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
user tipsIf you've got
any hints or tips for making this, or any of our other featured recipes, we
want to hear from you. Please use the link below to drop us a line, and we will
do our best to include your suggestions on the site.