eCook Meal
Three-cheese Bowtie Pork Pasta
with mushrooms & fresh oregano
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.
Serving guide
Choose your portion size.
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!
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!
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
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R370.82
for 4 servings · R92.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Grated Italian-style Hard Cheese needs 80 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Pork Sausages needs 720 gSosatie Spiced Pork Sausage 500 g 500 g at R84.99 · 1.44× packR122.39
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Balsamic Vinegar needs 60 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 24% of packR13.20
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Cheddar Cheese needs 120 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 14% of packR24.00
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Emmental Cheese needs 160 gEmmental Cheese Avg 200 g 200 g at R100.10 · 80% of packR80.08
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
-
Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Full Cream UHT Milk
- Cake Flour
- Farfalle Pasta
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Full Cream UHT Milk, Grated Italian-style Hard Cheese, Lemon Juice, Onion, Oregano, Pork Sausage
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.
What should be prepared from my kitchen to make Three-cheese Bowtie Pork Pasta?
Balsamic Vinegar, Button Mushrooms, Cake Flour, Cheddar Cheese, Emmental Cheese, Farfalle Pasta, Full Cream UHT Milk, Grated Italian-style Hard Cheese, Lemon Juice, Onion, Oregano, Pork Sausage
How many calories does Three-cheese Bowtie Pork Pasta have?
1272 calories
How much fat content does Three-cheese Bowtie Pork Pasta have?
grams