Meatball Pasta
Philly Meatball Pasta
Use the cold, dark evenings as an excuse to stay in and cook up a storm! Philadelphia has put together their favourite warming recipes, which include all the gorgeous winter vegetables that are now in season.
Serves: 4
Prep time: 20 minutes
Cook time:: 20 minutes
Ingredients:
300 g linguine pasta
6 large sausages (Cumberland sausages are particularly delicious)
1 dsp sunflower oil
1 large onion, finely chopped
1 clove garlic, thinly sliced
150 g Philadelphia Light
2 tsp wholegrain mustard
approx. 75ml beef stock
1 tbsp chopped parsley, optional
Method:
Cook the pasta in a large pan of boiling water as directed on the packet.
Skin the sausages and roll the sausage meat into bite size balls. Fry in a little oil until browned all over and cooked through. Remove the meatballs from the pan.
Add the onion and garlic to the frying pan and cook gently for several minutes to soften the onions. Add the soft cheese to the onions with the stock (or a little water) and mustard. Gently heat until the soft cheese has melted, then stir in the parsley and meatballs.
Meanwhile drain the pasta and divide between 4 pasta bowls. Top with the meat balls and spoon over the soft cheese sauce to serve.
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