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.
Bowtie Pasta & Pork Bangers
Bowtie Pasta & Pork Bangers
with mushrooms & fresh oregano
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Balsamic Vinegar
- Button Mushrooms
- Cake Flour
- Farfalloni Pasta
- Fresh Oregano
- Low Fat Fresh Milk
- Onion Medium
- Pork Sausages
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
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!
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, Fresh Oregano, Low Fat Fresh Milk, Onion Medium, Pork Sausages, 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?
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. 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. 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. EAT UP!: Bowl up the loaded pasta and garnish with the picked oregano. Dig in! 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.
What should be prepared from my kitchen to make Bowtie Pasta & Pork Bangers?
Balsamic Vinegar, Button Mushrooms, Cake Flour, Farfalloni Pasta, Fresh Oregano, Low Fat Fresh Milk, Onion Medium, Pork Sausages, Spinach
How many calories does Bowtie Pasta & Pork Bangers have?
982 calories
How much fat content does Bowtie Pasta & Pork Bangers have?
grams
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