This sauce is similar to the classic Alfredo, but we've lightened it with chicken broth and flavored it with mushrooms.
3 tablespoons olive oil
1 cup scallions, finely minced and divided
1 1/4 teaspoons salt, divided
3/4 teaspoon freshly ground pepper, divided
8 ounces white or shiitake mushrooms, sliced
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
1/4 cup fine, dry breadcrumbs
1/3 cup milk
1 cup freshly grated Parmesan cheese, divided, plus more for serving
1 large egg
1 pound ground turkey
2 garlic cloves, minced
3 tablespoons minced fresh flat-leaf parsley
2/3 cup heavy cream
1 pound dried pasta, such as rotini, cooked according to package directions
How to Make It
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.
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.
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.
Add drained cooked pasta and sauce to pot, and toss gently to combine. Serve with additional Parmesan.
I found this same recipe at my local grocery store a few years ago and lost the recipe during a move. So glad Google helps with minimum input! I am my family's star chef when I cook this dish. Its so herby, creamy, and 5 star restaurant tasting. I actually didn't change this recipe at all or add or do anything differently and won't ever! One tip, don't throw your pasta in the sauce unless the pasta is al dente(spelling), otherwise the pasta will continue to cook and turn out to mushy. And don't substitute fresh parsley with dried parsley because you won't get the full herby flavor.
I also used evaporated milk and homemade chicken stock. The mealballs were "loose" so I put some in sauce and baked some. The baked ones were firmer and better. I put the baked ones back in the sauce before serving. Added red pepper and Tarragon just before serving. It was more flavorful.
Very tasty/flavorful. The meatball mixture is very loose, however. I added more breadcrumbs and then instead of being able to roll them into balls, I just dropped them, by rounded tablespoons into the bubbling sauce.....like you would a dumpling into chicken gravy.....they stayed together perfectly. Actually, we preferred them better that way. The only changes I made was to use ground chicken instead of turkey and whole wheat angelhair pasta instead of rotini.....delicious and hubby took leftovers to work! Will definitely make again.
Forgot to buy the cream - used nonfat milk with a bit of butter instead! also tossed in spinach at the end with the parm cheese. used baby bellas...very yummy! family loved it. Will be making it again!
This recipe is actually from the Feb. 2008 issue of 'Cottage Living' (verbatim) and is quite good! A friend made a copy of the recipe for me after she made it for my husband and I for a casual dinner we were invited to. I didn't change a thing about it and make it at least twice a year. I serve it with a nice spring mix salad and some crusty bread.
I give it 4 stars because I DO believe it is worthy of a special occasion but do not think it is something I would personally rank as outstanding. This is something that is fairly simple to prepare (I am a semi-novice). The choice of 'worthy of a special occasion' seemed perfect for this dish.
Thanks for posting it!
This is a fabulous meal!! Meatballs are very moist and sauce is wonderful - you can even lighten it by using half and half or whole milk instead of the heavy cream and it still is really good! It is easy to make ahead - do everything except make the pasta, then chill the meatballs and sauce. When ready to cook, make the pasta, drain, and heat the meatballs and sauce in the same pan and add pasta.
I REALLY liked this meal. I'm a huge fan of beef stroganoff and this is similar due to the mushroom/onion cream sauce. Minus the sour cream of course.
This was fast and easy to make. I would have it on weeknights with casual friends.
I used chopped onion instead of scallions per someone's suggestion. I added spinach. I used port mushrooms but I think a less flavorful mushroom might have been better? I omitted the parsley and used cavitappi noodles. The meatballs look as if they will fall apart but they don't at all! Make sure to make them small enough to have enough with leftovers.
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