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Creamy Meatball & Chestnut Mushroom Pasta
This pasta is sheer comfort in a bowl. Juicy meatballs, made with British beef mince and Italian herbs, simmer in creamy gravy, together with sweet leeks and shallots, and earthy mushrooms. The best part? It only takes 10 minutes to prep!
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 onion
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 120g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 60g chestnut mushrooms
- 1 leek
- 2 tbsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 150g vegetable gravy (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 1 carrot
- 280g beef mince (british beef mince (10% fat))
Nutritional Information
Calories: 673
Protein: 39g
Carbs: 68g
Fat: 27g
Ingredients
- 1 onion (use half)
- 1 carrot (use half)
- 4 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 leek (use half)
- 150g vegetable gravy (use half) (Celery) (Water, Vegetable Stock Base (Carrot juice concentrate, Mushroom Concentrate [Mushroom juice concentrate, Salt], Onion powder, Salt, Onion juice concentrate, water, black pepper) (5%), Cornflour, Date Syrup, Salt, Garlic, Acidity Regulator: Lactic Acid, Celery Powder, Thyme, Rosemary, Black Pepper, Bay Leaf.)
- 140g beef mince (british beef mince (10% fat))
- 60g chestnut mushrooms (use half)
- 120g brown rice casarecce pasta (use half) (Soya) (Brown rice flour 100%)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
Nutritional Information
Calories: 655
Protein: 37g
Carbs: 67g
Fat: 27g
Creamy Meatball & Chestnut Mushroom Pasta
This pasta is sheer comfort in a bowl. Juicy meatballs, made with British beef mince and Italian herbs, simmer in creamy gravy, together with sweet leeks and shallots, and earthy mushrooms. The best part? It only takes 10 minutes to prep!
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Cooking Instructions
Before you start
- Boil a kettle
- Pull out a large bowl, a large deep frying pan, a large saucepan & a sieve
Make the meatballs
- In a large bowl, mix the mince with half the garlic paste, Italian herbs and a good pinch of salt
- With wet hands, shape the mix into 10 meatballs
- Heat a large deep frying pan with 1 tbsp oil on medium-high heat. Once hot, add the meatballs and cook for 5 mins, turning frequently, until dark brown. Set aside
Get your simmer on
- Dice the carrot into 1cm cubes. Roughly slice the mushrooms
- Add them to the empty pan. Cook for 3-4 mins until golden
- Finely slice the onion and cut the leek into 1/2cm half-moons
- Add the onion, leek and remaining garlic paste and cook for 3 mins. Add the gravy, 150ml hot water and browned meatballs
- Simmer for 15 mins until the sauce has thickened and meatballs are cooked. Add a splash of water to the sauce if it gets too thick
Get the pasta on
- Meanwhile, heat a large saucepan filled with salted boiling water on high heat
- Add the casarecce and boil for 8-9 mins, until cooked, then drain
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Stir half the yoghurt through the meatballs and season with salt
- Serve the pasta in bowls and top with the meatballs
- Drizzle over the remaining yoghurt
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