Pasta with mustard sauce (+meatballs)
This recipe you can use as a vegetarian or add meatballs or diced/sliced chicken fillet. Of course if you make minced meat specially for this recipe, it won’t be quick. But you can make 1-2 kg of minced meat in advance, shape meatballs of any size, freeze it and use when needed.
I had some uncooked patties in a freezer, so I’ve just defrosted them in microwave oven (180 W, 2 min. for 1 side, 2 min. for the other) and reshaped to meatballs. Fried patties will be also good – just dice them and add at step 3.
If you want to add slices of chicken fillet instead of meatballs – you will need to add some salt and grounded black pepper also. Some minced onion will be good too. At least you can buy minced meat or precooked meatballs.
Ingredients-1 (for meatballs):
- 150 g of meat
- 20 g of onion
- 0,5 tsp of salt
- A pinch of grounded black pepper
- For soft meatballs add some breadcrumbs or a piece of stale white bread soaked in some milk
Ingredients-2:
- 150 g of pasta
- 300 ml of water
- A pinch of salt
Ingredients-3:
- 80 ml of cream, 10% fat
- 80 g of sliced cheese (gouda, mozzarella etc)
- 2-3 tsp of mustard (I use Russian, it’s spicy, but you may use any)
Instructions
1. Fry meatballs at high heat until golden brown.
2. Add list #2, cover and bring to a boil. Reduce the heat. Cooking time – see the package of pasta + 2 min. (don’t add 2 min. for al dente).
3. Add list #3, stir, cover and bring to a boil/melting. Stir one more time, pasta is ready for serving.
List of recipes based on one pot pasta technology is here. If you want to understand technology to create your own recipes – read this article.
