Creamy Penne with Sautéed Spinach, Brown Mushrooms, and Meatballs

First, if you're making your own meatballs, preheat your oven to 180°C (350°F) with fan assistance.

In a bowl, combine the 200 g minced meat, one diced onion, 1 tablespoon fresh parsley (finely chopped), salt, black pepper, 1 teaspoon garlic powder, and 1 teaspoon sweet red pepper powder. Mix well until everything is evenly distributed.

Form the mixture into small, bite-sized balls and place them on a baking tray lined with parchment paper.

Bake the meatballs for about 20 minutes, or until they are nicely browned and cooked through. Set them aside once done.

Thoroughly wash the fresh spinach under cold running water, then dry it completely, either with a salad spinner or by patting it with paper towels.

Clean the brown mushrooms with a damp cloth or mushroom brush, then slice them evenly.

Heat a large pan over medium-high heat. Add the sliced brown mushrooms and fry them without any oil until their water evaporates, stirring occasionally.

Once the water is gone, add 10 g butter to the pan and continue cooking the mushrooms until they are nicely browned and tender. This will take about 5-7 minutes.

Reduce the heat to medium. Add the dried spinach to the pan with the mushrooms. Cook until the spinach softens and wilts, which should only take a couple of minutes.

Season the mushroom and spinach mixture with salt and black pepper to taste. Stir well.

While the vegetables are cooking, bring a large pot of generously salted water to a rolling boil for the pasta.

Once the water is boiling, add the 300 g penne. Cook according to the package instructions until al dente, usually around 8-12 minutes.

Before draining, reserve about 100 ml (approximately 1/2 cup) of the pasta cooking water. Then, drain the pasta thoroughly.

Pour the 200 ml cooking cream into the pan with the mushrooms and spinach. Stir well to combine.

Add the drained penne to the pan with the creamy vegetable mixture. Toss everything together until the pasta is evenly coated.

If the sauce seems too thick, add a splash of the reserved pasta cooking water until it reaches your desired consistency.

Finally, add the prepared meatballs to the pan. Gently fold them into the pasta mixture, ensuring they are heated through.

Serve immediately and enjoy your delicious creamy penne!