What are the main ingredients in Creamy Smoked Kassler Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Creamy Smoked Kassler Pasta?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Creamy Smoked Kassler Pasta?

WHILE THE SAUCE IS SIMMERING…: Assemble the salad! Toss the rinsed salad leaves with the toasted sunflower seeds and the cab sauv vinegar to taste. TOAST THE SEEDS: Boil the kettle for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. I LOVE ME SOME GLUTEN-FREE!: Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, add a drizzle of oil and cook the spaghetti for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically for the remaining time. Drain on completion, reserving 1 cup of pasta water for the sauce. Toss through a drizzle of oil to further prevent sticking. FINISH IT UP: Once the sauce has reduced, toss through the cooked pasta, the peas, and the crispy kassler until coated. Cook for 2-3 minutes, tossing until heated through. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. Season to taste and remove from the heat on completion. THE PASTA DREAMS ARE MADE OF: Dish up the creamy kassler pasta and sprinkle over the remaining grated hard cheese. Serve with the crunchy green salad on the side. You’ve earned it, Chef! CRISPY KASSLER & CREAMY SAUCE: Rinse the kassler to remove excess salt and pat dry with paper towel. Place a large pan over a medium heat with a drizzle of oil. When hot, fry the kassler for 3-4 minutes until crispy, shifting as it browns. Remove from the pan and drain on paper towel. Return the pan to a medium heat with a knob of butter. When hot, fry the diced onion for 5-7 minutes until soft, shifting occasionally. Stir in the grated garlic and fry for a minute until fragrant. Add the white wine and allow to bubble for 2-3 minutes until reduced by half. Stir through the cream and three-quarters of the grated hard cheese. Reduce to a low heat and simmer for 3-4 minutes, stirring occasionally.

What should be prepared from my kitchen to make Creamy Smoked Kassler Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Creamy Smoked Kassler Pasta

Get the delectably smoky, salty bacon flavour you love from these crispy cubes of pork kassler. Tumbled through an elegant sauce of fresh cream, white wine, hard cheese, and peas; served with a leafy salad for that shot of freshness.

Creamy Smoked Kassler Pasta

with gluten-free spaghetti, peas & a dressed side salad

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

Cabernet Sauvignon Vinegar
Fresh Cream
Garlic Clove
Gluten-Free Spaghetti
Onion
Peas
Pre-Cubed Pork Kassler Loin Steak
Salad Leaves
Sunflower Seeds
White Wine
Whole Italian-style Hard Cheese

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

TOAST THE SEEDS
Boil the kettle for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
I LOVE ME SOME GLUTEN-FREE!
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, add a drizzle of oil and cook the spaghetti for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically for the remaining time. Drain on completion, reserving ½ cup of pasta water for the sauce. Toss through a drizzle of oil to further prevent sticking.
CRISPY KASSLER & CREAMY SAUCE
Rinse the kassler to remove excess salt and pat dry with paper towel. Place a pan over a medium heat with a drizzle of oil. When hot, fry the kassler for 2-3 minutes until crispy, shifting as it browns. Remove from the pan and drain on paper towel. Return the pan to a medium heat with a knob of butter. When hot, fry the diced onion for 3-4 minutes until soft, shifting occasionally. Stir in the grated garlic and fry for a minute until fragrant. Add the white wine and allow to bubble for 1-2 minutes until reduced by half. Stir through the cream and three-quarters of the grated hard cheese. Reduce to a low heat and simmer for 2-3 minutes, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
Assemble the salad! Toss the rinsed salad leaves with the toasted sunflower seeds and the cab sauv vinegar to taste.
FINISH IT UP
Once the sauce has reduced, toss through the cooked pasta, the peas, and the crispy kassler until coated. Cook for 1-2 minutes, tossing until heated through. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. Season to taste and remove from the heat on completion.
THE PASTA DREAMS ARE MADE OF
Dish up the creamy kassler pasta and sprinkle over the remaining grated hard cheese. Serve with the crunchy green salad on the side. You’ve earned it, Chef!

Sunflower Seeds - 10g
Gluten-Free Spaghetti - 100g
Pre-Cubed Pork Kassler Loin Steak - 180g
Onion - 1
Garlic Clove - 1
White Wine - 30ml
Fresh Cream - 100ml
Whole Italian-Style Hard Cheese - 15g
Salad Leaves - 20g
Cabernet Sauvignon Vinegar - 7.5ml
Peas - 50g

Download the Recipe

Serves 2

TOAST THE SEEDS
Boil the kettle for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
I LOVE ME SOME GLUTEN-FREE!
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, add a drizzle of oil and cook the spaghetti for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically for the remaining time. Drain on completion, reserving 1 cup of pasta water for the sauce. Toss through a drizzle of oil to further prevent sticking.
CRISPY KASSLER & CREAMY SAUCE
Rinse the kassler to remove excess salt and pat dry with paper towel. Place a large pan over a medium heat with a drizzle of oil. When hot, fry the kassler for 3-4 minutes until crispy, shifting as it browns. Remove from the pan and drain on paper towel. Return the pan to a medium heat with a knob of butter. When hot, fry the diced onion for 5-7 minutes until soft, shifting occasionally. Stir in the grated garlic and fry for a minute until fragrant. Add the white wine and allow to bubble for 2-3 minutes until reduced by half. Stir through the cream and three-quarters of the grated hard cheese. Reduce to a low heat and simmer for 3-4 minutes, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
Assemble the salad! Toss the rinsed salad leaves with the toasted sunflower seeds and the cab sauv vinegar to taste.
FINISH IT UP
Once the sauce has reduced, toss through the cooked pasta, the peas, and the crispy kassler until coated. Cook for 2-3 minutes, tossing until heated through. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. Season to taste and remove from the heat on completion.
THE PASTA DREAMS ARE MADE OF
Dish up the creamy kassler pasta and sprinkle over the remaining grated hard cheese. Serve with the crunchy green salad on the side. You’ve earned it, Chef!

Sunflower Seeds - 20g
Gluten-Free Spaghetti - 200g
Pre-Cubed Pork Kassler Loin Steak - 360g
Onion - 1
Garlic Clove - 2
White Wine - 60ml
Fresh Cream - 200ml
Whole Italian-Style Hard Cheese - 30g
Salad Leaves - 40g
Cabernet Sauvignon Vinegar - 15ml
Peas - 100g

Download the Recipe

Serves 3

TOAST THE SEEDS
Boil the kettle for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
I LOVE ME SOME GLUTEN-FREE!
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, add a drizzle of oil and cook the spaghetti for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically for the remaining time. Drain on completion, reserving 1 cup of pasta water for the sauce. Toss through a drizzle of oil to further prevent sticking.
CRISPY KASSLER & CREAMY SAUCE
Rinse the kassler to remove excess salt and pat dry with paper towel. Place a large pan over a medium heat with a drizzle of oil. When hot, fry the kassler for 3-4 minutes until crispy, shifting as it browns. Remove from the pan and drain on paper towel. Return the pan to a medium heat with a knob of butter. When hot, fry the diced onion for 5-7 minutes until soft, shifting occasionally. Stir in the grated garlic and fry for a minute until fragrant. Add the white wine and allow to bubble for 2-3 minutes until reduced by half. Stir through the cream and three-quarters of the grated hard cheese. Reduce to a low heat and simmer for 3-4 minutes, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
Assemble the salad! Toss the rinsed salad leaves with the toasted sunflower seeds and the cab sauv vinegar to taste.
FINISH IT UP
Once the sauce has reduced, toss through the cooked pasta, the peas, and the crispy kassler until coated. Cook for 2-3 minutes, tossing until heated through. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. Season to taste and remove from the heat on completion.
THE PASTA DREAMS ARE MADE OF
Dish up the creamy kassler pasta and sprinkle over the remaining grated hard cheese. Serve with the crunchy green salad on the side. You’ve earned it, Chef!

Sunflower Seeds - 20g
Gluten-Free Spaghetti - 200g
Pre-Cubed Pork Kassler Loin Steak - 360g
Onion - 1
Garlic Clove - 2
White Wine - 60ml
Fresh Cream - 200ml
Whole Italian-Style Hard Cheese - 30g
Salad Leaves - 40g
Cabernet Sauvignon Vinegar - 15ml
Peas - 100g

Download the Recipe

Serves 4

TOAST THE SEEDS
Boil the kettle for the pasta. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
I LOVE ME SOME GLUTEN-FREE!
Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, add a drizzle of oil and cook the spaghetti for 13-15 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically for the remaining time. Drain on completion, reserving 1 cup of pasta water for the sauce. Toss through a drizzle of oil to further prevent sticking.
CRISPY KASSLER & CREAMY SAUCE
Rinse the kassler to remove excess salt and pat dry with paper towel. Place a large pan over a medium heat with a drizzle of oil. When hot, fry the kassler for 4-5 minutes until crispy, shifting as it browns. Remove from the pan and drain on paper towel. Return the pan to a medium heat with a knob of butter. When hot, fry the diced onion for 7-9 minutes until soft, shifting occasionally. Stir in the grated garlic and fry for a minute until fragrant. Add the white wine and allow to bubble for 3-4 minutes until reduced by half. Stir through the cream and three-quarters of the grated hard cheese. Reduce to a low heat and simmer for 5-6 minutes, stirring occasionally.
WHILE THE SAUCE IS SIMMERING…
Assemble the salad! Toss the rinsed salad leaves with the toasted sunflower seeds and the cab sauv vinegar to taste.
FINISH IT UP
Once the sauce has reduced, toss through the cooked pasta, the peas, and the crispy kassler until coated. Cook for 2-3 minutes, tossing until heated through. If the sauce is too thick, gradually add the reserved pasta water until a silky consistency. Season to taste and remove from the heat on completion.
THE PASTA DREAMS ARE MADE OF
Dish up the creamy kassler pasta and sprinkle over the remaining grated hard cheese. Serve with the crunchy green salad on the side. You’ve earned it, Chef!