Penne with Pork Meatballs and mushroom sauce

source: Hello Fresh


  • 8 oz button mushrooms

  • 4x scallions

  • 2 cloves garlic

  • 12 oz penne pasta

  • 20 oz ground pork

  • 1/2 cup panko bread crumbs

  • 2 tsp italian seasoning

  • 6 tbsp sour cream

  • 8 tbsp cream cheese

  • 2x mushroom stock concentrate

  • 6tbsp parmesan cheese

  • 1tsp chili flakes


  • bring a plarge pot of salted water to a boil. wash/dry produce.

  • trim and thinly slice mushrooms, scallions. separate scallion whites from greens. peel and mince or grate garlic.

  • once water is boiling, add Penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

  • reserve 1/2 cup pasta water, drain the rest.

  • while pasta cooks, in medium bowl, combine pork, panko, italian seasoning, 2 tbsp plain water, 1 tsp salt, and pepper. Form into 1-inch spheres.

  • heat a large drizzle of oil in a large pan over medium-high heat. add meatballs and cook, turning occasionally, utnil browned all over and cooked through, 12-14 minutes.

  • Turn off heat, remove from pan, set aside, wipe out pan.

  • heat a drizzle of 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, 1/3 cup reserved pasta cooking water, and 3 tbsp butter. bring to a simmer and cook until slightly thickened, 2-3 minutes. turn off heat, season with salt and pepper.

  • add drained penne and meatballs to pan with sauce, toss to coat. if needed, add some of the remaining 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.