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