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Creamy – Mushroomy – Meatball Wintery Pasta

Protein Penne, Creamy Mushroom Pasta
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Enjoy this pasta dish @thebohobirdie. We used Ancient Harvest Plant-Based Protein Penne pasta to make this dish.

Ingredients

1 box of Ancient Harvest Plant-Based Protein Penne pasta
1 pkg of frozen meatballs
2 large portobello mushrooms
1 cup shaved parmesan cheese
1 cup of heavy whipping cream
1 pkg of arugula
1 tbsp of chicken bouillon concentrate
4 tbsp of gluten free flour

Directions

Boil water, cook pasta to al dente 7 to 9 minutes. Rinse, strain and set aside to cool.
In the same pot, add meatballs and cook with 1 tbsp of cooking oil. Remove from pot and set aside.
Slice portobello mushrooms in thin pieces. Add to pot. Cook until tender.
Add 1 tbsp of chicken bouillon concentrate, 1 cup of heavy whipping cream, and flour. Whisk or stir until mixed evenly.
Add meatballs and arugula. Mix well.
Add in your Ancient Harvest Protein penne pasta and mix until sauce is even coated.
Salt and Pepper to taste.
Sprinkle your shaves parmesan generously all over.