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

Recipe by MyRecipes January 2008

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Kate Sears; Styling: Toni Brogen

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.