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
Three-cheese Bowtie Pork Pasta
with mushrooms & fresh oregano
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Balsamic Vinegar
- Button Mushrooms
- Cake Flour
- Cheese Mix
- Farfalle Pasta
- Fresh Oregano
- Full Cream UHT Milk
- Grated Italian-style Hard Cheese
- Lemon Juice
- Onion
- Onions
- Pork Sausages
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (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 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 the cheese mix. 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!
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 the cheese mix. 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!
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 the cheese mix. 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!
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 the cheese mix. 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!
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, Cheese Mix, 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: 1271.9, Carbs: 101.9 grams, Fat: grams, Protein: 66.1 grams, Sugar: 22.9 grams, Salt: 1427.9 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 the cheese mix. 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.
What should be prepared from my kitchen to make Three-cheese Bowtie Pork Pasta?
Balsamic Vinegar, Button Mushrooms, Cake Flour, Cheese Mix, Farfalle Pasta, Fresh Oregano, Full Cream UHT Milk, Grated Italian-style Hard Cheese, Lemon Juice, Onion, Onions, Pork Sausages
How many calories does Three-cheese Bowtie Pork Pasta have?
1271.9 calories
How much fat content does Three-cheese Bowtie Pork Pasta have?
grams
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