasta?
Cornflour, Fresh Sage, Garlic Clove/s, Garlic Cloves, Grated Italian-style Hard Cheese, Low Fat UHT Milk, Macaroni Pasta, Pork Schnitzel (without crumb), Spice Mix
What is the nutritional information of Sage & Garlic Pork Pasta?
Calories: 700, Carbs: 89 grams, Fat: grams, Protein: 53.2 grams, Sugar: 7.8 grams, Salt: 177 grams
How do I prepare Sage & Garlic Pork Pasta?
SAGE BURNT BUTTER: Place a pan over medium-high heat with a drizzle of oil and 10g [20g]|#7DA0D7 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. 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. DINNER IS READY: Make a bed of the creamy pasta, top with the buttery-sage pork strips, and sprinkle over the cheese. Well done Chef! CREAMY SAUCE: Return the pan to medium heat with a drizzle of oil and 20g [40g]|#7DA0D7 of butter. When hot, fry the garlic, the cornflour, and the spice mix until fragrant, 1-2 minutes. Slowly whisk in the milk until the sauce thickens. Add 100ml [200ml]|#7DA0D7 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.
What should be prepared from my kitchen to make Sage & Garlic Pork Pasta?
Cornflour, Fresh Sage, Garlic Clove/s, Garlic Cloves, Grated Italian-style Hard Cheese, Low Fat UHT Milk, Macaroni Pasta, Pork Schnitzel (without crumb), Spice Mix
How many calories does Sage & Garlic Pork Pasta have?
700 calories
How much fat content does Sage & Garlic Pork Pasta have?
grams
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