Creamy Meatball, Mushroom and Tomato Pasta

I’ve not been great at keeping on top of the blog lately and I’m sorry!! I normally have an excuse for this but this time I’ve only got being lazy to blame 😦 After a long weekend in Seville, I’ve come home for a few days which means I can get back to cooking proper homey food again and I am so happy to be back here. Not only do I have access to saucepans big enough to cook more than a tin of beans, but I can cook a biiiig pan of dinner without being temped to eat it all at once – news that my waistline will be ecstatic to hear…

But I’m being organised for the next few weeks; my online shop has been ordered ready to arrive in London when I do next week and it’s packed full of loads of ingredients that are going to make some gorgeous meals and posts for me to share with you, and I promise that this time!

Anyway, so now I’m sat in front of the telly, enjoying the new series of Masterchef with a bowl of this yummy pasta, which took all of 30 minutes to get ready – food doesn’t get much quicker than that and I promise you this is tastier than any ready meal out there. The boursin makes it super creamy and garlicy without being too heavy on the stomach – win win! Although I’ve used pasta as my carbsserved mine up with pasta, rice makes a brilliant accompaniment too

Ingredients (Serves 4)

1 Large Onion, finely chopped

1 Clove Garlic, finely chopped

4 Sausages, meat squeezed out and rolled into balls

125g Chestnut Mushrooms, thinly sliced

1x 400g Tin Chopped Tomatoes

75g Boursin, or any other soft garlic cheese

½ Vegetable Stock Cube

1 Tsp Mixed Dried Herbs (I used a mix of basil, oregano and thyme)

Pinch of Salt and Pepper

Handful of Spinach

Approx. 300g Pasta, enough for 4 people


Heat a glug of olive oil in a large frying pan on a medium heat and add the onions, leaving to sweat for 2 minutes before adding the garlic and leaving to fry for another 2 minutes, until the onions are golden brown.

Transfer the garlic and onions to a bowl, making sure you leave the oil in the frying pan. Add the meatballs to the pan and fry for 10-12 minutes, until golden brown on the outside and firm to the touch. (Don’t worry if they’re not completely cooked through, they will continue to cook in the sauce).

When the meatballs are done, add the mushrooms to the pan, turn the heat to low and cover and leave to cook for 3-4 minutes until they soften and release their liquid (who knew something so small could hold so much water right?).

Add the onions and garlic, chopped tomatoes and boursin to the pan and give all the ingredients a stir, until well combined and the cheese is melty and smooth.

Crumble in the stock cube and add the herbs, salt and pepper, tasting when you have done so to check the seasoning is alright.

Turn the heat up to medium and let the sauce bubble away for 5 minutes, so some of the liquid reduces down.

Cook the pasta following packet instructions, stir the spinach through the tomato sauce and remove from the heat so it has time to cool slightly whilst the pasta is cooking.

When the pasta is cooked, serve with the sauce, a bit of grated cheese if you’re feeling naughty and enjoy 🙂


Helena x


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