Prep Time: 15 minutes

Cooking Time: 20 – 25 minutes

Serves: 4 servings

Farmers Market Pasta Bowl

Celeste Brown, winner of Pineware Mamma’s Recipe November 2019: “This pasta dish reflects my nostalgic memories of my Grandparents’ farm, harvest time and the aromas from Grandma’s kitchen. My favourite lunch was a bowl of “oodles of noodles” which I enjoyed at the huge blue kitchen table with a glass of Grandma’s homemade fizzy gingerbeer”.


  1. 500g Pasta (Corkscrew or Spiral shaped)
  2. 1 Bunch of Kale
  3. 400g Pork sausage, meat squeezed out of the casing
  4. 250g Mushrooms (an assortment of wild, brown and button works well, but only one type will also do)
  5. 15ml Cider
  6. 90ml Olive oil
  7. 5ml Chopped garlic
  8. 30g Butter, melted
  9. 60ml Parmesan cheese, grated
  10. Extra parmesan shavings


  1. Shred Kale.
  2. Cook pasta in a large pot of boiling water. Once cooked throuogly, drain and toss with oil.
  3. Keep some pasta water aside.
  4. Cook sausage meat in 60ml of the pasta water in a big pan over high heat. Use two wooden spoons and pull apart the clumps of meat.
  5. Cook the sausage meat until all water has evaporated, and meat starts to brown and stick to bottom of the pan.
  6. Add the Cider and deglaze the pan.
  7. As soon as the Cider has evaporated, add the olive oil, garlic and mushrooms.
  8. Sauté for two minutes.
  9. Add the Kale and sauté until wilted and tender.
  10. Season to taste.
  11. Add the drained pasta, the melted butter and grated Parmesan to the pan, gently toss and heat through.
  12. Serve with extra shavings of Parmesan.