eCook Meal
Creamy Smoked Kassler Pasta
with gluten-free spaghetti, peas & a dressed side salad
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R117.15
for 4 servings · R29.29 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Whole Italian-Style Hard Cheese needs 60 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 23% of packR16.15
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Fresh Cream needs 400 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 20% of packR7.80
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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White Wine needs 120 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 48% of packR21.60
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Gluten-Free Spaghetti needs 400 gSpaghetti Pasta 500 g 500 g at R22.99 · 80% of packR18.39
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Cabernet Sauvignon Vinegar
- Pre-Cubed Pork Kassler Loin Steak
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Creamy Smoked Kassler Pasta?
The preparation time for Creamy Smoked Kassler Pasta with gluten-free spaghetti, peas & a dressed side salad is between 20 and 35 minutes.
What is the total time required to make Creamy Smoked Kassler Pasta with gluten-free spaghetti, peas & a dressed side salad?
The total time required to make Creamy Smoked Kassler Pasta with gluten-free spaghetti, peas & a dressed side salad is between 25 and 45 minutes.
How many servings does Creamy Smoked Kassler Pasta provide?
4 servings
What are the main ingredients in Creamy Smoked Kassler Pasta?
Cabernet Sauvignon Vinegar, Cream, Garlic, Grated Italian-style Hard Cheese, Onion, Pea, Pre-Cubed Pork Kassler Loin Steak, Salad Leaves, Spaghetti, Sunflower Seeds, White Wine
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?
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. 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. 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! 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.
What should be prepared from my kitchen to make Creamy Smoked Kassler Pasta?
Cabernet Sauvignon Vinegar, Cream, Garlic, Grated Italian-style Hard Cheese, Onion, Pea, Pre-Cubed Pork Kassler Loin Steak, Salad Leaves, Spaghetti, Sunflower Seeds, White Wine
How many calories does Creamy Smoked Kassler Pasta have?
calories
How much fat content does Creamy Smoked Kassler Pasta have?
grams