This creamy garlic spaghetti is perfect now the nights are getting chilly. Garlic, Mushrooms, Cream…..come on face it, you are sold! Add some juicy pork meatballs and a lovely big helping of spaghetti, I am in food heaven, and I promise you will be too.
How great are meatballs? They are so versatile, ones rich with Italian herbs, strong lemongrassy Thai ones, the spicy hit of Vietnamese ones, cumin scented Moroccan lamb ones. Or large cheese filled one? They can be fried off and eaten alone, made extra small for canapés, dropped into soups and broths, or covered in a yummy sauce. All perfect and delicious. I couldn’t pick my favourite. They are all special and it is a rare occurrence when meatballs of some form don’t appear on our weekly menu.
I love pasta, want to know how much check out my ‘About Me’. Pasta is my ultimate comfort food. I love it all year around, but a bowl full of creamy, unctuous pasta and sauce is a must on a cold winter evening. Like last night, curled up on the sofa, fire going and a bowlful of food heaven. Yesterday was an awful day. The weather was at it’s worst. Rainy, windy and cold. The boys and I didn’t leave the house, apart from the morning and evening station run. Mother nature had obviously not read my post on our plans for the school holidays!!! As there was thunder and lighting, howling winds and rain so strong it hit our kitchen windows. This doesn’t sound that impressive unless you know that we have an almost 3 metre wide covered veranda running around our house!!! The boys were a little stir crazy, so by the time bedtime came around I needed this comforting dinner.
The recipe uses white wine…so feel free to open a bottle, you now have the perfect excuse 😉 but for those without a bottle in the fridge or who prefer not to add it to their cooking, just leave it out. Me? Well it had been one of those days!
So dinner is sorted. We have a spaghetti with a creamy mushrooms sauce and a nice cold glass of white wine. Perfect! Well almost…perhaps a slice of garlic bread pizza on the side? Or is that just piggery?
Serves 2 hungry people
For the Meatballs
- 500g minced pork
- 1 onion, chopped
- Large handful parsley
- Salt and pepper
- 1 tbsp olive oil (to cook)
For the Sauce
- 500g mushrooms
- 2 garlic cloves, chopped/grated
- 3/4 cup cream (thickened or whipping)
- 1/4 cup white wine
- 1 tbsp butter
- 1 tbsp olive oil
- 3 tbsp water
- Salt and pepper
- Spaghetti (enough for two hungry people ) around 300g
- Chopped parsley
- In a food processor mix the pork, onion and parsley and a good pinch of salt and pepper until well combined. (You can do this by hand)
- With damp hands form the mince mixture into balls. How big is up to you, but I try to make each ball about the size of a walnut. I got 19 balls out of my mixture. That is 9 each and one for the chef…to check they are cooked obviously 😳 This stage can be done in advance. They will keep happily in the fridge until you need them. Or pour a glass of wine and relax into a repetitive task. (Although with sticky pork hands you may need a straw for your wine 😉 )
- Heat a large frying pan on a medium heat and gently fry the meatballs in olive oil for 10-15 minutes. Until just cooked through. (You can roast the meatball in the oven – 200°C/180°C fan forced/Gas Mark 6 for 25 minutes.)
- In a large pan, melt the butter into the olive oil and fry off the mushrooms. Add the seasoning, water, wine and garlic and allow to cook gently until tender, do not allow the pan to dry out, there should be a small amount of dark mushroom ‘essence’ in the pan from the wine and water.
- During this time put your pasta onto cook. The amount of pasta is a matter of appetite or greed. We have big portions so I would happily do 300g of pasta for the two of us 😳
- Stir the cream through your mushrooms, add the cooked meatballs. Stir and allow to simmer gently whilst the pasta finishes cooking.
- Serve with a generous amount of parmesan, freshly cracked black pepper and some chopped parsley (Unless you are serving Stew and then leave off the parsley as he won’t eat it!)