170 g dried spiral pasta or gluten-free pasta
½ tsp olive oil
400 g package Peppercorn Food extra lean beef meatball
1 brown onion, cut into thin wedges
2 cloves garlic, finely chopped
250 g button mushrooms, thinly sliced
1 bunch broccolini, cut into small pieces
1 tsp cornflour or gluten-free cornflour
185 ml can light and creamy evaporated milk
60 ml (¼ cup) salt-reduced chicken stock or gluten-free stock
2 tbsp no-added-salt tomato paste
¼ tsp sweet paprika
1 bunch fresh flat-leaf parsley chopped, to serve
Freshly ground black pepper, to serve
50 g (2 cups) baby spinach leaves or mixed salad leaves, to serve
200 g cherry tomatoes, halved, to serve
- Cook pasta in a large saucepan of boiling water, following pack instructions or until al dente. Drain well.
Meanwhile, heat oil in a large non-stick frying pan over a medium-high heat. Add meatballs and cook, turning occasionally, for 2-3 minutes or until browned. Remove from pan and set aside. Add onion, garlic and mushroom to the pan. Cook, stirring occasionally, for 4 minutes or until mushroom begins to soften. Return meatballs to pan. Cover and reduce heat to medium-low. Cook for 7-8 minutes, stirring once or until meatballs are tender. Add broccolini for the last 2 minutes of cooking.
- Meanwhile, put cornflour in a small bowl. Whisk in enough milk to form a smooth paste. Whisk in remaining milk, stock, tomato paste and paprika.
- Add sauce mixture to the pan with meatballs mixture and cook, stirring, over a medium heat, for 2-3 minutes or until sauce thickens and just comes to a simmer. Add pasta to the pan. Toss until well combined and heated through. Divide between serving bowls and sprinkle with a little parsley and pepper. Combine spinach or salad leaves with tomato in a large bowl and serve with meatballs.