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Creamy Meatballs Pasta ????

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Lily
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Creamy Meatballs Pasta | This cozy creamy pasta concoction is one of my fav winter warmers and ideal for a weeknight supper ????

Serves: 6
Time: 45 mins

600g beef & pork meatballs
250g rigatoni or fusilli pasta
2 tbsp olive oil
25g of unsalted butter
1 onion, finely chopped
2 garlic cloves, grated
1 tbsp plain flour
100ml white wine
200ml chicken stock
2 tsp dijon mustard
100ml double cream
300g savoy cabbage and spinach (or whatever greens you’d like), shredded
Sea salt & freshly ground black pepper
Grated parmesan, to serve

Heat the oil in a large frying pan over a medium-high heat and brown the meatballs all over. Set aside.
Add the butter to the pan and fry the onion and garlic for 5 minutes. Add the flour and cook for a minute or two, then pour in the wine and bubble for 2 minutes.
Gradually pour in the stock until you have a smooth sauce. Season and add the mustard. Return the meatballs back to the pan, stir through and simmer for 5–6 minutes until the meatballs are cooked. Stir in the soured cream or double cream.
Meanwhile, cook the pasta in a saucepan of boiling salted water for 10–12 minutes until just tender. Drain, reserving a splash of the cooking water, and add this water to the sauce.
Steam the greens for 1–2 minutes until just tender, then add to the meatballs and sauce.
Stir the pasta through and serve with lots of freshly cracked black pepper and a good grating of parmesan.
Category
Food
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