Photo: Kate Sears; Styling: Toni Brogen
Prep Time
20 Mins
Cook Time
40 Mins
Yield
Makes 4 to 6 servings

This sauce is similar to the classic Alfredo, but we've lightened it with chicken broth and flavored it with mushrooms.

How to Make It

Step 1

Heat oil in a large skillet or saucepan over medium heat. Add 1/2 cup scallions, 1/4 teaspoon salt, 1/4 teaspoon pepper, and mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 2 minutes more. Add broth; cover and simmer 10 minutes.

Step 2

Combine breadcrumbs and milk in a small bowl, and let soak 10 minutes. Combine 1/2 cup Parmesan, remaining 1/2 cup scallions, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and next 4 ingredients in a separate bowl. Stir in breadcrumb mixture, and form into 1 1/2-inch meatballs.

Step 3

Add meatballs to sauce; cover and simmer 20 minutes more. Add cream, and return to a simmer. Add remaining 1/2 cup Parmesan, and stir until sauce is slightly thickened.

Step 4

Add drained cooked pasta and sauce to pot, and toss gently to combine. Serve with additional Parmesan.

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