Seriously yummy dish, add sundried tomatoes for extra flavour and texture and kale to the pasta for extra greens and texture - both these additions work really well. Also you can you sausages out of their skins if you don't want to use pre-made meatballs, or left over burgers work well too.
Ingredients
300 g spaghetti/
or any other pasta
300 g ready-made meat
balls/ or sausages
1 dsp sunflower
oil
1 large onion,
finely chopped
150 g Philadelphia
Original
2 tsp wholegrain
mustard or 1 tsp English mustard
approx.
75ml beef stock
Instructions
|
Fry the meatballs in a little oil until browned all over and cooked
through. Remove the meatballs from the pan.
|
|
Add the onion to the frying pan and cook gently for several minutes to
soften the onions.
|
|
Add the Philly to the onions with the stock (or a little water) and
mustard. Gently heat until the Philly has melted then stir in the meatballs.
|
|
Meanwhile drain the pasta and divide between 4 pasta bowls. Top with
the meatballs and spoon over the Philly sauce to serve.
|
Philly
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