Foodie Friday: Spaghetti with Meatballs, Mixed Mushrooms and Lemon

Spag_meatballs_mushrooms(Serves 4)

Ingredients:
12 beef meatballs
1 small onion, sliced
125g closed cup chestnut mushrooms, cleaned and thinly sliced
200g baby button mushrooms, clean and halved
300g spaghetti
60g breadcrumbs
A small handful fresh flat-leaf parsley, washed and chopped
Zest and juice of 2 lemons
250g tub soft cheese with garlic and herbs

Method:
1. Heat a large, non-stick frying pan over a medium-high heat and add the meatballs. Cook for 10 minutes, turning, until cooked through with no pink remaining. Remove from the pan and keep warm.
2. Remove and discard all but 1 tbsp of fat from the pan, then add the onion and mushrooms and cook gently for 5 minutes.
3. Meanwhile, bring a pan of water to the boil, add the pasta and cook for 10 minutes.
4. While the pasta is cooking, preheat the grill to high. Put the breadcrumbs on a baking tray and toss through half of the parsley and the zest of 1 lemon. Season with black pepper and toast under the grill for 2 minutes until golden.
5. Drain the pasta, reserving 4 tbsp of pasta water. Return the pasta to the pan with the reserved water, then stir through the onion and mushrooms, the meatballs, the lemon juice, the remaining lemon zest, the soft cheese and most of the remaining parsley.
6. To serve, divide between 4 plates, then scatter over the lemon breadcrumbs and the remaining parsley.

Try this: For another quick and easy supper, just make the lemon and parsley breadcrumbs and stir them through buttered pasta.

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