Penne with Pork Meatballs

Name: Penne with Pork Meatballs in a Creamy Mushroom Sauce
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Button Mushrooms; 2 unit Scallions; 1 clove Garlic; 6 ounce Penne Pasta; 10 ounce Ground Pork; ¼ cup Panko Breadcrumbs; 1 teaspoon Italian Seasoning; 4 tablespoon Sour Cream; 2 tablespoon Cream Cheese; 1 unit Mushroom Stock Concentrate; ¼ cup Parmesan Cheese; 1 teaspoon Chili Flakes; 1 tablespoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

in a Creamy Mushroom Sauce

Recipe Development TeamPublished on June 09, 2020

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If you’re mad for mushrooms, a fan of fungi, or bonkers for buttons, this pasta will treat you right because it’s loaded with ’shrooms! They’re the backbone of this recipe, bringing all those deep, earthy flavors that you know and love. We’ve added penne, Italian-spiced pork meatballs, a creamy sauce, and a sprinkling of Parmesan cheese (mushrooms, pasta, and dairy are pretty much best friends, after all). Get ready for this umami bomb to hit your dinner table.

Tags:

Easy Cleanup

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 ounce

Button Mushrooms

2 unit

Scallions

1 clove

Garlic

6 ounce

Penne Pasta

(Contains: Wheat)

10 ounce

Ground Pork

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

1 teaspoon

Italian Seasoning

4 tablespoon

Sour Cream

(Contains: Milk)

2 tablespoon

Cream Cheese

(Contains: Milk)

1 unit

Mushroom Stock Concentrate

¼ cup

Parmesan Cheese

(Contains: Milk)

1 teaspoon

Chili Flakes

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)4226 kJ

Calories1010 kcal

Fat57 g

Saturated Fat26 g

Carbohydrate81 g

Sugar8 g

Dietary Fiber4 g

Protein41 g

Cholesterol170 mg

Sodium990 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Strainer

•Medium Bowl

•Large Pan

Instructions

Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.

While pasta cooks, in a medium bowl, combine pork, panko, Italian Seasoning, 1 TBSP plain water (2 TBSP for 4 servings), salt (we used ½ tsp kosher salt; 1 tsp for 4), and pepper. Form into 1-inch meatballs.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over and cooked through, 12-14 minutes. (TIP: Lower heat if browning too quickly.) Turn off heat; remove from pan and set aside. Wipe out pan.

Heat a drizzle of olive oil in same pan over medium heat. Add mushrooms, scallion whites, and garlic; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes. Stir in sour cream, cream cheese, stock concentrate, ¼ cup reserved pasta cooking water (⅓ cup for 4 servings), and 2 TBSP butter (3 TBSP for 4). Bring to a simmer and cook until slightly thickened, 2-3 minutes. Turn off heat. Season with salt and pepper.

Add penne and meatballs to pan with sauce; toss to coat. (For 4 servings, if your pan isn’t large enough, pour everything back into empty pasta pot.) If needed, stir in more reserved pasta cooking water a splash at a time until penne is coated in a creamy sauce. Divide pasta between bowls; top with Parmesan and scallion greens. Sprinkle with chili flakes to taste and serve.