Ingredients
20 small meatballs
150gm mushrooms
500gm spaghetti
3-4 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 tbsp plain flour
250ml light cream
250 ml chicken stock
150gm spinach leaves
100gm goat’s cheese
good pinch dried oregano
good pinch dried thyme
pinch of chilli flakes
salt & pepper
Pecorino cheese, to grate
Method
1. Put the water to boil the spaghetti on.
2. Pan fry the meatballs / mushrooms, keep warm.
3. Once the water’s boiling, add the spaghetti (the next steps should happen as the spaghetti cooks, about 10 minutes).
4. Heat the oil over a medium heat in a heavy based saucepan, and saute the onion & garlic.
5. Add the flour, cook out for 1 minute while stirring.
6. Stir in the cream & stock, add the lemon juice, chilli, 80gm of the goat’s cheese, and the herbs, and simmer for a few minutes until the sauce thickens.
7. Stir in the spinach, allow to just wilt, and season to taste.
8. When the spaghetti is ready, drain and plate up.
9. Put the meatballs / mushroom on top of the pasta.
10. Ladle the sauce over the top.
11. Crumble the remaining the goat’s cheese on top and grate the pecorino over it all.
12. Serve with bread.
Serves 4
Notes
The amounts here are enough to feed three people meatballs and one person mushrooms. Adjust the amounts to suit your meat / vegetarian needs.
The sauce should be thick enough to not be soupy but thin enough to mop up with bread.