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Creamy Penne with Sautéed Spinach, Brown Mushrooms, and Meatballs

40 min·49 Views
Creamy Penne with Sautéed Spinach, Brown Mushrooms, and Meatballs

Flora Petrova

348 Recipes

While the recipe suggests using leftover meatballs for convenience, I've included a simple method to prepare them from scratch, ensuring a flavorful addition to your pasta. The combination of tender penne, vibrant greens, and savory meat creates a harmonious balance, making it a family favorite. This dish is designed to be both hearty and relatively quick to assemble, especially if you have your meatballs prepped.

Allergens
Halal
2,317kcal

3 Portions · 1,550 g

Protein
117 g
Carbohydrates
245 g
Fat
91 g
Fiber
37 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

3

g
  • Penne300 grams
  • Fresh Spinach700 grams
  • Brown Mushroom500 grams
  • Cooking Cream250 milliliters
  • Butter10 grams
  • Salt1
  • Black Pepper1
  • minced meat200 grams
  • Onion1
  • Fresh Parsley1 tablespoon
  • Garlic Powder1 teaspoon
  • Sweet Red Pepper Powder1 teaspoon

Meatball Preparation (Optional)

  1. 1

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

  2. 2

    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.

  3. 3

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

  4. 4

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

    Timer20 min

Vegetable Prep

  1. 5

    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.

  2. 6

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

Sautéing the Vegetables

  1. 7

    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.

  2. 8

    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.

    Timer7 min
  3. 9

    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.

  4. 10

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

Cooking the Penne

  1. 11

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

  2. 12

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

    Timer12 min
  3. 13

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

Combining and Serving

  1. 14

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

  2. 15

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

  3. 16

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

  4. 17

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

  5. 18

    Serve immediately and enjoy your delicious creamy penne!

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