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Creamy Mushroom Pasta with Meatballs

Creamy Mushroom Pasta with Meatballs


Preparation and Cooking Time:
25 minutes


Serves:
4


Nutrition Information (Per Serving):
Energy: 416kcal
Carbohydrate: 53g
Protein: 23g
Fat: 12g

Ingredients:

Meatball: 
250g chicken breast, minced 
50g carrot, chopped 
30g spinach, chopped 
30g breadcrumb (can be replaced with 1 slice of toasted bread, crushed)
1 cube MAGGI chicken stock 

Pasta: 
200g macaroni (uncooked) 
2 tbsp butter 
2 tbsp flour 
3 cloves garlic, minced 
1 cup low fat milk 
200g fresh button mushrooms, sliced 
100g cherry tomatoes, halved 
1 cube MAGGI Chicken stock 
200ml water 

Garnish & pairing: 
60g French bean, blanched 
4 slices watermelon 
1 medium guava

Preparation: 

  1. In a large bowl, mix well ingredients for meatball.
  2. Divide meatball mixture into 12 equal parts and roll them into balls.
  3. Pan fry meatballs over medium heat for about 6 minutes or until meatballs are fully cooked. Set aside.
  4. Boil macaroni in boiling water for 10 minutes or until al dente. Drain macaroni and mix with a little oil to prevent macaroni from sticking together. Set aside.
  5. In a pan, melt butter and sauté garlic and mushroom till fragrant.
  6. Lower the heat, sprinkle flour and stir well.
  7. Slowly pour in low fat milk and add chicken stock cube. Add water and simmer for 5 minutes.
  8. Add macaroni & meatballs, followed by cherry tomatoes.
  9. Garnish with french bean and serve hot.

Get your kids involved! Here are some tasks you can assign them:

  1. Get your kids to help wash the vege before it is ready to be cooked.
  2. Form meatballs with their palms before pan frying.
  3. Garnish with french bean before serving.

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