Tea Sandwiches and Blueberry Cake
Perfect for a light afternoon snack or gathering with loved ones. I love making tea sandwiches and blueberry cake for a cozy afternoon treat or a light lunch. They’re simple...
Creamy Mushroom Pasta with Meatballs
This creamy mushroom pasta is perfect for cozy nights when you want something rich and satisfying. The creamy sauce perfectly complements the earthy mushrooms, and adding leftover meatballs at the end takes it to another level.
Ingredients
- 12 oz pasta (fettuccine, spaghetti, or your favorite)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or button mushrooms work great)
- 1 cup heavy cream
- ½ cup chicken broth (or vegetable broth)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Leftover meatballs (about 4-6, cut in half or quarters)
- Grated Parmesan cheese (optional, for serving)
How to do it
- Cook the pasta: Cook the pasta according to package instructions. Drain and set aside, reserving a cup of pasta water.
- Sauté the mushrooms: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until fragrant and soft. Add the sliced mushrooms and cook for another 5-7 minutes until they release their moisture and become golden brown.
- Make the creamy sauce: Pour in the heavy cream and chicken broth. Stir to combine and let it simmer for 3-4 minutes, or until the sauce begins to thicken. Season with salt and pepper to taste.
- Add the meatballs: Add the leftover meatballs to the sauce and cook for another 2-3 minutes, allowing them to heat through and absorb some of the creamy sauce.
- Combine the pasta and sauce: Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
- Serve: Garnish with chopped fresh parsley and grated Parmesan cheese, if desired. Serve hot.
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