Philly Meatball Pasta

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.

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