Mushrooms and cream are, as you know, a match made in heaven... and combined with the other elements, you get a delightful comfort food-like meal. So really cozy, perfect under the blanket here for autumn, great on busy weekdays but also sumptuous enough to be a weekend menu.
Recipe for pasta dish with meatballs and mushroom sauce
This dish is one of the most popular on my Instagram, and it tastes absolutely fantastic! When it’s both easy and quick to make, it doesn’t get much better than that.
The dish consists of delicious, tender meatballs in a creamy and flavorful mushroom sauce—all served with a serving of pasta and some parsley on top—yum, what a wonderful mix!
Mushrooms and cream are a match made in heaven… and combined with the other elements, you get a delightful comfort food-like meal. Perfect under a blanket this autumn, great on busy weekdays, but also indulgent enough for a weekend menu.
No matter when you decide to make it, it’s easy to prepare and can be ready in just about 30 minutes.
Servings: person
Pasta dish with meatballs and mushroom sauce
Mushrooms and cream are, as you know, a match made in heaven... and combined with the other elements, you get a delightful comfort food-like meal. So really cozy, perfect under the blanket here for autumn, great on busy weekdays but also sumptuous enough to be a weekend menu.
Ingredients
Meatballs
- 500 gram Minced pork
- 50 gram Bread light
- 1 pcs. Onion small - finely chopped
- 2 cloves Garlic finely chopped
- 25 gram Parmesan finely grated
- 6 gram Salt
- 1 gram Oregano
- 1 gram Basil
- 1 pcs. Egg
- 50 gram Milk
- Butter for frying
Mushroom Sauce
- 250 gram Mushroom cleaned and sliced
- 1 pcs. Onion finely chopped
- Butter for frying
- 500 gram Cream
- 1 pcs. Vegetable stock cube
- 25 gram Parmesan grated
- Salt and Pepper
In addition
- 400 gram Pasta whole wheat spaghetti
- Parsley chopped - for serving
Instructions
- Put the pasta to boil.
- Mix all the ingredients for the meatballs and let the mixture rest for a few minutes while you chop the onions and slice the mushrooms – set the vegetables aside.
- Now form meatballs from the mixture and fry them in butter in a deep pan.
- Remove the browned, fully cooked meatballs from the heat and instead add mushrooms, onions, and a bit more butter to the pan. Sauté until the onions are soft and the mushrooms have reduced in size.
- Add cream, bouillon cube, and parmesan to the pan, stir everything well, let it simmer for 5 minutes, and season with salt and pepper.
- Drain the pasta and mix it in the pan with the meatballs. Serve with a sprinkle of parsley