Three-cheese Bowtie Pork Pasta

Name: Three-cheese Bowtie Pork Pasta
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Balsamic Vinegar; Button Mushrooms; Cake Flour; Cheddar Cheese; Emmental Cheese; Farfalle Pasta; Fresh Oregano; Full Cream UHT Milk; Grated Italian-style Hard Cheese; Lemon Juice; Onion; Onions; Pork Sausages

If you like cheese, Chef, you will say, “Yes, please!” for seconds of this recipe. Two cheeses are used to make a decadent cheese sauce, which coats al dente pasta, earthy mushrooms, silky balsamic vinegar-infused onions & pork sausage rounds. Served with grated Italian-style cheese for garnish (and extra deliciousness) and fresh oregano.

Three-cheese Bowtie Pork Pasta

with mushrooms & fresh oregano

4.6

39 reviews

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 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.
MUSHROOMS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion and the mushrooms until the onion is caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add the balsamic vinegar and a sweetener (to taste). 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. 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.
CHEESE SAUCE
Grate both the cheeses. Place a small pot over medium heat with 20g [40g]|#7DA0D7 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. Add the cheese mix and stir until the cheese is melted, 2-3 minutes. If the cheese sauce is too thick for your liking, loosen with the reserved pasta water. Remove from the heat and season.
MIX IT UP
Return the pot of cooked pasta to low heat and mix through the cheese sauce, the caramelised balsamic Onions and mushrooms, 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, drizzle over the lemon juice (to taste), sprinkle the grated cheese and garnish with the oregano (to taste). Dig in!

Farfalle Pasta - 100g
Onion - 1
Button Mushrooms - 125g
Balsamic Vinegar - 15ml
Pork Sausages - 180g
Emmental Cheese - 40g
Cheddar Cheese - 30g
Cake Flour - 15ml
Full Cream UHT Milk - 100ml
Lemon Juice - 10ml
Grated Italian-style Hard Cheese - 20ml
Fresh Oregano - 3g

Download the Recipe

Serves 2

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 Onion and the mushrooms until the onion is caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add the balsamic vinegar and a sweetener (to taste). 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. 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.
CHEESE SAUCE
Grate both the cheeses. Place a small pot over medium heat with 20g [40g]|#7DA0D7 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. Add the cheese mix and stir until the cheese is melted, 2-3 minutes. If the cheese sauce is too thick for your liking, loosen with the reserved pasta water. Remove from the heat and season.
MIX IT UP
Return the pot of cooked pasta to low heat and mix through the cheese sauce, the caramelised balsamic Onions and mushrooms, 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, drizzle over the lemon juice (to taste), sprinkle the grated cheese and garnish with the oregano (to taste). Dig in!

Farfalle Pasta - 200g
Onion - 1
Button Mushrooms - 250g
Balsamic Vinegar - 30ml
Pork Sausages - 360g
Emmental Cheese - 80g
Cheddar Cheese - 60g
Cake Flour - 30ml
Full Cream UHT Milk - 200ml
Lemon Juice - 20ml
Grated Italian-style Hard Cheese - 40ml
Fresh Oregano - 5g

Download the Recipe

Serves 3

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 Onions and the mushrooms until the onions are caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add the balsamic vinegar and a sweetener (to taste). 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. 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.
CHEESE SAUCE
Grate both the cheeses. Place a small pot over medium heat with 60g [80g]|#7DA0D7 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. Add the cheese mix and stir until the cheese is melted, 3-4 minutes. If the cheese sauce is too thick for your liking, loosen with the reserved pasta water. Remove from the heat and season.
MIX IT UP
Return the pot of cooked pasta to low heat and mix through the cheese sauce, the caramelised balsamic Onions and mushrooms, 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, drizzle over the lemon juice (to taste), sprinkle the grated cheese and garnish with the oregano (to taste). Dig in!

Farfalle Pasta - 300g
Onions - 2
Button Mushrooms - 375g
Balsamic Vinegar - 45ml
Pork Sausages - 540g
Emmental Cheese - 120g
Cheddar Cheese - 90g
Cake Flour - 45ml
Full Cream UHT Milk - 300ml
Lemon Juice - 30ml
Grated Italian-style Hard Cheese - 60ml
Fresh Oregano - 8g

Download the Recipe

Serves 4

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 Onions and the mushrooms until the onions are caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add the balsamic vinegar and a sweetener (to taste). 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. 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.
CHEESE SAUCE
Grate both the cheeses. Place a small pot over medium heat with 60g [80g]|#7DA0D7 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. Add the cheese mix and stir until the cheese is melted, 3-4 minutes. If the cheese sauce is too thick for your liking, loosen with the reserved pasta water. Remove from the heat and season.
MIX IT UP
Return the pot of cooked pasta to low heat and mix through the cheese sauce, the caramelised balsamic Onions and mushrooms, 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, drizzle over the lemon juice (to taste), sprinkle the grated cheese and garnish with the oregano (to taste). Dig in!

Farfalle Pasta - 400g
Onions - 2
Button Mushrooms - 500g
Balsamic Vinegar - 60ml
Pork Sausages - 720g
Emmental Cheese - 160g
Cheddar Cheese - 120g
Cake Flour - 60ml
Full Cream UHT Milk - 400ml
Lemon Juice - 40ml
Grated Italian-style Hard Cheese - 80ml
Fresh Oregano - 10g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Three-cheese Bowtie Pork Pasta?

The preparation time for Three-cheese Bowtie Pork Pasta with mushrooms & fresh oregano is between 30 and 50 minutes.

What is the total time required to make Three-cheese Bowtie Pork Pasta with mushrooms & fresh oregano?

The total time required to make Three-cheese Bowtie Pork Pasta with mushrooms & fresh oregano is between 40 and 60 minutes.

How many servings does Three-cheese Bowtie Pork Pasta provide?

4 servings

What are the main ingredients in Three-cheese Bowtie Pork Pasta?

Balsamic Vinegar, Button Mushrooms, Cake Flour, Cheddar Cheese, Emmental Cheese, Farfalle Pasta, Fresh Oregano, Full Cream UHT Milk, Grated Italian-style Hard Cheese, Lemon Juice, Onion, Onions, Pork Sausages

What is the nutritional information of Three-cheese Bowtie Pork Pasta?

Calories: 1272, Carbs: 102 grams, Fat: grams, Protein: 66.1 grams, Sugar: 22.9 grams, Salt: 1428 grams

How do I prepare Three-cheese Bowtie Pork Pasta?

EAT UP!: Bowl up the loaded pasta, drizzle over the lemon juice (to taste), sprinkle the grated cheese and garnish with the oregano (to taste). Dig in! MIX IT UP: Return the pot of cooked pasta to low heat and mix through the cheese sauce, the caramelised balsamic onions and mushrooms, and the sausage rounds. Loosen with the reserved pasta water if it’s too thick. Remove from the heat and season. CHEESE SAUCE: Grate both the cheeses. Place a small pot over medium heat with 20g [40g]|#7DA0D7 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. Add the cheese mix and stir until the cheese is melted, 2-3 minutes. If the cheese sauce is too thick for your liking, loosen with the reserved pasta water. 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. 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 onion and the mushrooms until the onion is caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add the balsamic vinegar and a sweetener (to taste). 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.